Last Minute Christmas Cake

  • Total Time

    2h 50m
    • Prep Time

    • Bake Time

      2h 30m
  • Serves

  • Skill Level

  • Dietary Needs

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This cake is best baked and enjoyed over the festive season and will not keep for much longer.  This recipe uses festive store cupboard ingredients so no special shopping trip required!


  1. Prepare a deep 23cm tin by lining the base and sides with greaseproof paper. Preheat the oven to 170°C (fan 150°C, gas mark 3).

  2. Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.

    • 125g Unsalted Butter (Softened)
    • 225g Unrefined Dark Muscovado Sugar (we like Billington's)
    • 1 Lemon Zest (Grated)
    • 1 Orange Zest (Grated)
  3. Mix in the flours, baking powder, eggs, brandy and mincemeat.

    • 150g Plain White Flour
    • 125g Plain Wholemeal Flour
    • 2½ tsp Baking Powder
    • 2 Free Range Large Egg(s) (Beaten)
    • 2 tbsp Brandy
    • 400g Mincemeat
  4. Once all combined transfer to the prepared tin. Remember to flatten the mixture with the back of a spoon before tapping sharply on a worktop to settle the contents. Then make a smooth depression in the centre of the mixture to help it rise evenly.

  5. Bake in the preheated oven for 1 1/2 hours. Leave in the tin for 30 minutes to cool then turn out with the paper still on.

    Top Tip: How to Tell if your Cake is Baked?
  6. Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!

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