About the bake
This cake is best baked and enjoyed over the festive season and will not keep for much longer. This recipe uses festive store cupboard ingredients so no special shopping trip required!
Method
Step 1:
Prepare a deep 23cm tin by lining the base and sides with greaseproof paper. Preheat the oven to 170°C (fan 150°C, gas mark 3).
Step 2:
Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.
Step 3:
Mix in the flours, baking powder, eggs, brandy and mincemeat.
Step 4:
Once all combined transfer to the prepared tin. Remember to flatten the mixture with the back of a spoon before tapping sharply on a worktop to settle the contents. Then make a smooth depression in the centre of the mixture to help it rise evenly.
Step 5:
Bake in the preheated oven for 1 1/2 hours. Leave in the tin for 30 minutes to cool then turn out with the paper still on.
Step 6:
Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!
Ingredients
- 125g Unsalted butter (softened)
- 225g Billington's Unrefined Dark Muscovado Sugar
- 150g Allinson's Plain White Flour
- 125g Plain wholemeal flour
- 2 1/2 tsp Baking powder
- 1 Lemon zest (grated)
- 1 Orange zest (grated)
- 2 tbsp Brandy
- 2 Free range large egg(s) (beaten)
- 400g Mincemeat
Utensils
- Deep 23cm tin
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
- 125g Unsalted butter (softened)
- 225g Billington's Unrefined Dark Muscovado Sugar
- 150g Allinson's Plain White Flour
- 125g Plain wholemeal flour
- 2 1/2 tsp Baking powder
- 1 Lemon zest (grated)
- 1 Orange zest (grated)
- 2 tbsp Brandy
- 2 Free range large egg(s) (beaten)
- 400g Mincemeat
Utensils
- Deep 23cm tin