Full of Christmas flavours, my delicious, warmly spiced Mincemeat Cake with brandy is a lighter alternative to fruit cake that is perfect for any occasion. Even folks who aren’t fans of traditional fruit cake (like me!) love this easy to make cake. And while it will keep for up to five days and the flavours do deepen with keeping, this isn’t the sort of Christmas cake you have to make weeks in advance.
Mincemeat Cake is Very Versatile
I have been making Mincemeat Cake with brandy for years, and first blogged it way back in 2009. Mincemeat Cake has always been delicious – but last year I adjusted the spices to give it even more flavour.
You can also make this cake in many different forms. For years I used an eight inch round pan to make this Brandy and Mincemeat Cake, but last year I decided to bake the mixture in a 13 x 9 inch pan (33 cm x 22 cm) and serve it cut in squares. I baked it for about five minutes less and it worked really well. I’ve since used an 9 inch (22 cm) square pan very successfully too. The mixture will need to bake for a little bit longer in a 9 inch square pan. I like to use pans like these because they have handy plastic lids you can use to cover the cake when it is cool. They also make it super easy to transport to family dinners and potluck suppers.
What is Mincemeat?
While individual recipes may vary, mincemeat is a mixture of currants, raisins, sugar, apples, candied peel, spices and suet (a solid, shredded fat) all cooked together. Sometimes brandy, rum or other wines or spirits are added for flavour. More recently, cranberries or dried apricots may also be included. Mincemeat is a very traditional ingredient here in England and we’ve been using it in cooking and baking since the Tudor times.
Mincemeat does not contain any meat, although it does contain a shredded solid form of fat called suet. Some mincemeat contains beef suet, other varieties use vegetarian suet. While I can buy jars of mincemeat easily in any grocery store here in England, I know it can be harder to source if you live in North America. If you can’t find mincemeat for Brandy and Mincemeat Cake near you, click here for an easy recipe from Jean at Delightful Repast. There is also a vegetarian sugar and suet free recipe from Vicky at Gluten Free SCD and Veggie.
Tips for Making Mincemeat Cake
You can use a traditional dried fruit mixture that you buy in the supermarket, or mix your own with your favourite dried fruits. Sultanas and chopped dried apricots make a great combo but I have also used raisins or sultanas on their own very successfully.
Dark rum or whiskey work well in place of brandy, but please don’t skimp on the alcohol as it is what makes this cake so deliciously moist. If you need an alcohol free cake, you could substitute orange juice for the booze.
If you are using alcohol it’s really nice to soak the fruit overnight or for a few hours if you can, stirring it from time to time. However I have been known to only leave the dried fruit soaking for about half an hour and the cake still tastes lovely.
Keep Brandy and Mincemeat Cake covered, at room temperature for three to five days. It’s one of those wonderful cakes that gets even more delicious a day or so after it is made.
I like to serve Mincemeat Cake on its own with a cup of tea or coffee, or as a more substantial dessert with a scoop of good vanilla ice cream.
Mincemeat Cake – Printable Recipe
Brandy and Mincemeat Cake Recipe
Ingredients
For the cake
- 1 cup mixed dried fruit, chopped if in large pieces
- 6 tablespoons brandy
- 1¾ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg
- ½ cup butter, softened, plus extra for greasing
- ¾ cup white sugar
- 3 large eggs, beaten
- 1 cup mincemeat
For the topping
- 2 tablespoons demerera or turbinado sugar
- ½ teaspoon cinnamon
For the glaze
- 1 cup icing sugar icing sugar is also known as confectioners sugar or powdered sugar
- 2 to 3 tablespoons water
Instructions
- Put the dried fruit in a bowl and pour the brandy over top. Stir to mix and cover with some Saran wrap or cling film. Leave for at least 30 minutes or up to 12 hours, stirring occasionally, so the alcohol can soak into the fruit.
- Preheat the oven to 325°F (160°C). Lightly grease a 13 x 9 inch pan with butter.
- Sift together the flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- Cream the butter or sugar in the bowl of an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl with a spatula and beating well after each addition.
- Beat in the flour and spice mixture, a little at a time.
- Add the mincemeat and mix until combined.
- Remove the bowl from the electric mixer and use a wooden spoon to fold in the mixed dried fruit, along with any remaining brandy in the bowl.
- Put the batter in the prepared pan, spreading it out to the edges with a spatula. It may look like there isn’t enough batter to fill the pan, but if you coax the batter to the edges of the pan it fills it nicely.
- Mix the topping ingredients together and sprinkle over the batter.
- Bake for 25 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Cool on a rack for 15 minutes before carefully removing from the pan. Allow to cool completely before glazing.
- To make the glaze, add the water to the icing sugar a little at a time, until a smooth, pourable consistency is reached.
- Drizzle the glaze over the cake.
- Allow the glaze to set before cutting into squares to serve.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
More Holiday Recipes
Aunt Dorothy’s Old Fashioned Butterscotch Squares
Orange Gingerbread Crinkle Cookies
Aunt Irene’s Old Fashioned Coconut Date and Cherry Christmas Squares
Comments & Reviews
Melanie Delude says
This sounds so unique and delicious, thanks for sharing!
April Harris says
Thank you, Melanie!
Jessy @ The Life Jolie says
I love finding new dessert ideas like this, especially when I gt to learn about it’s history! Looks amazing!!
April Harris says
Thank you, Jessy 🙂 It really is delicious!
Luci {Luci's Morsels} says
I’ve always wondered exactly what mincemeat is. Thanks for clarifying it! This cake looks so delicious, I can’t wait to give it a whirl!
Luci’s Morsels | fashion. food. frivolity.
April Harris says
Glad to help, Luci 🙂 Hope you enjoy the recipe when you make it. Let me know what you think!
swathi says
Looks delicious April. Love the combo of brandy and mincemeat cake.
April Harris says
Thank you, Swathi 🙂
Laura | Wandercooks says
Yum, this recipe just begs to be made for Christmas and it’s getting me super excited as the big day draws closer. Can’t wait to make this and spoil our family and friends. Thanks for sharing! 🙂
April Harris says
Thank you, Laura. I’m so glad you like it. It really is a favourite around here 🙂
Marisa González says
Dear April, I didn’t knew this cake and since, I’ve read its name, ingredients and history, I’m amazed. Spanish and British cooking are different, but, this mincemeat cake is a must for Christmas.
Thanks for sharing.
April Harris says
Thank you so much, Marisa 🙂
Janette@CulinaryGinger.com says
Two of my favorites in one cake. I can’t wait to make this. Lovely recipe.
April Harris says
Thank you, Janette 🙂 I hope you enjoy it!
Jean | DelightfulRepast.com says
April, this caught my eye because I am a mincemeat fan from way back, but I didn’t know you had mentioned and linked to my mincemeat recipe! Thank you! This cake is going to the top of my must-try list. I just have to decide which pan to use. I have a 12-inch round, which equals a 13×9, and an 11-inch square, which equals a 13×9, and of course a 13×9. Or maybe I’ll make two 7-inch rounds. Can you tell I have too many pans?! 😀
April Harris says
Hi Jean – I updated the post recently and inserted a link to your recipe as your mincemeat sounds so good! I highly recommend using the 13 x 9 inch pan. The mixture tends to sink in the middle a bit in the round pans. It still tastes good, but it’s much prettier in the 13 x 9. It’s great to have a choice though!
Hadia says
This looks so delicious, April. Though I am not a huge fan of the dense dried fruit cakes, but yours looks lighter and so flavorful! Pinning and tweeting to try later.
April Harris says
Thank you, Hadia! I’m not a fan of dense dried fruit cakes either 🙂 Thank you for pinning and tweeting too!
Miz Helen says
Hi April,
I am so interested in your Brandy and Mincemeat Cake. My Grandmother made a Mincemeat pie that I loved, but I have never had a Mincemeat Cake, can’t wait to try the recipe. Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen
April Harris says
Hi Miz Helen, I’m interested to read about your Grandmother’s mincemeat pie. Mincemeat pies and tarts are so popular over here in the UK, but it’s fairly rare to find them in the US. Thank you so much for hosting. I hope you are having a great week too.
clairejustine says
This sounds so tasty April, I would love to try some right now, yummy 🙂 Thanks for sharing at the weekend blog hop. Would love you to share at this weeks Creative Mondays blog hop ..
April Harris says
Thank you, Claire Justine 🙂 And thank you for the invitation too!
Christie says
What a fabulous idea to make this in a 9 x 13 inch pan. This way you can feed so many more people.
April Harris says
Thank you, Christie, that is true. It’s lovely to make it go further. Plus it gives the cake a more even rise for some reason!
linda spiker says
What a pretty cake! I never knew exactly what mincemeat was.
April Harris says
Thank you, Linda 🙂 And I’m glad to help re mincemeat – it really is delicious!
Lisa | Garlic + Zest says
This sounds like my kind of fruitcake! The traditional kind is too dense and potent for me!
April Harris says
Thank you, Lisa! I often feel the same way 🙂
Kristine says
This cake looks absolutely perfect for the holidays! Thank you for the recipe!
April Harris says
Thank you, Kristine 🙂
Jenn @ peas and crayons says
I love that you amped up the spices to add more flavor – totally something I would do too! This looks delicious 🙂
April Harris says
Thank you, Jenn!
Miz Helen says
Congratulations April!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and thanks so much for sharing with us.
Come Back Soon!
Miz Helen
April Harris says
Thank you so much for the feature, Miz Helen! That is so kind of you! I hope you are enjoying the holiday season 🙂
Claire says
This sounds delicious April. I could just try a piece to go with my cup of tea 🙂
Thanks for sharing at Welcome To The Weekend Blog Hop. Hope you can join me for the last blog hop of the year tomorrow 🙂
April Harris says
I’m so glad you liked it, Claire! I definitely pop over to yours. I hope you will join us at Hearth and Soul too. The last party for 2017 goes live later today 🙂
Jean | DelightfulRepast.com says
April, I’ve not yet made mincemeat, but will likely get it done by January. And I’ll set some by for your lovely cake before it all goes into mince pies!
April Harris says
I love mincemeat all winter long, Jean, especially homemade mincemeat! Thank you so much – I hope you will enjoy the cake!
Chinazor says
Looks delicious…
I am definitely trying this out.
Thanks a lot.
April Harris says
Thank you. I hope you enjoy it! It’s a real favourite of my family and friends.