Tuesday, 15 December 2009

The 21st Century Housewife's© Mincemeat and Brandy Cake


This is such an easy recipe to make and it just tastes of Christmas! It is also wonderful for people who are not big fans of traditional fruitcake (like me!) because although it has many of the elements of a fruitcake, the sponge makes it so much lighter. It will keep for three or four days if you wrap it well and it tastes even better the day after it is made. It isn’t the prettiest cake in the world, but it sure tastes good!

1 cup mixed dried fruit
3 tbsp brandy - dark rum or whisky work too, but you have to slightly adjust the name of the cake to Mincemeat and Rum or Mincemeat and Whiskey Cake :)
½ cup plus 1 tbsp butter, softened
¾ cup white sugar
3 large eggs, beaten
1-¾ cups flour
1 tbsp baking powder
1 cup mincemeat
3 to 4 generous tablespoons of demerera sugar for the topping

Put the mixed dried fruit in a bowl and pour the liquor over top. Stir and set aside. Grease and flour (or line) an eight or nine inch square pan.

Cream the butter and sugar in an electric mixer until light and fluffy. Add the eggs and beat in. Gently blend in the flour.

Using a wooden spoon, fold in the mincemeat and soaked dried fruit (along with any liquor left in the bowl), stirring until just mixed through.

Pour into the cake tin and sprinkle the demerera sugar over the top. Bake at 300℉ (150℃ ) for 30 to 40 minutes. Ovens vary so radically in how quickly they cook, it really is worth keeping an eye on this the first time you bake it so it does not brown up too fast. The cake is done when a skewer (or piece of uncooked spaghetti) inserted in the middle comes out clean.

Cool, and the cover tightly with foil or store in a sealed tin. It is lovely served on its own with a cup of tea, or serve it as a dessert with some good vanilla ice cream.