It was again my turn to deliver the goods for Bake Club at work. Seeing as it is getting cold and the shops are already starting to get festive I decided to create a comforting fruit cake with a mincemeat twist! I found some lovely mincemeat cake recipes online. Here is my take on a festive fruit cake – it fed 12 hungry faces.
- 140g butter (room temperature)
- 140g light soft brown sugar
- 2 eggs, beaten
- 225g self-raising flour, sifted
- 85g Cranberries
- 411g mincemeat (whole jar)
- Splash of brandy
- Pecans to decorate
- 50g butter
- 100g icing sugar
- ~2 teaspoons brandy (need to judge by eye)
- Preheat the oven to 140C/fan. Grease and line 2 x 20cm (8 in) round tins.
- Put all the ingredients into a bowl (except for the pecans) and mix thoroughly until thoroughly blended. Turn into prepared tins and place almonds on the top of one of the layers.
- Bake in the preheated oven for about 45-50 mins or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
- Mix the butter and the icing sugar. Add brandy in very small amounts until you have a smooth stiff icing. Lay over the plain layer and stack the pecan layer on top.