Mincemeat Loaf Cake

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I love this simple recipe from the lovely Mary Berry. It really couldn’t be easier to make, a quick mix of ingredients and it’s ready for the oven! It’s a very handy recipe to have up your sleeve because it makes two loaf cakes. You could either freeze one or give one to a friend (or in my case, Mum!) One of these cakes would also make a lovely addition to a Christmas gift hamper 🙂

Mincemeat Loaf Cake
Grease and line two 1lb loaf tins (or use cake release spray)

150g soft butter
225g mincemeat
150g soft light brown sugar
225g self raising flour
2 eggs
100g currants
100g sultanas
50g blanched almonds

Preheat oven to 160C.

Simply mix all the ingredients except for the blanched almonds together until they are well incorporated. Spoon the mixture into your loaf tins. Stud with the blanched almonds. Bake for 1 hour or until well risen and golden and a skewer inserted in the middle comes out clean.

The cakes will keep for up to one week, but to be honest I can’t see them lasting longer than a couple of days…not in my house anyway!

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8 thoughts on “Mincemeat Loaf Cake

  1. Ooo is this like an instant fruit cake Nic? I love the idea of using mincemeat in a loaf cake batter. Christmas cake for lazy people (or impatient ones who want to eat them now 😉 )

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      1. The one I make is from HTBADG – it has bramley apples and cider. Love it! I also made the cranberry one but I add more sugar than the recipe states – it was a little tart for my taste. I’m sure I added a slug of cherry brandy as well 😉 I bought cranberries the other day – couldn’t contemplate Christmas without them 🙂

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      2. So exciting! 😀 I remember a few people said the same thing on a cooking forum (Nigella.com?) thatt the recipe needs a little more sugar. But apparently it depends on the tartness of your cranberries. I’m actually tempted to make a batch of this tonight, it looks so beautiful in jars 😀

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