soberandhungry's Blog

we love wine, we love food and we love sharing

Brandy & Port Fruit Cake (Mincemeat) with Brandy Icing

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It was again my turn to deliver the goods for Bake Club at work. Seeing as it is getting cold and the shops are already starting to get festive I decided to create a comforting fruit cake with a mincemeat twist! I found some lovely mincemeat cake recipes online. Here is my take on a festive fruit cake – it fed 12 hungry faces.

slice of cake

Ingredients

Cake

  • 140g butter (room temperature)
  • 140g light soft brown sugar
  • 2 eggs, beaten
  • 225g self-raising flour, sifted
  • 85g Cranberries
  • 411g mincemeat (whole jar)
  • Splash of brandy
  • Pecans to decorate

Icing

  • 50g butter
  • 100g icing sugar
  • ~2 teaspoons brandy (need to judge by eye)

cake

Instructions

  1. Preheat the oven to 140C/fan. Grease and line 2 x 20cm (8 in) round tins.
  2. Put all the ingredients into a bowl (except for the pecans) and mix thoroughly until thoroughly blended. Turn into prepared tins and place almonds on the top of one of the layers.
  3. Bake in the preheated oven for about 45-50 mins or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
  4. Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
  5. Mix the butter and the icing sugar. Add brandy in very small amounts until you have a smooth stiff icing. Lay over the plain layer and stack the pecan layer on top.
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Author: soberandhungry

we love wine, we love food and we love sharing

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