Ingredients
- 3 large eggs
- 300g (10oz) plain flour
- 250g (8oz) butter, softened
- 250g (8oz) light muscovado sugar
- 1 tbsp ground mixed spice
- Pinch of salt
- 410g jar of mincemeat
- 500g (1lb) dried mixed fruit
- 4 tbsp brandy
- 20cm (8in) round or 18cm (7in) square cake tin, lined with baking parchment
Method
- To ensure the cake is positioned centrally in the oven, put one of the shelves just below the centre of it. Set the oven to 140°C/280°F/Gas Mark 1.
- Break the eggs into a bowl and add the rest of the ingredients, except for the brandy. Beat the mixture until smooth, then spoon it into the lined cake tin. With a wet hand, press the mixture into the tin and smooth on top, so that it’s level.
- Bake the cake in the centre of the oven for 3 – 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.
- Remove the cake from the oven and place the tin on a wire rack. Leave the cake to cool for about 15 minutes, then spoon over the brandy. Leave it to cool completely in the tin.
- Remove the cake from the tin and peel away the lining paper. Wrap it in clean baking parchment and then foil, and store in a cool place for up to 3 months, until ready to cover with icing and decorate.
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