Grandma’s recipe for homemade Mincemeat
Mincemeat
Cake
For 8 inch/20 cms round tin
4 oz/110g butter
4oz/110g soft brown sugar
2 eggs (beaten)
10oz/275g mincemeat (you can
add 2 oz/50g more dried fruits e.g. cranberries or apricots)
8oz/225g self raising flour (or a mixture of self raising and whole wheat flour to give a denser
texture)
4-5 tbsps milk
To decorate : blanched almonds,
brazil nuts or walnuts as you prefer
Apricot jam to glaze
For 1 x 2lb/1kg loaf tin use
6 oz/150g butter
6oz/150g soft brown sugar
3 eggs (beaten)
12oz/340g mincemeat (you can
add 3 oz/75g more dried fruits e.g. cranberries or apricots)
10oz/275g self raising flour
(or a mixture of self raising and whole wheat flour)
5-6 tbsps milk
To decorate : blanched almonds,
brazil nuts or walnuts as you prefer
Apricot jam to glaze
Preheat the oven to
160C/325F/Mark 3. Grease and line the cake tin with baking paper. Cream the
butter and sugar. Add the eggs gradually and then stir in the mincemeat and
flour. Add enough milk to give a moist mixture. Decorate the top with nuts. Bake
in the oven for about 1 to 1 ½ hours. Allow to cool slightly for 15 minutes
then brush the top with the apricot glaze.
This
cake keeps well for 7 to 10 days in an airtight tin. It’s always a winner!
