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.
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 – The Recipe
Fig and Mincemeat Christmas Bundt
- 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.
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 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.