Mincemeat cake

mincemeat cake
Mincemeat cake
Makes about 16 pieces

90g wholemeal flour (US: 3 ounces, or 3/4 cup)
90g white flour (US: 3 ounces, or 3/4 cup)
1 tsp baking powder
60g butter or spread (US: 2 ounces)
90g soft brown sugar (US: 3 ounces, or 1/2 cup)
90g regular sugar (US: 3 ounces, or a little over 1/2 cup)
1 egg
4-6 tblsp mincemeat

Heat oven to 160C (320F). Grease and line a fairly deep 20cm [8 inches] round, or 18cm [7 inches] square deep cake tin.

Cream the fat and sugar with a wooden spoon or electric mixter until light, then beat in the egg, and fold in the rest of the ingredients. Add a little milk, almond milk or coconut milk if necessary to give a soft consistency, then put in the pan and smooth the top.

Bake for about 30-40 minutes. Cool for ten minutes or so before turning out onto a wire rack, and cut into wedges or squares while still warm.

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This recipe - or one approximating to it - is sometimes known as 'mincemeat brownies', but I find that rather misleading. Brownies, in my view, contain chocolate. However, this is a soft and very pleasant cake with a slighty fudgy consistency, ideal for using up leftover mincemeat after Christmas.

You can use all white flour, and all white sugar, but we prefer at least half wholemeal flour and brown sugar. If you prefer all wholemeal flour, that would produce a denser cake but it would probably still work just fine. If you have access to good quality self-raising flour, either white or wholemeal, you could use that and omit the baking powder.

If your mincemeat uses veggie suet (or no suet at all) then this cake would be suitable for vegetarians. If you use spread rather than butter and non-dairy milk, then it would be dairy-free. 

1 comment:

susan Humphries said...

Looks and sounds tasty