Monday, 21 December 2009

Mincemeat cake

Sarah took part in a Christmas recipe meme and kindly thought of me :-) Hers is here (and is quite unusual!) Here are the rules of the game:
  1. Link to the person who ‘tagged’ you.
  2. Post the rules on your blog.
  3. Post your favourite Christmas recipe – something traditionally festive or something that has become a tradition in your house.
  4. Tag four people at the end of your post.
  5. Let each person know they have been tagged by commenting on their blog.
  6. Let the tagger know the entry is posted on your blog.
  7. Post your own Christmas recipe within a week of being tagged to keep this on the move.
Well, I'm not sure that I have a single favourite Christmas recipe, but there are several things that I make every year and I'm going to tell you about one of them.

I'm not a fan of traditional fruitcake. I've always found it too rich and heavy and slightly bitter. Also, I can't eat marzipan because of my nut allergy (*sob!* I miss marzipan!) That pretty much counts out Christmas cake then.... Luckily, a few years ago I came across a recipe for mincemeat cake which is lighter than traditional fruitcake and which doesn't include nuts (though I guess you could cover it with marzipan and icing if you want!)

I haven't made this year's cake yet. (Though I plan to do so today, heavy cold permitting!) This pic was taken last year, of 2008's cake. I've learnt a bit about photography since then. This year's pic will be better. I hope.

Mincemeat Cake

Makes: 8 slices
Takes: 10 minutes + 50 minutes baking time


200g plain flour
120g caster sugar
120g light muscovado sugar
140ml sunflower or vegetable oil
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 egg
200ml full cream milk
4 lightly heaped tbsp mincemeat (about 230g)

  • Preheat the oven to 170oC/Gas Mark 3 and line the base of a round, deep, 20cm cake tin with non-stick baking parchment.
  • Sift the flour into a mixing bowl and add the sugars then pour in the oil.
  • In a second, smaller bowl, mix the sifted baking powder and bicarbonate of soda with the beaten egg and the milk.
  • Tip the milk mixture into the flour mixture and stir gently till there are no more streaks of flour.
  • Gently fold in the mincemeat.
  • Pour into the cake tin and bake for about 50 minutes, until a skewer comes out clean.
  • Cool in the tin for 15 minutes then turn out onto a wire rack.
Freezes well - great as it is, or with cream, mmmm!!

And now I'm going to 'tag': Amy, Sharyn, Deb and Sian - can't wait to try their recipes :-)


JO SOWERBY said...

umm, looks yummy. i made mincepies and chocolate banana cake yesterday.
Jo xxx

Amy said...

What a great alternative - I do like fruit cake but not marzipan at all. Cake is just not eaten quite so much at this time of the year in our family - it's there, in the background, but not overly indulged in .... we are all back to front down here!

Sian said...

This sounds delicious! I love any kind of fruit cake ..not so keen on sponge. I'm glad you told me about the nut allergy.

sharyncarlson said...

How fun! Your cake sounds yummy - I'm normally not a fan of cakes that are very rich and heavy either. I'll definitely be putting a festive recipe up soon :)

debs14 said...

I have put a recipe on my blog, but it's pretty lighthearted (although sounds like fun!)
I'll do it properly later on - I promise!

Kerry said...

Sounds lovely. Just the thing for christmas tea as it isn't as heavy as traditional christmas cake.

Thanks for sharing.

scrappyjacky said...

Fraid I just love traditional xmas cake....though as I'm the only one who does in our has to be a small one.....cause I could quite easily scoff a large one by myself over a couple of weeks.
This recipe does sound interesting though.