Fig And Mincemeat Christmas Bundt Cake

A deliciously moist light fruit cake buzzing with flavour. You can make it a few days in advance or right at the last minute. It’s great at any time of the year, but this fig and mincemeat cake works particularly well as a Christmas bundt in lieu of a traditional Christmas cake.

If it wasn’t for We Should Cocoa, I probably wouldn’t have managed this fig and mincemeat Christmas bundt cake this year. I’m still recovering from flu and lacking in energy, so cooking has been mostly off this Christmas.

I’m really glad I made the effort, however, as this fruit cake is light and delicious. Even CT will eat it. He’s not a fan of either fruit cake or mincemeat, but is weirdly happy to indulge in this festive treat.

Fig And Mincemeat Christmas Bundt Cake

Luckily, this fig and mincemeat Christmas bundt cake is very easy to make. You can prepare it right at the last minute, which is an added bonus if you haven’t managed to get organised earlier on.

I used what has become my go to bundt recipe as the base for this cake. It contains ground almonds, which always adds a certain touch of deliciousness to a bake. I finished off last year’s chocolate mincemeat and added the required figs to the mix. Job done.

A bundt mould turns an ordinary cake into something special, not I hasten to add, that this is an ordinary cake.

I’m so behind this year and hadn’t managed to make my next door neighbours anything – until now. I cheekily siphoned off some of the batter into muffin cases, so that they got their Christmas bake after all.

Not everyone loves fruit cakes of course, not even light ones like this. So for something completely different why not try this Christmas drip cake. Not only is it vegan, but there are instruction on how to decorate it to look like a reindeer, if you like.

I’d like to wish you all a Very Merry Christmas.

Other Mincemeat Recipes You Might Like

• Chilli & chocolate mincemeat slice
• Leftover mincemeat buns
• Mince pies with orange wholemeal pastry
• Mincemeat meringue pie
• Vegan mincemeat muffins
• Yeasted mincemeat buns

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this fig and mincemeat Christmas bundt cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more Christmas recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Fig And Mincemeat Christmas Bundt Cake. PIN IT.

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5 from 1 vote

Fig and Mincemeat Christmas Bundt

A deliciously moist light fruit cake buzzing with flavour that can be made a few days in advance or right at the last minute.

Cook ModeToggle to keep screen awake

Prep Time40 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Afternoon Tea, Dessert

Cuisine: British

Keyword: cake, Christmas, figs, mincemeat

Servings: 12 slices

Calories: 444kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 240 g unsalted butter
• 250 g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
• 230 g flour (I used half wholemeal, half white)
• 100 g ground almonds
• 2 tsp baking powder
• ¼ tsp bicarbonate of soda (baking soda)
• 4 large eggs
• 1 organic orange zest & juice
• 150 g dried figs chopped
• 3 tbsp Amaretto liqueur
• 16 tbsp mincemeat (I used chocolate mincemeat)
• 50 g icing sugar
• 2 tbsp limoncello

Metric – US Customary

Instructions

• Soak the figs in the Amaretto overnight in a covered bowl.
  150 g dried figs, 3 tbsp Amaretto liqueur
• Cream butter and sugar together until light and fluffy.
  240 g unsalted butter, 250 g caster sugar
• Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
  4 large eggs
• Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
  230 g flour, 100 g ground almonds, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
• Grate in the orange zest and stir together with the orange juice.
  1 organic orange
• Add the mincemeat and stir until just combined.
  16 tbsp mincemeat
• 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.
  50 g icing sugar, 2 tbsp limoncello

Notes

Makes 12-16 slices depending on how thick you like them.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.

Nutrition Estimate

Calories: 444kcal | Carbohydrates: 53g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 53mg | Potassium: 199mg | Fiber: 5g | Sugar: 35g | Vitamin A: 605IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 2mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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I’m entering this Christmas bundt into my very own challenge We Should Cocoa. This is because the special ingredients this month is festive figs.

This festive bake goes off to Love Cake too with Ness of JibberJabberUk as it’s a December Delight.

I’m also entering the cake into Family Foodies with Lou of Eat Your Veg and Vanesther of Bangers & Mash as the theme is festive.

I used both local duck eggs and wholemeal flour in the cake, so a slice wings its way to Elizabeth’s Kitchen Diary for Shop Local.

This Christmas bundt cake is one boozy bake. It contains cognac, mint vodka, Amaretto and limoncello in the mix. So it’s entirely apt for this month’s boozy Christmas Baking with Spirit over at Cake of the Week.

I’m also sending this fig and mincemeat Christmas bundt cake 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 if 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 I only needed a little icing. This linky is hosted by Camilla of Fab Food 4 All.