Back to White Cake with Mincemeat Filling and Glaceed Fruit All Reviews for White Cake with Mincemeat Filling and Glaceed Fruit - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery White Cake with Mincemeat Filling and Glaceed Fruit Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake

Ingredients For the Cakes 3 cups sifted cake flour (not self-rising), plus more for pans 2 teaspoons baking powder 1 1/4 teaspoons salt 8 ounces (2 sticks) unsalted butter, softened, plus more for pans 1 3/4 cups granulated sugar 1 vanilla bean, split and scraped, pod reserved for another use 1 cup whole milk 8 large egg whites For the Brandy Simple Syrup 1 cup granulated sugar 1 cup water 1 tablespoon brandy For the Mincemeat 1 1/2 cups water 2 medium baking apples, such as Rome or Cortland, peeled and cut into 1/4-inch dice 3 ounces dried apricots, preferably California, cut into 1/4-inch dice (1/3 cup) 3 ounces dried figs, preferably Calimyrna, cut into 1/4-inch dice (1/3 cup) 3 ounces golden raisins (3/4 cup) 3 1/2 ounces Medjool dates, pitted and cut into 1/4-inch dice (about 1/3 cup) 3 1/2 ounces dried currants (3/4 cup) 1 1/2 ounces candied lemon peel, cut into 1/4-inch dice (5 tablespoons) 3/4 ounce candied orange peel, cut into 1/4-inch dice (1/4 cup) 3/4 teaspoon finely grated lemon zest 4 teaspoons fresh lemon juice (from 1 lemon) 3/4 teaspoon finely grated orange zest 4 teaspoons fresh orange juice (from 1 orange) 1/3 cup packed light-brown sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of ground cardamom 1/4 cup Cognac To Assemble 3 1/2 cups heavy cream Glaceed fruit, such as Glaceed Figs, or apricots and clementines, for decorating

Cook’s Notes Syrup can be refrigerated for up to 1 week.

Gallery White Cake with Mincemeat Filling and Glaceed Fruit

Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake

White Cake with Mincemeat Filling and Glaceed Fruit

White Cake with Mincemeat Filling and Glaceed Fruit

White Cake with Mincemeat Filling and Glaceed Fruit

Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake

Recipe Summary

Servings: 12 Yield: Makes one 8-inch layer cake

Servings: 12

Yield: Makes one 8-inch layer cake

12

Makes one 8-inch layer cake

Ingredients

Ingredients

  • 3 cups sifted cake flour (not self-rising), plus more for pans 2 teaspoons baking powder 1 1/4 teaspoons salt 8 ounces (2 sticks) unsalted butter, softened, plus more for pans 1 3/4 cups granulated sugar 1 vanilla bean, split and scraped, pod reserved for another use 1 cup whole milk 8 large egg whites

  • 1 cup granulated sugar 1 cup water 1 tablespoon brandy

  • 1 1/2 cups water 2 medium baking apples, such as Rome or Cortland, peeled and cut into 1/4-inch dice 3 ounces dried apricots, preferably California, cut into 1/4-inch dice (1/3 cup) 3 ounces dried figs, preferably Calimyrna, cut into 1/4-inch dice (1/3 cup) 3 ounces golden raisins (3/4 cup) 3 1/2 ounces Medjool dates, pitted and cut into 1/4-inch dice (about 1/3 cup) 3 1/2 ounces dried currants (3/4 cup) 1 1/2 ounces candied lemon peel, cut into 1/4-inch dice (5 tablespoons) 3/4 ounce candied orange peel, cut into 1/4-inch dice (1/4 cup) 3/4 teaspoon finely grated lemon zest 4 teaspoons fresh lemon juice (from 1 lemon) 3/4 teaspoon finely grated orange zest 4 teaspoons fresh orange juice (from 1 orange) 1/3 cup packed light-brown sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of ground cardamom 1/4 cup Cognac

  • 3 1/2 cups heavy cream Glaceed fruit, such as Glaceed Figs, or apricots and clementines, for decorating

Directions

Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.

Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.

With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)

Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.

Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.

Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.

Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.

To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).

Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.

Cook’s Notes Syrup can be refrigerated for up to 1 week.

Cook’s Notes

Syrup can be refrigerated for up to 1 week.

Reviews (3)

 Add Rating & Review     23 Ratings   5 star values:        5    4 star values:        3    3 star values:        5    2 star values:        9    1 star values:        1

Reviews (3)

Add Rating & Review     23 Ratings   5 star values:        5    4 star values:        3    3 star values:        5    2 star values:        9    1 star values:        1

Add Rating & Review

23 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 9 1 star values: 1

23 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 9 1 star values: 1

23 Ratings 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 9 1 star values: 1

  • 5 star values: 5 4 star values: 3 3 star values: 5 2 star values: 9 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       11/14/2013   I have made this cake for Christmas and it's fantastic, especially if you make the glaceed fruits. Apricots are not in season, do I make glaceed figs, clementines, kumquats, grapes, chestnuts and red currants. The recipe is very accurate but allow a day to make this cake because all the steps take time.  

Martha Stewart Member     Rating: 5 stars       01/05/2013   I made this recipe for New Year's Eve and loved it! Everything is from scratch from the vanilla bean to the homemade mincemeat. It tasted great and looked very pretty. It is a great winter-time cake. I highly recommend this recipe.  

Martha Stewart Member     Rating: Unrated       01/04/2012   The recipe says "8 oz butter (2 sticks)" - but 8 oz is one stick. Has anyone made this cake? Is it one stick of butter or two?

    Martha Stewart Member

    Rating: 5 stars 11/14/2013

I have made this cake for Christmas and it’s fantastic, especially if you make the glaceed fruits. Apricots are not in season, do I make glaceed figs, clementines, kumquats, grapes, chestnuts and red currants. The recipe is very accurate but allow a day to make this cake because all the steps take time.

Rating: 5 stars

Rating: 5 stars 01/05/2013

I made this recipe for New Year’s Eve and loved it! Everything is from scratch from the vanilla bean to the homemade mincemeat. It tasted great and looked very pretty. It is a great winter-time cake. I highly recommend this recipe.

Rating: Unrated 01/04/2012

The recipe says “8 oz butter (2 sticks)” - but 8 oz is one stick. Has anyone made this cake? Is it one stick of butter or two?

Rating: Unrated

All Reviews for White Cake with Mincemeat Filling and Glaceed Fruit

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Cake with Mincemeat Filling and Glaceed Fruit

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest