Mincemeat Loaf Cake

You know christmas is just around the corner when you see mincemeat pies everywhere. Your local bakery to your grocers are all selling mincemeat or mincemeat pies. The wafting smell of cinnamon.. and I can hear jingle bells ringing in my head.  All this about mincemeat got me thinking.. Are pies the only thing you can make with mincemeat? Don't get me wrong, I like mincemeat pies but would prefer to enjoy the mincemeat without the buttery pie crust. 

This got me thinking and I started searching for recipes. The best recipes that I could find were this Mary Berry's recipe and one on BBC GoodFood site. Based on these recipes, here's my take on an easy mincemeat cake that worked for me.


For those who haven't heard of mincemeat before. This has no meat in it and mincemeat is completely vegetarian. Mincemeat is a mixture of chopped dried fruits, nuts, cinnamon, all spices and sugar. Sometimes rum or brandy is also added to the mincemeat to add an extra punch. So, while purchasing mincemeat remember to check out the ingredients if you have specific dietary restrictions.


For this recipe I used shop bought mincemeat. You could also make your own mincemeat or follow Mary Berry's recipe and use dry fruits. Try this out with leftover mincemeat from christmas. I love to make these as they just lift up my spirits.. It's probably the sugar rush or maybe the booze in the mincemeat. 

Ingredients:
Brown Sugar1/2 cup
Butter1/2 cup
Eggs2
Lemon Zest1 lemon
Mincemeat1 cup
Milk100 ml
Self-raising flour3/4 cup

Method:
  1. Pre-heat the oven to 180 degree Celsius.
  2. Mix all the ingredients together in a bowl and whisk them together. 
  3. Pour the batter into the baking tray and bake for 30 mins.

Notes:
  1. Melt the butter before you mix it with the ingredients. This helps blend the ingredients easily.
  2. If you don't have lemon zest, use orange zest or skip this step. Zest is the outer colored peel of a citrus fruit. So, for lemon its the yellow outer. Do not grate beyond the yellow, the white covering on these can leave a very bitter after taste.
  3. I used a loaf pan to intentionally shape the cake like a bread loaf. 
  4. Do not open the oven door once the cake has been placed in the oven for baking. If you open the oven door in between, the cake may tend to sink in the center once it cools down. I am not sure why this happens but I can vouch that this is true as its happened to me several times and I never realized the reason why until I heard about this on one of the cookery shows on TV.
  5. Different ovens may have varying temperatures and hence you may require a few extra minutes to bake. A fork / toothpick poked into the center of the cake must come through clean to confirm that the cake has cooked. 



2 comments:

shweta Sylvia jani said...

Hi, thanks for the recipe. Is there no flour used in the recipe ?

Kitchen Chemistry said...

Thanks Shweta.. That was a miss from my end. Have updated the recipe now.

Contact Form

Name

Email *

Message *