The obvious cake for December is Christmas cake. But not everyone likes it, in fact it's the one cake I find quite easy to resist. Charlie and George are big Christmas cake fans while Tom and Katie prefer a Bûche de Noël, but I find that has too much icing -at least it does the way I make it, all those cracks as the cake is rolled to cover up!
This cake is a nice festive alternative. It's easy to make and can be done at the last minute. It is a simple almondy sponge topped with mincemeat and crumble. I used the recipe for Crumbleberry cake in this post with a couple of alterations.
I used about one and half 1lb jars of mincemeat instead of berries.*
I added the zest of a large orange to the cake batter.
I added about 1 oz of ground almonds to the crumble mixture.
If you don't like mincemeat this would work very well with cranberries- fresh or frozen. Keep the orange zest as that will work well with cranberries otherwise follow the crumbleberry recipe.
Because of the moisture in my mincemeat the cake took a long time to bake -about one and half hours. I lowered the temperature to 170°c (150°c fan oven) and covered the cake with foil for the last 20 minutes.