Thursday, 18 December 2014

Winning ways with Mincemeat Cake

This is a great recipe for a lighter fruit cake at Christmas which I’ve based on one of Grandma’s Family Fruit cake recipes. You can make it in a 8 inch/20 cms round tin.  I’ve given the quantities below to make a loaf cake in 1kg/2lb loaf tin too. 
 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! 

2 comments: