White Cake with Mincemeat Filling and Glaceed Fruit
The cake layers are brushed with brandy syrup and filled with mincemeat, a spiced and spiked mixture of dried fruits traditionally served in holiday pies.
- Servings: 12
- Yield: Makes one 8-inch layer cake
Source: Martha Stewart Living, December 2008
For the Brandy Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon brandy
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 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
- 3 1/2 cups heavy cream
- Glaceed fruit, such as Glaceed Figs, or apricots and clementines, for decorating
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. (Syrup can be refrigerated for up to 1 week.)
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.