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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.

Source: Martha Stewart Living, December 2008
Servings Yield


For the Cakes

For the Brandy Simple Syrup

For the Mincemeat

To Assemble


Cook's Notes

Syrup can be refrigerated for up to 1 week.

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How would you rate this recipe?
  • MS11783526
    14 NOV, 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.
  • megant620
    5 JAN, 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.
  • MS12203973
    4 JAN, 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?

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