Christmas Sweet Mincemeat Cake
A simple mincemeat cake with just a few ingredients and ready in no time! This recipe makes a great alternative to traditional Christmas cake. It is also delicious served with custard for a pudding-style cake.
[adrotate group="2"] [adrotate group="4"]- 300g/10.5oz Mincemeat from a jar
- 1 Small Apple (red or pink lady - finely diced)
- 175g/6oz Unsalted Butter (softened)
- 100g/3.5oz Muscovado Sugar or Dark Brown Sugar
- 3 Eggs
- 250g/9oz Self-Raising Flour
- 25g/1oz Raisins
- 25g/1oz Prunes (chopped)
- ½ Tsp Salt
- 1 Tsp Cinnamon (Ground)
- 1 Tsp Mixed Spice
- 2 Tbsp Brandy
Preheat oven to 180C/350F.
Grease and line a 23cm/9-inch cake tin with parchment paper.
Spoon the mincemeat into a bowl. Stir the finely diced apples, brandy, prunes, raisins, cinnamon, and mixed spice into the mincemeat.
Place the soft butter, sugar, eggs, flour, and salt in a bowl of a stand mixer. Start mixing at low speed to combine then increase the speed and beat the mixture for about 2 minutes until light and creamy.
Fold in the mincemeat-apple mix using a spatula.
Transfer the mixture to the prepared tin and smooth the surface.
Bake for 1 hour; check after 50 minutes. If the top of the cake gets too dark, cover it loosely with aluminium foil.
Enjoy!