When I asked my husband what kind of birthday cake he wanted me to bake him this year, he said: “mince pie”! So I baked him a mincemeat flavoured cake topped with mini mince pies. This is best made a day in advance but can be made on the day if time is tight.
- 175g diary free margarine (I use Pure)
- 100g light muscovado sugar
- 3 eggs (or egg replacement if you want a vegan cake)
- 225g self-raising flour
- 450g mincemeat
- 2 tbsp brandy
- a healthy pinch of freshly grated nutmeg
- 1 tsp allspice
- ½ tsp ground ginger
- Fondant icing
- buttercream or vanilla frosting
- Line 4 20 x 1cm cake tins and preheat the oven to 190C/170C fan.
- Cream together the butter and sugar until light and fluffy.
- Gently beat in the eggs (or egg replacement if you want a vegan cake) one by one and mix through the mincemeat
- Fold in the flour and spices.
- Ladle the mixture (approx 1.5 ladles per tin) into the prepared tin and bake for 20 minutes until golden brown and cooked through.
- Set aside to cool for 10 minutes before turning out.
While the cake is baking and cooling make your mini mince pies.
Mince pie ingredients:
- 100g dairy free margarine
- pinch salt
- 155g plain flour
- 45ml water
- Cut cold marg into flour and salt until it resembles crumbs
- add water and combine until a pastry dough ball forms
- roll out to 0.5cm on a lightly floured surface
- Stamp our rounds and smaller shaped toppers
- Pre-bake the rounds in the mini muffin tin for 10 mins at 190 degrees
- Remove from oven and add in a scant teaspoon of mincemeat
- Place shaped topper of pastry in middle of pie
- Bake in oven for another 10 mins
- Remove and leave to cool in muffin tin
If you have any mincemeat remaining then add this in a saucepan with a glut of bandy and cook at low temp until it has reduced to a thick paste.
Assembling the cake:
- Sandwich buttercream or vanilla frosting and dabs of the mincemeat paste between the cake layers leaving the top of the cake free.
- Rough frost the outside and top layer of the cake with a vanilla or buttercream frosting.
- Cover in fondant icing.
- Cover the top in mini mince pies using a dab of frosting to make sure they stick to the fondant icing.
- Ideally cool in fridge overnight so the frosting hardens under the mince pies.