Mincemeat Traycake with Brandy Buttercream

Christmas Leftovers never tasted so good.

Christmas is well and truly over. Decorations are down, spindly Christmas trees are waiting by the side of the road to be taken away and recycled, the kids are back at school, adults are back at work, and January hibernation is about to begin.

I always say that Christmas leftovers are the 2^nd best meal of the season. Personally, I love a good bubble and squeak, the day after a big Christmas dinner. And in that same vein I’m advocating for leftover Christmas desserts to be used and made into something equally delicious.

During the festive season it’s all about mince pies and spices. After Christmas that half used jar of mincemeat sits in the fridge, slowly fermenting until someone eventually throws it away.

The jar I had left had a best before date of October 2025. Now technically that’s just a best before date, and chances are it’ll be fine for next Christmas. However, is that likely to happen? I know that I’ll have a purge of the fridge in the next 12 months and that jar may be binned.

So, before that happens, let’s use that mincemeat and make it into something ridiculously delicious, to enjoy during January hibernation.

There are notes on ingredients and technique after the recipe.

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Coming up on Recipes from The Cake Shed

Giant Cookie, Malted Milk Cake, and Carrot Cake

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