Did the cake last week, and I've just found a supply of last year's mincemeat! I don't really like the bought stuff, it always seems to me to have far too much fat, far too much sugar, far too little spice and far far
too little brandy
but year old home made? Should be fabulous. (Which is not to say that there's anything wrong with the bought stuff - just that I don't like it. In an emergency I've been known to buy a jar of a decent brand and stir in some more spices and a wallop of alcohol, and just carry on.)
By the way, last year one of the celebrity chefs, can't remember which one, recommended keeping a jar of Mixed Christmas Spice Mix by the cooker: a clean jam jar and then tip in as much as you like of allspice, cinnamon, ground cloves, ground nutmeg, mace, cardamom, black pepper, ginger, ground coriander, whichever spices you like in whatever proportion you like, and then using it to pep up whatever you were cooking. The suggestions were for a little bit in gravy, lots in mince pies, either added to the mincemeat or mixed into the pastry, stirred into cream and heated to make sauce either sweet or savoury, added to hot milk or hot chocolate, used to mull wine or cider... I tried it, and it's on my list to do again this year.