Last minute Christmas cake - recipe
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Prepare
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Cook
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Skill
Easy
Ingredients
- 125 g Butter (unsalted) softened
- 225 g Unrefined dark muscovado sugar
- 150 g Plain white flour
- 125 g Plain wholemeal flour
- 2½ tsp Baking powder
- 1 Lemon zest grated
- 1 Orange zest grated
- 2 tbsp Brandy
- 2 Egg(s) (free range) beaten
- 400 g Mincemeat
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1
Prepare a deep 23cm tin by lining the base and sides with greaseproof paper. Preheat the oven to 170°C (fan 150°C, gas mark 3).
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2
Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.
For this step you'll need:
- 125g Butter (unsalted) softened
- 225g Unrefined dark muscovado sugar
- 1 Lemon zest grated
- 1 Orange zest grated
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3
Mix in the flours, baking powder, eggs, brandy and mincemeat.
For this step you'll need:
- 150g Plain white flour
- 125g Plain wholemeal flour
- 2 Egg(s) (free range) beaten
- 2 tbsp Brandy
- 400g Mincemeat
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4
Once all combined transfer to the prepared tin. Remember to flatten the mixture with the back of a spoon before tapping sharply on a worktop to settle the contents. Then make a smooth depression in the centre of the mixture to help it rise evenly.
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5
Bake in the preheated oven for 1 1/2 hours. Leave in the tin for 30 minutes to cool then turn out with the paper still on.
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6
Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!
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