Mincemeat cake

This recipe came from a friend’s Grandma. Its great for using up left over mincemeat from Christmas but also tasty enough to warrant buying a new jar of mincemeat to make it.

I made this cake for the 2nd birthday Clandestine Cake Club gathering and covered it in marzipan

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Method

Preheat the oven to 180ºC

Cream together

4ozs soft brown sugar

3ozs margarine ( I used 4ozs of margarine and omitted the lard)

1 oz of lard

Add two beaten eggs and mix together thoroughly

Also stir in

11ozs mincemeat

½ teaspoon of mixed spice

7ozs self raising flour

Add a glug of milk till a dropping consistency is obtained.

Line a loaf tin with baking parchment and add mixture to the tin.

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Bake at 180º C  in centre of the oven for 10 minutes.

Lower the temperature to 160º and bake for a further 50 mins.

Check the loaf is baked 10 mins before end of baking time by inserting a skewer into the centre. If any mixture sticks to the skewer the cake is not cooked. Bake until the skewer leaves the mixture cleanly upon testing.

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Cool in the tin for 10 mins, then lift out onto a cooling rack to cool

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This cake can be decorated when cool, or can be eaten warm or cold undecorated.

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I borrowed some great alphabet cutters from my daughter Helen and loved playing with them to cut out the marzipan shapes for the decorations.

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