Source: Mincemeat Loaf Cakes
Mincemeat Loaf Cake
Servings 12 people
Ingredients
- 150 g butter soft
- 150 g light muscovado sugar
- 2 eggs large, beaten
- 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.
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