What can possibly be better than mince pies and a cake in one? This incredible (in my humble view) mince pie cake is everything you could want for Christmas. It is a soft and moist cake filled with mincemeat and Christmas spices to create a truly delicious mincemeat cake.A great alternative to Christmas pudding and a perfect Christmas party cake.
Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
In a large mixing bowl cream together the butter and sugar until light and fluffy.
Add the eggs and mix in, one at a time.
Sieve the flour, baking powder and salt into the mixing bowl. Mix everything until well combined.
Add the spices to the mix and stir in.
Gently stir the mincemeat (mince pie filling) into the cake mix.
Pour the mix into the prepared sheet pan/traybake tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
Bake for about 35 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
Cream Cheese Buttercream
Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
Using a hand mixer, mix the butter and icing sugar.
Add the cream cheese and create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
Decorating the mince pie cake
Smear the cream cheese buttercream thickly over the cold cake.
Decorate with crumbled up mince pies and your favourite Christmas sprinkles.
Notes
•The cake will last for up to 5 days in an air tight container.•Store somewhere cool but not the fridge.•For the best results use the eggs and butter from room temperature.•Add your favourite toppings and sprinkles to make it look extra festive