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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:
- 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.
- 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:
- 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
