It is Christmas Eve and late last night my wife mentioned that we are taking a cake to my sister-in-law’s on Christmas Day. Time for a small panic! Luckily I have a few jars of homemade mincemeat left and a quick rummage through the baking cupboard unveils half a bag of brandy soaked dried fruit and Christmas spices. I have based the recipe on a Mary Berry mincemeat cake recipe.
Whilst I normally like my Christmas cake to mature and get a sound drenching in brandy, this is a quick and delicious cake that will do the job perfectly. I am a pecan addict though and have swapped out almonds for them as well as adding some mixed spice.
This is a super quick recipe to prepare, I cream the softened butter and sugar together first. Then throw everything else into the stand mixer and mix until blended all together. No fuss. Into a lined 2lb loaf tin, pop it into a low oven for about 90 minutes and you are done.
This with a cup of tea will go down a treat after a nice afternoon dog walk through the village.
I love a bit of marzipan and icing on my Christmas cakes but you could decorate with nuts and glaze it with some warmed apricot jam.
Ingredients
150g soft butter
150g dark muscovado sugar
2 large eggs
225g self-raising flour
1 heaped teaspoon mixed spice
225g mincemeat
200g mixed dried fruit (soaked in brandy)
50g pecans chopped
Optional:
Marzipan and fondant icing or nuts to decorate
1 tablespoon apricot jam to glaze
Instructions
Makes 1 large loaf cake
1. Preheat the oven to 180c / 160C fan 140C/gas 3. Line a 2lb loaf tin
2. Cream the softened butter and sugar together either with a wooden spoon in a large bowl or a stand mixer.
3. Add all the remaining ingredient into the bowl and beat well until thoroughly blended.
4. Spoon into the lined loaf tin and level out.
5. Bake in the preheated oven for about 1 1/4 – 1 1/2 hours until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake.
6. Allow the cake to cool in the tin for a few minutes, turn out on to a wire rack and leave to cool.
7. To decorate, warm the apricot jam in a small saucepan and brush over the top of the cake.
8. Roll out the marzipan and icing and cut to just cover the top of the cake. Use the tin you baked it in as a guide. Place on top of the cake.
- 150g soft butter
- 150g dark muscovado sugar
- 2 large eggs
- 225g self-raising flour
- 1 heaped teaspoon mixed spice
- 225g mincemeat
- 200g mixed dried fruit (soaked in brandy)
- 50g pecans chopped
- Optional:
- Marzipan and fondant icing or nuts to decorate
- 1 tablespoon apricot jam to glaze
- Makes 1 large loaf cake
- Preheat the oven to 180c / 160C fan 140C/gas 3. Line a 2lb loaf tin with baking parchment.
- Cream the softened butter and sugar together either with a wooden spoon in a large bowl or a stand mixer.
- Add all the remaining ingredient into the bowl and beat well until thoroughly blended.
- Spoon into the lined loaf tin and level out.
- Bake in the preheated oven for about 1¼ - 1½ hours until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake.
- Allow the cake to cool in the tin for a few minutes, turn out on to a wire rack and leave to cool.
- To decorate, warm the apricot jam in a small saucepan and brush over the top of the cake.
- Roll out the marzipan and icing and cut to just cover the top of the cake. Use the tin you baked it in as a guide. Place on top of the cake.
127
Can you tell me how long will this cake keep
About a week in an airtight tin
I have just made the cake. I’ve used extra brandy, it smells delicious. Going to marzipan and Ice tomorrow.
With the fruit and brandy it will last till Christmas. I will wrap it in foil. Lovely quick recipe thank you.
Hope you enjoy it.