Preheat oven to 150 C / Gas 2. Grease and flour two 20cm round cake tins.
Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition.
Dissolve bicarb in buttermilk, stirring well. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in mincemeat. Spoon cake mixture evenly into prepared tins.
Bake for 45 to 50 minutes, or until a wooden skewer inserted in centre comes out clean. Cool cake in tin for 10 minutes. Remove layers from pans, and cool completely. Fill and ice the cake with 1 recipe Caramel Cream Icing.
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Wow... so good! I honestly thought as I was making it and when I pulled the cake out of the oven that it wasn't going to be good, but I was wrong. Once it cools down and combined with the frosting, its a perfect fall cake. Doubling the spices is a must! Except the orange peel, which can be overwhelming. Also, make sure to not burn the caramel. I did two batches and there was a big difference between them, I cooked the first one a few minutes too long. Will definitely make again! I learned that recipe at http://www.gourmandia.com and http://www.gourmetrecipe.com. Try visiting those sites...they have lots of exciting and tasty recipes for you to choose from. Enjoy! - 18 Feb 2012