Source: Mincemeat Loaf Cakes
Mincemeat Loaf Cake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 12 people
Ingredients
- 150 g butter soft
- 150 g light muscovado sugar
- 2 eggs large
- 225 g self-raising flour
- 225 g mincemeat
- 100 g currants
- 100 g sultanas
- 50 g walnuts or pecans
- 2 tbsp demerara sugar
Instructions
-
Preheat the oven to 160C/fan 140C/gas 3. Grease two 450g loaf tins (top measurement 17cm x 11cm) and line with baking parchment.
-
Mix the muscovado sugar with the butter and the eggs in a mixer until light and fluffy and the fold in the flour, mincemeat, currants and sultanas.
-
Split the mixture between the prepared loaf tins and arrange the nuts on top and then sprinkle with the demerara sugar.
-
Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
-
Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
Shinigami · 2nd December 2019 at 8:00 pm
Good, takes a lot longer to cook as one big loaf though.