With this cake I surprised myself by finishing off my mincemeat before the end of January; it's not unusual for me to be baking with the remnants from a jar at Easter. I've used this recipe before, adding my own touches to the ingredients, as you can see here.
I cooked the cake in a smaller tin - 20cm in diameter - as I prefer a deeper cake, but this didn't affect the cooking time, it was still done in 75 minutes.
It looks, in the photo as if the fruit sank, but that's just the randomness of that particular slice - it was much more evenly distributed in reality! Adding the orange definitely perked up the cake - the usual spiciness and tartness of mincemeat is muted when it's spread though cake batter, giving a much more gentle flavour.