Tuesday, 25 December 2012

Mincemeat Cake

This cake is easy to make if you are the buzzzy mummy who doesn't have much time to make the traditional Christmas cakes. Make it a couple of days before Christmas. This cake is so moist and light, it doesn't even need icing!!!!

  • 175g castor sugar
  • 175g unsalted butter, softened
  • 3 eggs, beaten
  • 300g self raising flour, sifted
  • 2x 411g jars mincemeat
  • handful of chopped glace cherries (optional)
  • 1 tbsp brandy or sherry (optional)
  • 1 tbsp caster sugar, plus extra to decorate

Preheat oven to 160C/140C for fan oven. Grease and double line the base and sides of a 20cm cake tin with greaseproof paper. Also wrap a double layer of greaseproof paper around the outside of the tin and tie with a string.

Cream together the sugar and butter until light and fluffy. Beat in the beaten eggs. Fold in half of the sifted self raising flour then fold in the mincemeat and cherries, if using.

Fold in the rest of the flour, and add in the brandy or sherry, if using. Spoon the mixture into the cake tin and sprinkle with castor sugar.

Bake for 1 hour, then cover the top of the cake with baking paper and return to the oven for another 1 hour, until cooked and golden. Leave in the tin for 30 minutes, then remove and place on a wire rack. When completely cool, sprinkle with a little extra sugar. 

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