Quick and Easy Fast Mincemeat Christmas Cake Recipe

This Fast Mincemeat Christmas Cake is a delightful twist on the traditional fruitcake, combining rich mincemeat, currants, and almonds for a deliciously moist treat.

I’ve always loved a good Christmas cake, but sometimes I don’t have the patience to wait for weeks to let it mature. That’s when I came up with this Fast Mincemeat Christmas Cake. It’s easy to make, quick to bake, and packed with festive flavors. The best part? It’s ready to eat sooner, and the mincemeat gives it that classic, cozy taste everyone loves. If you want a Christmas cake without all the waiting, this recipe is perfect for you!

Ingredients

• 2 extra-large eggs
• 1¼ cups (175g) currants
• ¾ cup (150g) light muscovado sugar
• ⅔ cup (150g) salted butter, softened
• ½ cup (55g) almonds, chopped
• 1¾ cups (225g) all-purpose flour
• 14 ounces (400g) high-quality mincemeat
• 2½ teaspoons baking powder
• ½ teaspoon salt

For Decoration

• 3 cups (675g) almond paste or marzipan
• Royal icing for decoration

Instructions:

1. Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom and sides with parchment paper for easy removal.
2. In a large bowl, combine all the cake ingredients: butter, sugar, eggs, flour, baking powder, salt, mincemeat, currants, and chopped almonds.
3. Beat the ingredients together for about 1 minute, ensuring everything is fully mixed and smooth.
4. Pour the cake batter into the prepared pan, leveling the surface with a spatula to ensure even baking.
5. Bake for approximately 1¾ hours, or until a skewer inserted into the center comes out clean and the cake begins to shrink slightly from the sides. If the cake starts browning too much after 1 hour, cover it loosely with foil.
6. Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack, peel off the parchment paper, and allow it to cool completely.
7. About a week before icing, cover the cooled cake with almond paste, pressing it gently to fit.
8. Once ready to decorate, prepare the royal icing and spread a thick, even layer over the top and sides of the cake using an offset spatula. Spoon extra icing on top to create a slightly domed, textured surface, then use the back of the spoon to form soft peaks around the edges for a hand-finished, traditional look. Allow the icing to set for a few hours before adding any additional decorations such as the almond-paste stars.
9. After the royal icing has set slightly but is still soft enough to hold decorations, roll out a piece of almond paste or fondant to an even thickness of about 1 cm. Use a small star-shaped cutter to punch out several clean, defined stars. Gently lift each star and place them on top of the cake, spacing them out in a scattered pattern for a festive look. Press them very lightly into the icing so they adhere without sinking. Allow the cake to rest until the stars are fully set in place, giving the finished cake its elegant, snowy Christmas appearance.
10. If you like a more rustic, aromatic touch, tuck a few whole star anise pieces between the almond-paste stars. They add a subtle holiday fragrance and give the cake a charming, old-fashioned Christmas feel. Allow the cake to rest until all decorations are fully set in place, giving the finished cake its elegant, snowy appearance.

Fast Mincemeat Christmas Cake

This Fast Mincemeat Christmas Cake is a delightful twist on the traditional fruitcake, combining rich mincemeat, currants, and almonds for a deliciously moist treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 14 minutes mins

Servings: 11

Course: Dessert

Cuisine: British

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 extra-large eggs
• 1¼ cups 175g currants
• ¾ cup 150g light muscovado sugar
• ⅔ cup 150g salted butter, softened
• ½ cup 55g almonds, chopped
• 1¾ cups 225g all-purpose flour
• 14 ounces 400g high-quality mincemeat
• 2½ teaspoons baking powder
• ½ teaspoon salt

For Decoration

• 3 cups 675g almond paste or marzipan
• Royal icing for decoration

Method

 

1. Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom and sides with parchment paper for easy removal.
2. In a large bowl, combine all the cake ingredients: butter, sugar, eggs, flour, baking powder, salt, mincemeat, currants, and chopped almonds.
3. Beat the ingredients together for about 1 minute, ensuring everything is fully mixed and smooth.
4. Pour the cake batter into the prepared pan, leveling the surface with a spatula to ensure even baking.
5. Bake for approximately 1¾ hours, or until a skewer inserted into the center comes out clean and the cake begins to shrink slightly from the sides. If the cake starts browning too much after 1 hour, cover it loosely with foil.
6. Let the cake cool in the pan for 10 minutes. Then, turn it out onto a wire rack, peel off the parchment paper, and allow it to cool completely.
7. Once the cake is fully cooled, carefully slice it horizontally into two even layers using a serrated knife. Add a thin rolled-out layer of marzipan between the layers before stacking them back together. Gently press to secure. (Optional)
8. About a week before icing, cover the cooled cake with almond paste, pressing it gently to fit.
9. Once ready to decorate, prepare the royal icing and spread a thick, even layer over the top and sides of the cake using an offset spatula. Spoon extra icing on top to create a slightly domed, textured surface, then use the back of the spoon to form soft peaks around the edges for a hand-finished, traditional look. Allow the icing to set for a few hours before adding any additional decorations such as the almond-paste stars.
10. After the royal icing has set slightly but is still soft enough to hold decorations, roll out a piece of almond paste or fondant to an even thickness of about 1 cm. Use a small star-shaped cutter to punch out several clean, defined stars. Gently lift each star and place them on top of the cake, spacing them out in a scattered pattern for a festive look. Press them very lightly into the icing so they adhere without sinking.
11. If you like a more rustic, aromatic touch, tuck a few whole star anise pieces between the almond-paste stars. They add a subtle holiday fragrance and give the cake a charming, old-fashioned Christmas feel. Allow the cake to rest until all decorations are fully set in place, giving the finished cake its elegant, snowy appearance.

Notes

Storing Your Mincemeat Christmas Cake: Tips for Freshness

Properly storing your Mincemeat Christmas Cake ensures it stays fresh and flavorful for as long as possible. Here are some simple tips for keeping your cake in perfect condition:

1. Allow It to Cool Completely: Before storing your cake, let it cool down to room temperature. This helps prevent moisture buildup, which could make the cake soggy.
2. Wrap It Up: Once cooled, wrap your cake tightly in parchment paper to lock in moisture. Then, cover it with aluminum foil or place it in an airtight container. The wrap helps keep the cake moist and preserves its flavors.
3. Store in a Cool, Dry Place: Keep the cake in a cool, dry area, away from direct sunlight and heat. A kitchen cupboard or pantry works best for short-term storage.
4. Feed It (Optional): If you want to enhance the flavor, feed the cake with a small amount of brandy, rum, or sherry every few days. Just unwrap it briefly to drizzle the alcohol and then wrap it back up.
5. Refrigeration (Long-Term Storage): If you plan to store the cake for longer than a few weeks, it’s best to refrigerate it. However, make sure to wrap it tightly in plastic wrap and foil to prevent it from drying out.

Following these simple steps ensures your cake stays fresh and moist for weeks or even months!

Nutritional Value (Per Serving)

• Calories: 280
• Protein: 4g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 2g
• Sugars: 20g

If you’re looking for another delightful, bite-sized treat to complement your Fast Mincemeat Christmas Cake, be sure to check out my recipe for Tiny Fruit Cake. It’s another festive favorite that’s quick to make and perfect for sharing!

Storing Your Mincemeat Christmas Cake: Tips for Freshness

Properly storing your Mincemeat Christmas Cake ensures it stays fresh and flavorful for as long as possible. Here are some simple tips for keeping your cake in perfect condition:

1. Allow It to Cool Completely: Before storing your cake, let it cool down to room temperature. This helps prevent moisture buildup, which could make the cake soggy.
2. Wrap It Up: Once cooled, wrap your cake tightly in parchment paper to lock in moisture. Then, cover it with aluminum foil or place it in an airtight container. The wrap helps keep the cake moist and preserves its flavors.
3. Store in a Cool, Dry Place: Keep the cake in a cool, dry area, away from direct sunlight and heat. A kitchen cupboard or pantry works best for short-term storage.
4. Feed It (Optional): If you want to enhance the flavor, feed the cake with a small amount of brandy, rum, or sherry every few days. Just unwrap it briefly to drizzle the alcohol and then wrap it back up.
5. Refrigeration (Long-Term Storage): If you plan to store the cake for longer than a few weeks, it’s best to refrigerate it. However, make sure to wrap it tightly in plastic wrap and foil to prevent it from drying out.

Following these simple steps ensures your cake stays fresh and moist for weeks or even months!

Conclusion

This Fast Mincemeat Christmas Cake is perfect for anyone looking for a quick yet flavorful Christmas treat. It’s moist, packed with festive mincemeat, and topped with smooth marzipan and royal icing. You can enjoy it right away, making it a great choice for last-minute holiday baking!