Mince Pie Cake. I just wanted to post a very quick recipe and to thank you all for following my blog posts and for all the lovely feedback that I have received.
This Mince Pie Cake is quick and easy, a great way to use up the last remnants of the half-empty jar of mincemeat that will either be thrown away or left in the back of the fridge until next holiday. It’s great if you are so fed up with mince pies and really can’t face another one, and fab to have just in case of unexpected visitors. This, with a nice cup of tea, hot chocolate, or a cheeky mulled wine, will be a great warm welcome to your home.
This Mince Pie Cake served warm and best when served with a really good quality ice cream would also make a great dessert and is less rich than a traditional holiday pudding. You can add any booze that you like, keep it simple with just a sprinkle of icing sugar for a lovely snow effect, or as the original recipe said, make them as cupcakes with brandy butter icing.
You can bake mine in a bundt tin with a simple water icing, but again you can play around with this and flavor the icing with a little rum, or freshly squeezed orange juice would be nice.
Anyway, I hope you all have a really lovely day, have fun baking your Mince Pie Cake!
Adorable Mince Pie Cake
Ingredients
FOR THE MINCE PIE CAKE:
- 115 grams unsalted butter at room temperature
- 225 grams light-brown sugar
- 3 medium eggs
- 375 grams self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 100 milliliter milk
- 120 milliliter vegetable oil
- 1-2 tablespoons brandy optional
- 1 teaspoon vanilla extract
- 200 grams mincemeat minced beef
FOR THE BRANDY BUTTER ICING:
- 250 grams unsalted butter at room temperature
- 500 grams icing sugar
- 2 tablespoons brandy
Instructions
FOR THE MINCE PIE CAKE:
- Preheat the oven to 180°C/160°C fan/gas 5 and line a twelve-hole muffin tin with paper cases.
- Whisk the butter and sugar together in a mixer or use an electric whisk until pale and fluffy. Add in the eggs, one at a time, and mix well.
- In a separate bowl, sieve the flour, baking powder, bicarbonate of soda and ½ teaspoon of salt together and set to one side. Separately, mix together the milk, oil and brandy and also set to one side.
- Add one-third of the flour mixture into the batter and mix well, followed by one-third of the milk/oil mixture. Repeat until all the flour mixture and milk/oil mixture has been incorporated. Stir in the mincemeat.
- Using an ice-cream scoop, fill the paper cases until they are two-thirds full with cake batter. Bake for 18-20 minutes, or until a cocktail stick comes out clean. Take out and leave to cool on a wire rack.
FOR THE BRANDY BUTTER ICING:
- In a clean bowl, whisk the butter until it is pale and creamy and then slowly add in the icing sugar until it is all incorporated and the mixture is smooth and fluffy. Add the brandy and mix in well.
- Top each cupcake with a generous amount of brandy buttercream and decorate with sprinkles.
