Fig and Mincemeat Christmas Bundt Cake – We Should Cocoa #52
If it wasn’t for We Should Cocoa, I probably wouldn’t have managed a Christmas bundt cake this year. I’m still recovering from flu and lacking in energy, so cooking has been mostly off this Christmas. However, I’m really glad I made the effort as it’s a light and delicious fruit cake that even CT will eat – he’s not a fan of either fruit cake or mincemeat, but is weirdly happy to indulge in this festive treat.
I finished off last year’s chocolate berry mincemeat and added the required figs to the mix. A bundt mould turns an ordinary cake into something special, not I hasten to add, that this is an ordinary cake. As I’m so behind this year and hadn’t managed to make my next door neighbours anything, I siphoned off some of the batter into muffin cases, so that they got their Christmas bake after all.
I’d like to wish you all a Very Merry Christmas.
- 240g unsalted butter
- 250g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
- 230g flour (I used half wholemeal, half white)
- 100g ground almonds
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 4 large eggs
- 1 organic orange - zest & juice
- 150g dried figs - chopped
- 3 tbsp Amaretto
- 8 heaped tbsp chocolate mincemeat
- 50g icing sugar
- 2 tbsp limoncello
- Soak the figs in the Amaretto overnight in a covered bowl.
- Cream butter and sugar together until light and fluffy.
- Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
- Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
- Grate in the orange zest and stir together with the orange juice.
- Add the mincemeat and stir until just combined.
- Place a tbsp of batter into six muffin cases, then spoon the rest into a greased bundt mould or tin. Bake at 180°C for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.
- Mix the icing sugar with just enough limoncello to make a slightly runny icing. Drizle this over the cooled cake.
- Makes 12-16 slices depending on how thick you like them.
I’m entering this Christmas bundt into my very own challenge We Should Cocoa, where the special ingredients is festive figs this month.
This goes off to Love Cake too with Ness of JibberJabberUk as it is a December Delight.
The duck eggs and wholemeal flour used in the cake are both local, so a slice wings it’s way to Elizabeth’s Kitchen Diary for Shop Local.
With cognac, mint vodka, Amaretto and limoncello in the mix, this is one boozy cake and thus most apt for this month’s boozy Christmas Baking with Spirit over at Cake of the Week.
I’m sending this off to Elizabeth’s Kitchen Diary for her No Waste Food Challenge. I’d opened the jar of mincemeat to make chocolate mincemeat flapjacks and it really needed finishing. I’d also got part of an “almond fig wheel” I was given for Christmas last year and left any longer it might have just walked out of my kitchen.
For the same reasons as above, I’m entering this into Credit Crunch Munch. The left over mincemeat and figs meant this was an incredibly cheap Christmas cake to make. Plus only a little icing was used. This is hosted by Camilla of Fab Food 4 All and Helen of Fuss Free Flavours.