Easy mincemeat
Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too
Extra-fruity Christmas cake
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight soaking and a few weeks feeding
- More effort
- Serves 18 - 22
Skip to ingredients
- 400g currants
- 250g raisins
- 250g sultanas
- 100g pitted dates
- 150g dried apricots
- 100g dried cranberries
- 100g mixed peel
- 1 orangezested
- 1 lemonzested
- 175ml brandyor bourbon, plus extra for feeding
- 250g unsalted buttersoftened
- 250g dark muscovado sugar
- ½ tbsp treacle
- 4 large eggs
- 275g plain flour
- ½ tsp baking powder
- 2½ tsp mixed spice
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- 100g ground almonds
Nutrition: Per serving (22)
- kcal411
- fat13g
- saturates6g
- carbs61g
- sugars50g
- fibre3g
- protein5g
- salt0.2g
Method
step 1
Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
step 2
The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
step 3
Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
step 4
Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
step 5
Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.