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Ingredients

Makes one 8-inch layer cake; serves 12 as part of a buffet

• FOR THE CAKES
• 3 cups sifted cake flour (not self-rising), plus more for pans
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 8 ounces (2 sticks) unsalted butter, softened, plus more for pans
• 1 3/4 cups granulated sugar
• 1 vanilla bean, split and scraped, pod reserved for another use
• 1 cup whole milk
• 8 large egg whites
• FOR THE BRANDY SIMPLE SYRUP
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon brandy
• FOR THE MINCEMEAT
• 1 1/2 cups water
• 2 medium baking apples, such as Rome or Cortland, peeled and cut into 1/4-inch dice
• 3 ounces dried apricots, preferably California, cut into 1/4-inch dice (1/3 cup)
• 3 ounces dried figs, preferably Calimyrna, cut into 1/4-inch dice (1/3 cup)
• 3 ounces golden raisins (3/4 cup)
• 3 1/2 ounces Medjool dates, pitted and cut into 1/4-inch dice (about 1/3 cup)
• 3 1/2 ounces dried currants (3/4 cup)
• 1 1/2 ounces candied lemon peel, cut into 1/4-inch dice (5 tablespoons)
• 3/4 ounce candied orange peel, cut into 1/4-inch dice (1/4 cup)
• 3/4 teaspoon finely grated lemon zest
• 4 teaspoons fresh lemon juice (from 1 lemon)
• 3/4 teaspoon finely grated orange zest
• 4 teaspoons fresh orange juice (from 1 orange)
• 1/3 cup packed light-brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of ground cardamom
• 1/4 cup Cognac
• TO ASSEMBLE
• 3 1/2 cups heavy cream
• Glaceed fruit, such as Glaceed Figs, or apricots and clementines, for decorating

Description

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.

Martha Stewart