Description
If you have leftover mincemeat after the holidays, this is the recipe to keep nearby. It’s easy to prepare, freezes beautifully, and gives you a homemade loaf ready for unexpected visitors or a quiet afternoon treat.
Ingredients
Units
Scale
- 150 g soft butter
- 150 g light muscovado sugar
- 2 large eggs
- 225 g Self-raising flour
- 225 g mincemeat
- 100 g currants
- 100 g sultanas
- 50 g blanched split almonds
Optional Fruit Variation
- Replace 100 g currants and 100 g sultanas with 100 g dried cranberries and 100g chopped dried apricots for a slightly brighter fruit flavour.
Instructions
- Preheat your oven to 160⁰C (320⁰F). Grease and line a 9 x 5-inch loaf tin with baking parchment, leaving some paper hanging over the sides to make removing the loaf easier.
- Add 150g soft butter and 150g light muscovado sugar to a large mixing bowl. Beat together until smooth and creamy.
- Add 2 large eggs and beat again until combined. If the mixture looks slightly uneven, don’t worry; it will come together once the flour is added.
- Add 225g self-raising flour, 225g mincemeat, 100g currants, and 100g sultanas to the bowl.
- Mix until everything is evenly combined. The batter will be thick and packed with fruit, which is exactly what you want for this loaf.
- Spoon the mixture into the prepared loaf tin and smooth the top with a spatula.
- Sprinkle 50g blanched split almonds evenly over the cake mixture. They will toast gently during baking and add a lovely texture to each slice.
- Bake the Mincemeat Loaf Cake with Currants and Almonds for approximately 1 hour 15 minutes, or until the loaf is golden brown, firm when lightly pressed, and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the tin for 10 minutes.
- Carefully loosen the sides with a small palette knife, then lift the loaf onto a wire rack and leave it to cool completely before slicing
Notes
Prepared, tried, and tested by Preshana
