brand

Are you already a member? Click here to login

Register at Homemaker for your free download!


Please click here to read the terms and condition

Having trouble? email webmaster@homemakermagazine.co.uk

We have sent you a confirmation email, please confirm it.

projects

Christmas Mincemeat Cake

It’s the time of year for festive recipes, and boy do we have a lovely one for you to try today, courtesy of Borderfields. Have a whirl at this delicious homemade mincemeat cake, and enjoy tucking in on Christmas Day!

  • Christmas Mincemeat Cake
    YOU’LL NEED (FOR MINCEMEAT):
      • 450g cooking apples, peeled, cored and finely chopped
      • 120ml Borderfields cold pressed rapeseed oil
      • 340g raisins
      • 225g sultanas
      • 225g currants
      • 225g whole mixed peel finely chopped
      • 340g soft dark brown sugar
      • Zest and juice of 2 oranges
      • Zest and juice of 2 lemons
      • 55g whole almonds, cut into slivers
      • 4 tsps mixed spice
      • ½ tsp cinnamon
      • ½ nutmeg, grated
      • 6 tbsps brandy
      • Ground almonds, for thickening
    YOU’LL NEED (FOR THE CAKE):
      • 140g soft butter
      • 140g caster sugar
      • 2 free range eggs
      • 225g self raising flour
      • 80g sultanas
      • 80g ground almonds
      • 450g homemade Christmas mincemeat (see recipe above)
      • Flaked almonds & handful of demerara sugar for the topping
    HOW TO MAKE THE MINCEMEAT:
      1. Put all the ingredients except the brandy and ground almonds in a large bowl and mix thoroughly. Cover with a cloth and leave for 12 hours, then add the ground almonds if desired to give a thicker consistency.
      2. Preheat the oven to 105°C/225°F/Gas Mark ¼. Place the mincemeat in an ovenproof dish, cover loosely with foil and place in the oven for 3 hours. Remove from the oven, allow to cool, then stir in the brandy. Divide between clean, dry sterilised jars, cover with wax discs and seal.
    HOW TO MAKE THE CAKE:
      1. 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 900g loaf tin, sprinkle over the topping and bake for one and a half hours in an oven at 150°C / 300°F / Gas mark 2
     
     
    Christmas Mincemeat Cake

    It’s the time of year for festive recipes, and boy do we have a lovely one for you to try today, courtesy of Borderfields. Have a whirl at this delicious homemade mincemeat cake, and enjoy tucking in on Christmas Day!

    YOU’LL NEED (FOR MINCEMEAT):
      • 450g cooking apples, peeled, cored and finely chopped
      • 120ml Borderfields cold pressed rapeseed oil
      • 340g raisins
      • 225g sultanas
      • 225g currants
      • 225g whole mixed peel finely chopped
      • 340g soft dark brown sugar
      • Zest and juice of 2 oranges
      • Zest and juice of 2 lemons
      • 55g whole almonds, cut into slivers
      • 4 tsps mixed spice
      • ½ tsp cinnamon
      • ½ nutmeg, grated
      • 6 tbsps brandy
      • Ground almonds, for thickening
    YOU’LL NEED (FOR THE CAKE):
      • 140g soft butter
      • 140g caster sugar
      • 2 free range eggs
      • 225g self raising flour
      • 80g sultanas
      • 80g ground almonds
      • 450g homemade Christmas mincemeat (see recipe above)
      • Flaked almonds & handful of demerara sugar for the topping
    HOW TO MAKE THE MINCEMEAT:
      1. Put all the ingredients except the brandy and ground almonds in a large bowl and mix thoroughly. Cover with a cloth and leave for 12 hours, then add the ground almonds if desired to give a thicker consistency.
      2. Preheat the oven to 105°C/225°F/Gas Mark ¼. Place the mincemeat in an ovenproof dish, cover loosely with foil and place in the oven for 3 hours. Remove from the oven, allow to cool, then stir in the brandy. Divide between clean, dry sterilised jars, cover with wax discs and seal.
    HOW TO MAKE THE CAKE:
      1. 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 900g loaf tin, sprinkle over the topping and bake for one and a half hours in an oven at 150°C / 300°F / Gas mark 2