Easy Mincemeat Christmas Cake
Want a great shortcut to making a quick and easy Christmas cake? Use a jar of mincemeat! This Easy Mincemeat Christmas Cake is made in a very similar way to a standard Christmas cake, but uses a jar of mincemeat instead of the dried fruit and mixed peel. The result is a little lighter than a standard Christmas cake, but just as delicious. Better still, this cake takes just 1 hour 15 minutes to make (plus 15 minutes to decorate) – perfect when you need a Christmas cake in a hurry!
Servings 12 slices
Calories 616kcal
Ingredients
For the cake…
- 150 g butter softened
- 150 g dark soft brown sugar (you can use light soft brown sugar if you prefer)
- 2 large eggs
- 411 g jar of mincemeat (I use Tesco Finest)
- 200 g glacé cherries halved (You can buy these ready halved to save time)
- 150 g self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon cinnamon
- 30 ml cream sherry (I use Tesco Finest. Use apple juice if you don't like sherry or need this to be alcohol free.)
To decorate…
- 500 g marzipan (I prefer the paler ‘natural’ colour… but the bright yellow stuff works too!)
- 250 g white fondant icing
- Icing sugar (US - confectioner's sugar) for rolling out the marzipan and fondant icing
Instructions
For the cake…
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Grease and line a 20cm / 8inch round cake tin with baking paper. (See instructions and photos above in ‘HOW TO LINE YOUR CHRISTMAS CAKE TIN’.)
- In a large mixing bowl, beat together the butter and sugar thoroughly.
- Add the eggs, one at a time, beating the mixture until smooth after each one.
- Add the jar of mincemeat and the glacé cherries. Stir gently until the fruit is evenly distributed.
- Gently fold in the flour, mixed spice and cinnamon until fully incorporated.
- Next, add the cream sherry and stir gently until mixed in.
- Tip the cake mixture into your prepared cake tin and get it straight into the oven. Bake for 50 minutes to 1 hour or until a skewer, inserted into the middle of the cake, comes out clean.
- Leave to cool for 20 minutes in the tin (or until cool enough to handle without burning your hands!), then remove the cake from the tin and allow to fully cool on a wire cooling rack… The cake should take approximately 2 hours from the time it comes out of the oven to cool fully. Do not decorate until completely cool!
To decorate…
- Dust your worksurface with icing sugar. Take half the marzipan and roll it out to just a fraction larger than the cake. Cut out a circle the same size as the top of the cake, using a knife – use the cake tin as a guide to help you get the circle just the right size!
- Brush the cake with a very small amount of cold water. (This is to help the marzipan stick to the cake – be very sparing, you don’t want to make the cake wet!)
- Place the marzipan circle on top of the cake and trim any overhanging edges with a sharp knife.
- Roll out the white fondant icing to just a fraction larger than the cake. Cut a circle the same size as the top of the cake, using a knife – again, use the cake tin to help you get the circle just the right size!
- Brush the marzipan layer with a very small amount of cold water.
- Place the fondant on top of the cake and trim any overhanging edges with a sharp knife.
- Roll out the remaining marzipan and cut out a variety of different sized stars. (Or whatever Christmas shapes you like!)
- Place these stars at random on top of the cake, using a little cold water on the back of each star to stick them down.
- Your cake is now ready to eat!
Notes
- Suitable for freezing. (Undecorated Cake only.)
- Nutrition information is approximate and meant as a guideline only.
- The un-decorated cake is approximately 353 kcal per slice.
Nutrition
Calories: 616kcal | Carbohydrates: 97g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 301mg | Potassium: 161mg | Fiber: 3g | Sugar: 76g | Vitamin A: 364IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg