Wednesday, 18 December 2013

Mincemeat Cake

This is a very easy Mary Berry recipe and is lovely as a Christmas cake 
which you can make at the last min - and it keeps very well.

Oven: 160deg.C fan oven / 140 deg.C/Gas 3 - preheated
150g (5ozs.) soft butter
150g light muscovado sugar
2 large eggs
225g (8ozs.) self-raising flour
225g mincemeat
100g (approx. 4ozs.) currants (or sultanas)
100g sultanas (or raisins)
50g blanched or split almonds - if wanted

2 x 450g (1lb.) loaf tins or one large cake tin - greased and floured.

1.  Place all the ingredients, except for the blanched almonds, into a large bowl and beat well until thoroughly blended.
If the mixture is a little thick/heavy, beat in  some warm/hot previously boiled water - just enough to lighten the mixture a little.  This might not be necessary.

2. Turn into the prepared tin, place the almonds in a pattern on top - if using -  and bake for approx. 1.1/4 hrs.  Test with a skewer in the center to see whether cooked through.  If the skewer comes out clean, it's done.

3. Allow to cool in the tin for a few mins, then turn out on to a wire rack and cool completely.
Sift with icing sugar before cutting and serving.

You can either freeze these cakes - well wrapped - or keep in an airtight container for a good week. 

I also make my own mincemeat - easy and smells delicious! (no suet).  Click for recipe.

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