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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Last Minute Christmas Mincemeat Cake
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Cakesandfrostings - Cake Last Minute Christmas Mincemeat Cake Post by :ScottT Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3068

Click below to download : Cakesandfrostings - Cake Last Minute Christmas Mincemeat Cake (Format : PDF)

Cakesandfrostings - Cake Last Minute Christmas Mincemeat Cake

1 lb / 450g good quality mincemeat
8 oz whole meal flour
3 level teaspoons baking soda
5 oz / 150g dark brown sugar
5 oz / 150g softened butter or soft margarine
6 oz / 175g mixed dried fruit
2 oz walnuts, chopped
grated zest of 1 small orange
grated zest of 1 small lemon
3 eggs
4 oz whole blanched almonds (only if the cake is not to be iced)
1 x 8 inch/20 cm round cake tin greased the base and sides lined with greaseproof paper


Preheat oven to Gas 3/325F/170C.

Place all the ingredients except the almonds in a large mixing bowl.

There is no need to beat the eggs, just break them into the bowl. Beat everything together thoroughly, use a hand whisk or an electric whisk or a wooden spoon.

Spoon the mixture into the tin, level off the surface and arrange the almonds on top if you’re using them.

Bake the cake for 1 hour 30 minutes or until the centre springs back when lightly touched. Let it cool in the tin for 30 minutes before turning it out onto a cooling rack. You can always pour over a cup of brandy to give it a bit of a zing.

NOTE: You do have to use a good quality mincemeat as some of the cheaper brands have too much liquid.
The cooking time does vary, sometimes taking up to 2 hours. The only way to test it is to gently press the centre of the cake with your finger. If it is firm and springy with no dent left. It’s ready.


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