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Leave it Late Christmas Cake

November 19, 2020

Leave it Late Christmas Cake

We know that some of you have the best intentions in the world but just run out of time and are quite harassed by the long ‘Christmas to do’ list. So if you still want to throw together something delicious and announce it as ‘homemade’ with pride, then try our very quick Christmas cake that will taste great without having to ‘mature’ and be ‘fed’. Our top tip: Don’t buy cheap mincemeat – it must be a good quality one!

You will need: Round cake tin size is 20cm (18cm square), double-lined with baking parchment.

Oven temperature & time is 160ºC for approx. 2 hours

  • 420g jar good quality mincemeat
  • 250g plain flour
  • 3 teaspoons baking powder
  • 200g Demerara sugar
  • 200g softened butter
  • 250g luxury mixed dried fruit
  • 100g dried cranberries or cherries
  • 100g chopped almonds
  • 2 tbs marmalade
  • 3 large free-range eggs
  • To decorate
  • 100g blanched whole almonds
  • 100g natural glace cherries, halved
  • Or cover with traditional marzipan and white ready rolled icing.

Pre-heat the oven to160ºC.  If you have an electric mixer then this is much easier, but you could just do it by hand too. Sift the baking powder with the flour.  Mix the eggs and marmalade together and then add the mincemeat, sugar, butter, cranberries, mixed dried fruit and almonds to it. Mix in the flour. Pour into the prepared cake tin and level off the surface. If you want to decorate the top – position the almonds and cherries on top in a pretty pattern. Press them into the mixture lightly. 

Bake for approximately 2 hours, but check after 1¾ hrs. To test if it is cooked – gently press on top of the cake and if it is firm and springs back and it doesn’t leave a dent, then it is cooked. Cool in the tin on a cake cooler. Turn out gently when cool, careful not to upset the decoration.  Tie a ribbon around it with a bow and you are done!  Or decorate in the traditional method of marzipan and ready rolled white icing.

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