Stir up Sunday Shopping List: Victoria Christmas Cake and Mincemeat

Stir up Sunday is November 20th. This is the day whereby you prepare your Christmas cake and Christmas mincemeat so it can age beautifully over the weeks before Christmas so it tastes incredible on Christmas Day. It also allows you to add alcohol such as rum or brandy to the cake every week to let it soak in slowly. This year I’ve chosen to use a bottle I already had of Black forest Gâteaux flavoured rum.

In preparation I’ve included my ingredient lists so you can shop in advance.

Victorian Christmas Cake

Ingredients

Cake

175g raisins

350g glace cherries

500g currants

350g sultanas

150ml sherry or brandy or rum

2 oranges juiced and zested

250g butter softened

250g brown sugar

4 eggs beaten

1 tbsp black treacle

75g blanched almonds

75g self raising flour sifted

175 plain flour sifted

Decoration

Marzipan pack

Apricot jam or any if you are stuck

Icing pack

Any decorations you like

Christmas Mincemeat

I tend to make my mincemeat at the same time as I do my Christmas cake as the ingredients are broadly the same and you can avoid wasting items. You can add whatever else you really like such as cherries or different fruits or spices to make it really personal. Let people know if you’ve add the alcohol if you are giving them away.

Ingredients:

175g currants

175g raisins

175g sultanas

175g dried cranberries

100g mixed peel

1 small apple diced and cored

125 butter or suet

50g blanched or flaked almonds

225g brown sugar

½ tbs cinnamon

1 tbsp mixed spice

Zest and juice of 1 lemon

200 ml of brandy, rum, sherry or orange juice

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