These will keep well in an air-tight container.
225g self-raising flour
2tsp mixed spice
175g butter, at room temperature
175g soft light brown sugar
3 large eggs
For the frosting
110g butter, at room temperature
500g icing sugar, sifted
1 tbsp brandy or rum flavouring
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line two 12 hole cake tins with paper cases.
Sift the flour and mixed spice together in a bowl.
In a separate bowl, cream the butter and sugar together for 3–5 minutes until light and creamy. Add the eggs one at a time, mixing all the time. The mixture might look split at this stage, but don’t worry, that’s normal.
Fold in a third of the flour and beat well. Add half of the milk and beat well. Fold in another third of the flour and beat well. Add the remaining milk and finally the last third of the flour mixture, beating well between each addition.
Place a heaped teaspoon of the cake mix into each paper case. Put a teaspoon of mincemeat over the mixture and cover with another spoonful of the cake mix. Bake for 20–25 minutes until golden brown and springy to the touch. Transfer to a wire rack to cool.
Spoon the mincemeat into a small saucepan and bring slowly to the boil. Reduce the heat and simmer over a low heat for 3-4 minutes until the suet is cooked out. Remove from the heat and leave to cool.
Beat the butter, flavouring and icing sugar until smooth and creamy.
Add the cooled mincemeat and stir in well.
The frosting can then be spread on to the cakes or as I did, use a star nozzle to pipe it on