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    Mince Pie Cake

    02/12/2013 by thebakingexplorer 4 Comments

    Mince Pie Cake
    Jump to Recipe Print Recipe

    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!

    How to make Mince Pie Cake...

    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.

    Mince Pie Cake

    I piped buttercream rosettes on top and decorated with mini mince pies! I also added some sprinkles for extra festive fun!

    Mince Pie Cake

    The Mince Pie Cake is definitely enough to feed a hungry family, or group of friends around Christmas time.

    Mince Pie Cake

    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!

    Recommended equipment & ingredients*

    8" cake tins Mixing bowls Cooling rack
    Kitchen scales Piping bags Round cake tin liners
    Electric hand mixer Cake leveller Jem 1E Piping nozzle
    Wilton 2D Piping nozzle Mixed spice

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More mince pie recipes...

    Mince Pie Bakewell Squares
    Mince Pie Bakewell Squares Mince Pie Cupcakes Mincemeat Plait
    Mince Pie Stuffed Cookies
    Mince Pie Stuffed Cookies
    Mince Pie Cake

    Mince Pie Cake

    Spiced cake with brandy buttercream and fruity mincemeat
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 500 g Butter or baking spread
    • 500 g Caster sugar
    • 9 Eggs large
    • 3 tsp Mixed spice
    • 500 g Self raising flour

    For the filling

    • 1 jar Mincemeat

    For the buttercream

    • 350 g Butter
    • 700 g Icing sugar
    • 1 ½ tbsp Brandy or more depending on how stiff the buttercream is

    For decoration

    • 8 Mini mince pies optional
    • Sprinkles optional
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, grease and line three 8" cake tins (that are at least 2" deep)
    • For the sponge, cream together the butter and the caster sugar in a large bowl with a spoon until fluffy, or ideally mix using an electric mixer
    • Add the eggs and whisk in well
    • Add the self raising flour and gently 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. If it is too stiff you can add a little milk to it (or a bit more brandy!) 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 825kcal | Carbohydrates: 98g | Protein: 7g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 206mg | Sodium: 417mg | Potassium: 81mg | Fiber: 1g | Sugar: 74g | Vitamin A: 1461IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    Or check out my Christmas recipes!

    Mince Pie Cake

    Pin for later!

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    Reader Interactions

    Comments

    1. Stuart Vettese

      December 03, 2013 at 8:02 am

      What a great idea for a cake, very festive indeed!

      Reply
      • Kat BakingExplorer

        December 16, 2013 at 7:32 pm

        Thanks Stuart!

        Reply
    2. Rachel Cotterill

      December 21, 2013 at 1:38 pm

      Ooh, yes please! I love anything with mincemeat 🙂

      Reply
      • Kat BakingExplorer

        March 30, 2014 at 4:25 pm

        Thanks Rachel! Me too, especially mincemeat with brandy in 😉

        Reply

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