MINCEMEAT CAKE

Mincemeat is a British speciality/peculiarity!! Eaten during the run up to Christmas and over the festive period. For all my “likers” who do not live on this island - there is no meat in mincemeat but lots of dried fruits in a sweet, syrupy, spicy mix and we usually eat it in tarts or pies. It is sold in jars, like jam, or you can make it from scratch then preserve it. See photo on my blog. But there are so many good high quality versions out there - I often buy it. I am using Lidl’s De Luxe Brandy and Ginger Mincemeat.  Very good value at £1.29.

Mincemeat is also fantastic in a cake! This simple cake is literally…. a piece of cake. Within ten minutes it’s in the oven and is also a good keeper.

Lightly oil and line the base of a 8” tin. A spring form one is handy. Preheat your fan oven to 140 C

9 oz Self Raising Flour

5 oz softened butter

5 oz light soft brown sugar 

2 oz raisins

2 oz chopped glace cherries

1 jar mincemeat [the speciality ones are very good - all are around 400grms]

zest of a lemon [balances the intense sweetness]

½ teaspoon vanilla bean paste

2 eggs

Tiny splash of brandy 

Cream your fat and sugar, then add the eggs with a little flour, then all the rest of the ingredients. Mix well. Tip into your prepared tin and bake for about 1½ hours, but check after an 1¼ and cover the top with a small piece of foil if browning too much. You know the routine to check if it is ready! I like to turn the oven down to about 130 after an hour, then it might take a little longer.

Leave the cake in the tin for 10 minutes or so, then cool on a rack. Just yummy. I have left it undecorated for the photo, but it cries out for some icing or topping! I will be giving you another mincemeat recipe soon!!