Fig and Mincemeat Christmas Bundt Cake – We Should Cocoa #52

Fig Mincemeat Christmas Bundt Cake

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.

Fig and Mincemeat Christmas Bundt
Serves 12
A deliciously moist light fruit cake buzzing with flavour that can be made a few days in advance or right at the last minute.
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
  1. 240g unsalted butter
  2. 250g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
  3. 230g flour (I used half wholemeal, half white)
  4. 100g ground almonds
  5. 2 tsp baking powder
  6. 1/4 tsp bicarbonate of soda
  7. 4 large eggs
  8. 1 organic orange - zest & juice
  9. 150g dried figs - chopped
  10. 3 tbsp Amaretto
  11. 8 heaped tbsp chocolate mincemeat
  12. 50g icing sugar
  13. 2 tbsp limoncello
  1. Soak the figs in the Amaretto overnight in a covered bowl.
  2. Cream butter and sugar together until light and fluffy.
  3. Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
  4. Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
  5. Grate in the orange zest and stir together with the orange juice.
  6. Add the mincemeat and stir until just combined.
  7. 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.
  8. Mix the icing sugar with just enough limoncello to make a slightly runny icing. Drizle this over the cooled cake.
  1. Makes 12-16 slices depending on how thick you like them.
Tin and Thyme

 We Should Cocoa LogoI’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.

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


Shop Local BadgeThe 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.


No Waste Food Challenge badgeI’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.



  1. Leave a Reply

    Laura Side Street
    26th December 2014

    Oh wow this sounds truly divine – I need to make this sometime for sure – thanks for sharing

    Laura x

  2. Leave a Reply

    26th December 2014

    Gorgeous looking cake!
    When our miniscule shop-bought, home-iced Christmas cake is gone I shall make one of these – just to compensate for the shame of having to buy one this year!

    • Leave a Reply

      Choclette Blogger
      28th December 2014

      Oh no Jean, but you make such excellent cakes. Tell you what though, it would be hard to be disappointed with this one.

  3. Leave a Reply

    26th December 2014

    This has to be the most delicious looking recipe I’ve seen for using up leftover mincemeat! It’s very pretty too!

    • Leave a Reply

      Choclette Blogger
      28th December 2014

      Thank you Suelle. That’s high praise coming from you. But you are right, it is a delicious cake and has a great texture too. I’m really pleased with it.

  4. Leave a Reply

    26th December 2014

    What a lovely cake Choclette. A bundt cake is always so welcome, I would have it for breakfast too! I hope you had a good Christmas. I wish you a good 2015!

    • Leave a Reply

      Choclette Blogger
      28th December 2014

      Thank you Alida. Christmas was a quiet one for us this year, which is just as well as we both had flu. The cake, however, was a triumph. Wishing you all the best for 2015 too.

  5. Leave a Reply

    Jibber JabberUK
    27th December 2014

    Happy Christmas Choclette! I’m so glad you manage to recover enough to make this beauty of a cake and some lovely muffins for your neighbours. Thanks for linking up.

  6. Leave a Reply

    Johanna GGG
    27th December 2014

    great effort choclette – it sounds really lovely – I love the idea of a christmas cake with mince meat, especially when a little chocolate is involved.

    • Leave a Reply

      Choclette Blogger
      28th December 2014

      Thank Johanna – it made for a nice light fruit cake, but with lots of flavour and a fantastic texture. And the chocolate? Well …

  7. Leave a Reply

    27th December 2014

    The cake sounds amazing, especially with such a combination of spirits! I’m interested to find out how all the flavours go together. Thanks for entering this into Baking With Spirit!

    • Leave a Reply

      Choclette Blogger
      28th December 2014

      Thanks Janine. The cake is absolutely delicious. You can’t taste any of the spirit’s individually (apart from the limoncello in the icing), but they’ve all melded together to produce something truly wonderful.

  8. Leave a Reply

    Kate Glutenfreealchemist
    29th December 2014

    Next year…… I am definitely going to get a bundt tin! This cake looks and sounds wonderful. Hope you had a great Christmas and feel better x

    • Leave a Reply

      Choclette Blogger
      30th December 2014

      Thank you Kate. Mine is a bundt shape mould rather than a tin, which makes it dead easy to turn out. It’s my favourite cake “tin” now. Today is the first day I’ve felt almost normal in about three weeks!

  9. Leave a Reply
    31st December 2014

    This cake sounds amazing and I love the sound of cardamom sugar too. Do you just pop the pods in a jar of sugar? And a very fine entry for this month’s Family Foodies challenge – thanks for linking up?

  10. Leave a Reply

    2nd January 2015

    I bet this tasted absolutely fantastic! What a great flavour combination. Thank you for sharing with the #ShopLocalChallenge and the #NoWasteFoodChallenge – and wishing you all the best for the New Year!

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