Recipes

Mincemeat Cake

Serves 12

Ingredients:

For the Mincemeat:

1lb (450g) cooking apples - peeled, cored and finely chopped
4 fl oz (120ml) Oleifera rapeseed oil
12oz (350g) raisins
8oz (225g) sultanas
8oz (225g) currants
8oz (225g) whole mixed peel, finely chopped
12oz (350g) soft dark brown sugar
Grated  rind and juice of 2 oranges
Grated rind and juice of 2 lemons
2oz (50g) whole almonds, cut into slivers
4tsps mixed spice
1/2 tsp powdered cinnamon
1/2 nutmeg, grated
6 tbsp brandy
Ground almonds (as desired)

For the cake:

5oz (125g) soft butter
5oz (125g) caster sugar
2 free range eggs
8oz (225g) self raising flour
Flaked almonds and a handful of Demerara sugar for the topping

Preparation:

Mincemeat – Preheat the oven to 110°C/225 F/ Gas  ¼

Cake – Preheat oven to 150°C/300 F /Gas 2

Method:

To prepare the Mincemeat put all the ingredients (except the brandy) in a large bowl and mix thoroughly.

Cover with a cloth and leave for 12 hours and then add the ground almonds if desired to give a thicker consistency.

Place the mincemeat in an ovenproof dish, cover loosely with foil and place in the oven for 3 hours. The stops fermentation if too much juice seeps from the apples during storage.

Allow the mincemeat to get quite cold and stir in the brandy.

To prepare the cake, cream the butter and sugar together. Mix in the eggs and the flour and fold in the remaining ingredients.

Pour into a greased and lined 2lb loaf tin, sprinkle over the flaked almonds and Demerara sugar and bake for one and a half hours.

You May Also Like...

Lemon and Almond Cake with Limoncello Syrup

Try this lovely moist cake developed especially for Oleifera by Rachel Green for a delicious new take on a classic cake.

View Recipe