Mince Pies cake

WHY THIS RECIPE WORKS

This Mince Pies Cake combines the festive flavors of traditional mince pies into a moist and spiced cake. The use of mincemeat adds rich fruitiness and spices, while the cake itself is tender and delicious. This cake is perfect for holiday gatherings and offers a unique twist on a classic Christmas treat.

INGREDIENTS

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mincemeat
• 1/2 cup buttermilk
• 1/2 cup sour cream

For the Frosting:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup mincemeat (optional, for extra flavor)

HOW TO MAKE THIS RECIPE

For the Cake:

1. Preheat the Oven and Prepare the Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Cream Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Mincemeat:
   • Mix in the mincemeat until well combined.
6. Alternate Adding Dry Ingredients and Buttermilk/Sour Cream:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
   • Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.

For the Frosting:

1. Beat Butter:
   • In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Add Powdered Sugar:
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add Heavy Cream and Vanilla:
   • Pour in the heavy cream and vanilla extract, and continue to beat until the frosting is light and fluffy.
4. Add Mincemeat (optional):
   • If using, mix in the mincemeat until fully incorporated for extra flavor.

Assembly:

1. Frost the Cake:
   • Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly over the top.
   • Place the second cake layer on top and frost the top and sides of the cake.
2. Decorate:
   • Optionally, decorate with extra mincemeat or festive decorations like holly leaves and berries.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use store-bought mincemeat? A: Yes, store-bought mincemeat works perfectly for this recipe. You can also make your own if you prefer.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers a day in advance. Store them in an airtight container at room temperature and frost them just before serving.

Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator and frost before serving.

Q: Can I add nuts to the cake? A: Yes, chopped walnuts or pecans can be added to the batter for extra texture and flavor.

EXPERT TIPS

• Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting for the best results.
• Avoid Overmixing: Mix the batter until just combined to keep the cake light and tender.
• Mincemeat Variety: Use a good quality mincemeat for the best flavor. You can also customize the mincemeat by adding additional dried fruits or spices.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 3 days.
• In the Refrigerator: Store the frosted cake in an airtight container in the refrigerator for up to 1 week. Allow the cake to come to room temperature before serving.
• In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and frost before serving.