Chocolate Baking Dessert

Christmas fruit mince lamington cake

Name: Christmas fruit mince lamington cake recipe
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 12
Ingredients: 250g double cream; 300ml thickened cream; 2 tsp vanilla bean paste; 80.00 ml brandy; 125g coconut flakes; 500.00 ml mixed dried fruit; 1 large apple, thinly grated; 125g brown sugar; 1 tsp ground cinnamon; 1 tsp ground allspice; 1/2 tsp freshly grated nutmeg; Finely grated zest and juice of 1 orange; 1 1/2 tsp vanilla bean paste; 6 large eggs, at room temperature; 150g caster sugar; 150g plain flour; 1 tsp freshly grated nutmeg; 90g unsalted butter, melted; 150g dark (70%) chocolate, chopped; 30g dark cocoa powder, sifted; 90g icing sugar; 150g unsalted butter, chopped

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40m

Christmas fruit mince lamington cake — Alan Jensen

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by Lucy Nunes

Delicious Team

Nov 20, 2025

We’ve given the Australian iconic dessert a Christmas twist. This show-stopper cake is much easier to make than it looks, and you can assemble it up to 2 days in advance for stress-free entertaining.

You’ll need 2 x 19cm square cake pans for this recipe.

Credit: Alan Jensen

250g double cream
300ml thickened cream
2 tsp vanilla bean paste
2 tbs brandy
2 1/2 cups (125g) coconut flakes

Easy fruit mince (makes 2 1/3 cups)

2 cups mixed dried fruit (we used sultanas, raisins, currants, dates and cranberries)
1 large apple, thinly grated
1/2 cup (125g) firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp freshly grated nutmeg
Finely grated zest and juice of 1 orange
2 tbs brandy
1 1/2 tsp vanilla bean paste

Sponge

6 large eggs, at room temperature
2/3 cup (150g) caster sugar
1 cup (150g) plain flour
1 tsp freshly grated nutmeg
90g unsalted butter, melted

Topping

150g dark (70%) chocolate, chopped
30g dark cocoa powder, sifted
3/4 cup (90g) pure icing sugar, sifted
150g unsalted butter, chopped

Method

1.

For the fruit mince, place all ingredients in a medium saucepan and stir until well combined. Bring to a simmer over low heat and simmer for 8-10 minutes, stirring occasionally, until thickened and soft. Set aside to cool.
2.

Meanwhile, bake the sponge. Preheat oven to 190°C/170°C fan-forced. Grease 2 x 19cm square cake pans and line base and sides with baking paper.
3.

In a stand mixer fitted with the whisk attachment, whisk eggs and sugar on high for 4 minutes, or until light and tripled in volume. Sift the flour and nutmeg over the egg mixture, then gently fold through, followed by the butter. Divide between prepared pans and level surface with a spatula. Bake for 24 minutes, or until a skewer inserted in centre comes out clean. Place pans on a wire rack and allow to cool completely.
4.

Add double cream, thickened cream and 2 tsp vanilla to the clean bowl of a stand mixer fitted with the whisk attachment and whisk to stiff peaks.
5.

Place the cooled fruit mince in a food processor and pulse a few times until roughly chopped.
6.

Transfer sponges to a chopping board and, using a large serrated knife, trim edges to make sure sponges are exactly the same size and edges are square. Brush one sponge with half the brandy, then top with the fruit mince, going right to the edge. Next, spread over the cream mixture. Brush one side of the remaining sponge with the remaining brandy and arrange, brandy-brushed-side down, over the cream. Refrigerate for at least 20 minutes while you make the topping.
7.

To make the topping, place chocolate, cocoa, icing sugar and butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until melted and smooth and the sugar and cocoa are dissolved. Set aside for 15 minutes to cool and thicken.
8.

Place chilled cake on a wire rack placed over a baking tray to catch any drips, and spread chocolate mixture over top and sides of the cake. Press in the coconut flakes while the chocolate mixture is still soft. Refrigerate for 15 minutes, or until set.
9.

Transfer cake to a serving platter (see recipe notes) Cut into squares to serve.

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Recipe Notes

You can make the fruit mince up to 2 weeks in advance. Store in an airtight container in the fridge. You can assemble the cake up to 2 days in advance. Once the chocolate is set, cover with plastic wrap and store in the fridge. Bring to room temperature to serve, or the sponge will feel dry.