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–+ servings

Easy Mincemeat Bundt Cake

Close shot of a flaked alond topped, silver sprakle bundt cake, on pink plate.
This mince pie bundt is a deep golden Madeira cake layered with mincemeat & simply decorated with flaked almonds & edible silver spray for a festive glow!
Caro @ Caroline's Easy Baking Lessons
Prep Time 40 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Serving Size 12 Slices

Equipment

  • Scales or measuring cups
  • Measuring Spoons
  • Hand/stand mixer
  • Sieve
  • Spatula or Spoon
  • 9" (22½cm) Bundt Tin (see notes for details)
  • Lining Paste/Cake Goop (homemade lining paste, cake release or butter & flour)
  • Spoon
  • Wooden Cocktail stick
  • Cooling rack

Ingredients

For The Cake Batter:

  • 225 grams Unsalted Butter (8 oz, 1 cup, cubed & softened)
  • 113 grams Light Brown Sugar (4 oz, ½ cup + 1 tbsp)
  • 113 grams Dark Brown Sugar (4 oz, ½ cup + 1 tbsp)
  • 5 Medium Eggs (Large US eggs, room temperature)
  • 225 grams Plain Flour (8 oz, 1¾ cup, All Purpose Flour*)
  • 3½ tsp Baking Powder
  • 2 tsp Mixed Spice (US equivalent Pumpkin Spice*)
  • 1 tsp Cinnamon
  • 65 grams Ground Almonds (2⅓ oz, ⅔ cup Fine Almond Meal or Almond Flour)
  • 2 tbsp Milk (30ml, 1 fl oz, any kind)
  • 315 grams Mincemeat (11 oz, 1⅓ cup, see notes*)

For Decoration:

  • Simple Sugar Syrup (Thinned Jam, Melted Butter etc, see notes*)
  • 10 grams Flaked Almonds (⅓ oz, ⅛ cup approx., optional, or other nuts or cherries)
  • Edible Silver Spray (I used Betty Winters brand)

Instructions

Prepare Cake Batter:

  • Cube the butter into small pieces for quicker softening & ensure eggs are also at room temperature before starting.
  • Add the softened 225 grams Unsalted Butter, with 113 grams Light Brown Sugar & 113 grams Dark Brown Sugar to a mixing bowl & ‘cream together’, till smooth & lighter in colour. Then add in the 5 Medium Eggs, 1 egg at a time, mixing in-between each addition.
  • Pre-heat oven to: 180c/160c Fan Oven/350f/Gas Mark 4. **I used a large open-front air fryer for this in tests with no pre-heating.
  • Sieve the 225 grams Plain Flour , 3½ tsp Baking Powder, 2 tsp Mixed Spice & 1 tsp Cinnamon over the wet mixture. Add the 65 grams Ground Almonds & briefly mix by hand. Move onto using an electric mixer, adding the 2 tbsp Milk & mix just until combined & no dry areas remain -do not overmix. Leave to the side.

Prepare The Bundt Tin/Pan:

  • Well grease the bundt tin/bundt pan with homemade lining paste (cake goop), cake release spray or butter & flour. Lining paste is recommended - make a darker paste by decanting 2 tbsp of paste & mixing with ¼ tsp cocoa powder. Brush on 2 generous layers, in upward strokes - no need to grease at the start, do while waiting for the oven to come to temperature.
  • Add ⅓ of the cake batter to the prepared bundt, levelling off before adding in ½ of the 315 grams Mincemeat . Add another ⅓ of batter, followed by 2nd ½ of mincemeat, before adding the final layer of cake batter. Smooth & tap on the worktop/counter a few times before popping in the oven.

Baking The Cake:

  • Bake in the centre of the oven, for about 50-60 minutes, until risen, deep golden colour, coming away from the sides of the tin & a cocktail stick comes out clean. **TIP - after 30 minutes, cover the top with foil & continue baking.
  • Leave to cool on a cooling rack for 30 minutes. Then use a plate, platter or cake stand on top of the cake, hold everything together & turn over before releasing the cake. With lining paste it should pop out. Leave to cool for at least 30 minutes.

Decoration:

  • Use a simple sugar syrup, or melted butter & brush on the top of the cake, before adding the 10 grams Flaked Almonds. Then add some Edible Silver Spray to finish off the cake.

Serving & Storing:

  • The cake can be served now or later, sliced & served alone or with some salted caramel sauce & cream. Or serve slightly warmed in the microwave for 10-20 seconds for a lighter Christmas pudding feel.
  • Store the cake at room temperature under a cake dome for about 3 days, or in a cake or cookie tin for 4 - 7 days.
  • The cake can be frozen whole or in slices (whole best for flavour & texture). Wrap in paper, then cling film/plastic wrap & then in an airtight container of labelled food bag for up to 3 months1.
  • Thaw the cake overnight in the fridge or as a last minute, out at room temperature for a few hours with the food bag or container removed. Slower defrosting is recommended for better cake structure & taste.

Notes

Sugar - light & dark brown combination used, but unrefined coconut sugar would work too.
Mixed Spice - this is a UK spice blend, popular in Autumn & Christmas baking, where the nearest US equivalent is Pumpkin Spice.
Ground Almonds - another common UK baking ingredient, nearest alternative is fine almond meal or almond flour.
Close, partial 45 degree shot of a deep brown & silver shimmer bundt cake, with flaked almonds on top, served on a pink plate.
Mincemeat - same as mince pie filling, you can make your own using Delia Smith's Mincemeat Recipe.
Decoration - optional, but applying a little simple sugar syrup, thinned jam or melted butter, will keep the flaked almonds (almond flakes), or any other nuts you prefer, in place.  Edible silver spray is optional.
Close photo showing cut end of a mincemeat layered bundt cake, on a pink plate.
Bundt Tin/Pan - a 21cm/9" Wiltshire rose gold bundt tin (3.5"/9cm deep) was used.
Greasing The Bundt - homemade lining paste (cake goop) highly recommended, especially for bundt cakes.  Learn how to make your own lining paste for baking & cooking.
Close shot of a slice of mince pie bundt cake, serve don vintage white pink flower plate, with cream and homemade salted caramel sauce.
Recipe Yield - makes 12 slices.
Other mincemeat recipes - try quick mince pie swirls, or mini mince pies.
Other Christmas Recipes - lots of sweet & savoury bakes & no-bake recipes on the Christmas recipes page.  Or how about this easy but delicious Butterscotch glazed pumpkin gingerbread bundt cake (baked in an air fryer)?
Close shot if a Christmas dining table with pink crokery and a golden butterscotch glazed gingerbread bundt cake in the centre.
Nutritional Information - I am not a qualified nutritionist, and all values are approximate & based on using all ingredients as listed above.  1 serving is considered 1 slice, from a yield of 12 slices.  Cut more or less slices & these values will change.  All values calculated using MyFitnessPal.com.
Nutrition Facts
Easy Mincemeat Bundt Cake
Serving Size
 
1 slice
Amount per Serving
Calories
402
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
118
mg
39
%
Sodium
 
176
mg
8
%
Potassium
 
56
mg
2
%
Carbohydrates
 
34
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.