Step 1

Add the tradtional mincemeat, brandy and treacle into a jam pan or large saucepan and bring to a boil and simmer for 8-10 minutes until reduced by about two thirds, then leave to cool for 30 minutes.For an even richer Christmas mincemeat cake (in the video version), add the optional butter, sugar and citruses, too.If using my homemade Slow Cooker mincemeat: (which already has brandy in it), you can skip boiling with brandy and mix it with the cake ingredients until combined in a large mixing bowl.

Step 2

While waiting, preheat the oven on gas mark 2 or 130c fan and line your cake tin.  Please make sure you grease and line your cake tin by following my video tutorial here to ensure you don't burn your hard efforts.Important Tip: don't skip greasing to prevent the brandy from leaking out when feeding while the mincemeat cake is cooling - it's not always foolproof though!

Step 3

Then stir in the whisked eggs until combined, followed with everything else (except the brandy for feeding) until well combined and there are no traces of flour left.

Step 4

Transfer the mix into your lined cake tin and bake for 45 minutes.

Step 5

Then lower the heat to gas mark 1 or 120c fan and continue to cook for another 1 hr to 1 hours 30 until it is firm to touch and an inserted skewer comes out clean.

Step 6

Remove from the oven and prick in several places and pour over the 60ml of brandy and leave to completely cool and soak it up while in the tin.Tip: I recommend placing a baking tray underneath to capture any leaking brandy if using a loose bottom tin.

Step 7

Then remove all the baking paper and double wrap in clingfilm and tin foil and store in a cake tin or other air tight container and leave to mature.

Step 8

Optional: if you want, you can repeat feeding it brandy every two weeks leading upto Chrstmas.