| Mincemeat Loaf Cake |
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Though you could make this in one larger tin, making two loaves is better because they cook faster so don't develop a dry crust. 300g (10oz ) plain flour 2 tsp baking powder 150g (5oz) butter at room temperature 150g (5oz) soft light brown sugar 2 eggs, lightly beaten 1 tbsp rum or milk 340g (12oz) mincemeat 2 tbsp flaked almonds Preheat the oven to 180ºC (350ºF/ Gas Mark 4) and grease 2 small loaf tins (10x16cm/4x61/4 in or similar) and line the base with baking parchment. Mix together the flour and baking powder. In a large bowl or a food processor cream the butter and sugar until thoroughly blended. Mix in one egg, and half the flour mixture. When blended, mix in the other egg and the rest of the flour. Finally, stir in the rum and the mincemeat. Divide the mixture between the 2 prepared tins. Sprinkle a tablespoon of almonds on top of each one, and bake for 40-50 minutes or until a toothpick or skewer inserted in the centre comes out clean. Cool for about 15 minutes on a rack, then remove from the tins and cool completely. Wrap in cling film. |
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