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Fig and Mincemeat Christmas Bundt Cake

Fig Mincemeat Christmas Bundt Cake

Bundt, Christmas, We Should Cocoa | 25th December 2014 | By

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

Fig and Mincemeat Christmas Bundt Cake

Luckily, this fig and mincemeat Christmas bundt cake is very easy to make. It can be prepared 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.

Fig Mincemeat Buns

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.

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

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Fig and Mincemeat Christmas Bundt Cake. PIN IT.

Fig and Mincemeat Christmas Bundt Cake.

Fig and Mincemeat Christmas Bundt Cake – The Recipe

Fig Mincemeat Christmas Cake
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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.
Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, Christmas, figs, mincemeat
Servings: 12 slices
Author: Choclette


  • 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
  • 1/4 tsp bicarbonate of soda
  • 4 large eggs
  • 1 organic orange - zest & juice
  • 150 g dried figs - chopped
  • 3 tbsp Amaretto
  • 8 heaped tbsp chocolate mincemeat
  • 50 g 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.


We Should Cocoa LogoI’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 only a little icing is needed. This linky is hosted by Camilla of Fab Food 4 All and Helen of Fuss Free Flavours.


  1. Mummy3+1dog

    25th December 2014 at 9:24 pm

    that looks so nice, your so talented x

  2. Laura Side Street

    26th December 2014 at 12:14 am

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

    Laura x

    • Choclette Blogger

      28th December 2014 at 5:29 pm

      It turned out to be a most excellent cake Laura. Thank you.

  3. Jean

    26th December 2014 at 9:08 am

    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!

    • Choclette Blogger

      28th December 2014 at 5:29 pm

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

  4. Suelle

    26th December 2014 at 9:34 am

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

    • Choclette Blogger

      28th December 2014 at 5:31 pm

      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.

  5. beautyqueenuk

    26th December 2014 at 9:53 am

    Wow what an amazing looking cake, you must have been so chuffed with that x

  6. Alida

    26th December 2014 at 7:12 pm

    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!

    • Choclette Blogger

      28th December 2014 at 5:32 pm

      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.

  7. Jibber JabberUK

    27th December 2014 at 12:43 am

    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.

    • Choclette Blogger

      28th December 2014 at 5:33 pm

      Yes me too Ness. It’s a fabulous cake, so hopefully the muffins turned out well too.

  8. Johanna GGG

    27th December 2014 at 3:41 am

    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.

    • Choclette Blogger

      28th December 2014 at 5:34 pm

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

  9. Janine

    27th December 2014 at 8:58 am

    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!

    • Choclette Blogger

      28th December 2014 at 5:36 pm

      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.

  10. Fiona @ London-Unattached

    28th December 2014 at 7:43 pm

    Gosh, looks amazing! And a boozy cake is right up my street!

  11. Heidi Roberts

    28th December 2014 at 9:32 pm

    That fig and mincemeat bundt cake sounds so amazing – need to try it!

    • Choclette Blogger

      30th December 2014 at 7:44 pm

      Thanks Heidi. I think this has become my forever future Christmas cake 🙂

  12. Bintu Hardy

    29th December 2014 at 9:55 am

    I still don’t have a Bundt cake tin. Can you believe that?

    • Choclette Blogger

      30th December 2014 at 7:44 pm

      I only got mine about a year ago Bintu – it’s a silicone one so makes it dead easy.

  13. Kate Glutenfreealchemist

    29th December 2014 at 1:27 pm

    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

    • Choclette Blogger

      30th December 2014 at 7:46 pm

      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!


    31st December 2014 at 9:47 am

    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?

  15. Elizabeth

    2nd January 2015 at 12:00 pm

    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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