I am a huge fan of Mince Pies and I’ve made Mince Pie Cupcakes with Brandy Buttercream several times now around Christmas, and they always go down well. Of course the next step in my mind was to go bigger and make this Mince Pie Cake. It’s made up of three layers of spiced sponge, a luxurious brandy infused buttercream, mince pie filling and mini mince pies on top! Calling all mince pie lovers – this is the cake for you!
To make the sponge I first creamed together butter and caster sugar.
I then added eggs and mixed in well.
Then I folded in self raising flour and mixed spice, and divided the mixture into the tins. They baked for about 25 minutes until golden brown.
I made the brandy buttercream using icing sugar, butter and brandy.
When the sponges were cool I levelled them off with a knife.
I started to stack the cake, piping buttercream on each layer and topping with a luxury mincemeat, laced with port and brandy, and packed with fruit. Of course you can use home made mincemeat if you have some.
I piped buttercream rosettes on top and decorated with mini mince pies! I also added some sprinkles for extra festive fun!
The Mince Pie Cake is definitely enough to feed a hungry family, or group of friends around Christmas time.
I had a lot of compliments on the Mince Pie Cake, and I was really pleased with it too. It’s a fantastic Christmas treat!
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Mince Pie Cake
For the sponge
- 500 g Butter or baking spread
- 500 g Caster sugar
- 9 Eggs large
- 1 tsp Mixed spice
- 500 g Self raising flour
For the filling
- 1 jar Mincemeat
For the buttercream
- 350 g Icing sugar
- 700 Butter or baking spread
- 1 1/2 tbsp Brandy
- 8 Mini mince pies optional
- Sprinkles optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line three 8" cake tins
For the sponge, cream together the butter and the caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
Add the eggs and whisk in well
Add the self raising flour and whisk in until you can't see any flour anymore
Divide the mixture between the tins, use scales for accuracy
Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
If the cakes have domed on top, level them off with a cake leveller or knife
Make the brandy buttercream by mixing the icing sugar, butter and brandy together until smooth. Put into a piping bag with your chosen nozzle
Put one of the sponges on a cake stand or a serving plate, pipe buttercream all over the sponge, then spoon mincemeat over it. Add the second sponge on top and do the same
Add the final sponge and pipe larger rosettes, top with the mini mince pies if using and sprinkles
Leftovers will keep in an airtight container in a cool place for 2-3 days
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