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Last Minute Christmas Cake
Super easy quick Christmas cake recipe using mincemeat instead of dried fruit
Ingredients
- 150 g unsalted butter
- 200 g dark brown sugar
- 2 eggs
- 225 g self raising flour
- 400 g Vegetarian Mincemeat
- 60 g sultanas
- 60 g dried apricots chopped small
- 60 g glace cherries chopped
- 60 g chopped almonds
Instructions
- Preheat oven to 160C/325F/Gas 3
- Either grease a 20cm round tin and line with baking paper, or grease and line 2 small loaf pans as I did
- Throw all ingredients into a large bowl and stir them all together until they are thoroughly mixed.
- Spoon the mixture into your prepared tin/s and smooth out the top.
- Bake a single cake for approx 1 1/2 hours and smaller cakes for just over 1 hour. Test by inserting a skewer into the centre. It should come out clean and the cake/s should have shrunk away from edges of tin/s just a little.
- Leave to cool before removing for tin/s and then ice as you wish.
Notes
I used 2 small loaf tins to get 2 small Christmas cakes from this recipe.
The mincemeat I used was my own vegan mincemeat, you can of course use any Christmas mincemeat for this recipe.
Nutrition
Calories: 302kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 41mgSodium: 153mgPotassium: 139mgFiber: 2gSugar: 35gVitamin A: 399IUVitamin C: 1mgCalcium: 32mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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