Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9-inch springform pan.
- In a small bowl, combine the Mincemeat Filling ingredients and let macerate for at least 1 hour, or overnight.
- In a medium bowl, whisk together the Pastry Flour, Baking Powder, Cinnamon, Nutmeg, and Cloves.
- In a separate large bowl, cream together the browned Butter and Sugar until light and fluffy.
- Beat in the Egg Yolks one at a time, then stir in the Heavy Cream.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Mincemeat Filling and Candied Citrus Peel.
- Pour the batter into the prepared springform pan and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes before releasing the sides and inverting onto a wire rack to cool completely.
- To make the Brown Butter Glaze, whisk together the browned Butter, Powdered Sugar, and Port Wine until smooth. Drizzle over the cooled cake.
