Spiced rum butter mincemeat cake
- November 2018
- Serves 12
- Hands-on time 20 min, oven time 2 hours 5 min, plus cooling
Make our spiced rum butter mincemeat first to fill your mince pies, then use up any leftovers in this rich Christmas cake.
- 24.6g (12.2g saturated)
- 54.4g (34.7g sugars)
- 150g plain flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 1½ tsp ground mixed spice
- 50g ground almonds
- 125g unsalted butter, softened, plus extra for greasing
- 125g dark muscovado sugar
- 3 large free-range eggs
- 400g spiced rum butter mincemeat or use a good quality store-bought mincemeat
- 275g good quality mixed dried fruit
- 100g glacé cherries, halved
- 25g stem ginger in syrup, drained and chopped
- 50g blanched almonds, chopped
- Extra rum for feeding the cake (optional)
You’ll also need…
- Deep 20cm round cake tin, base and sides greased and lined with 2 layers of non-stick baking paper; 2 x large pieces of newspaper; extra baking paper and foil
- Tie a thick, wide band of folded newspaper around the outside of the tin. Fold another wad of newspaper into a pad to fit under the tin and put it on a baking sheet. Heat the oven to 160°C/140°C fan/gas 3 and position one of the oven racks on the bottom rung of the oven.
- Sift the flour, baking powder, salt and spice into a large mixing bowl (or the large bowl of a stand mixer). Add the ground almonds, softened butter, sugar and eggs and beat for about 1 minute with an electric hand mixer (or in a stand mixer) until thoroughly mixed. Stir in the rum butter mincemeat, mixed dried fruit, glacé cherries, stem ginger and chopped almonds.
- Spoon the mixture into the prepared cake tin and level the surface with the back of the spoon.
- Tear off a double thickness sheet of non-stick baking paper, large enough to cover the top of the tin generously, then cut a hole in the centre about the size of a £2 coin. Put the cake on top of the wad of newspaper, then slide the tray into the oven on the bottom shelf. Lay the sheet of non-stick baking paper over the top of the tin and bake for 2 hours or until a skewer pushed into the centre of the cake comes out clean.
- Leave the cake to cool in the tin on a wire cooling rack. When it’s completely cold, remove from the tin and peel away the baking paper (see Get Ahead). Wrap tightly in non-stick baking paper and foil and store in an airtight tin, feeding with rum every week if you want to. Store in a cool, dry place until ready to add marzipan and ice the cake.
Once baked and cooled completely, wrap as in step 5, then store in a cool dark place for up to 2 months.
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