We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Last Minute Christmas Cake

  • Total Time

    2h 50m
    • Prep Time

      20m
    • Bake Time

      2h 30m
  • Serves

    0


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!

Method

  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!

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close