The ‘Oh *@!# I’ve forgotten to make a Christmas cake’ cake.
Of course we’re all organised enough to have made our festive cakes and puds on Stir Up Sunday, aren’t we?
Oh well, for those of you leaving it to the last minute here’s a recipe that will save you.
You can play with the ingredients, with a few nuts, more cherries or a different-tasting alcohol. For a really rich, dark colour add a little gravy browning.
Fruit glazed or covered in fondant, delicious mincemeat fruitcake
It’s a light fruit cake that can be iced the traditional way, simply topped with glazed dried fruit and nuts or just a sprinkling of icing sugar.
Glazed fruit and nuts make a great topping
Cover in marzipan and fondant icing for a great celebration cake
Quick and easy, you could use homemade mincemeat, like this traditional Eliza Acton recipe, or shop-bought in a jar, which is what PB did.
- 250g 8oz self-raising flour, sifted
- 150g 5oz softened butter
- 150g 5oz muscovado or dark brown sugar
- 150g 5oz glace cherries (chopped)
- 11/2 teaspoons mixed spice
- 2 eggs beaten
- 450g 1lb mincemeat
- 1 generous tablespoon dark alcohol – Rum Brandy, Toffee Vodka or Ginger wine
- Preheat oven to gas mark 3, 325F or 160C.
- Grease and line a 20cm wide round tin.
- Cream together the butter and sugar then put all the other ingredients into the bowl and mix thoroughly.
- Pour into the tin and bake for 1 hour 30 to 1 hour 45 minutes, depending on your oven.
- Check after 90 minutes to see if cake is cooked by inserting skewer, it should come out clean.
- Take the cake out of oven and leave in the tin for 15 minutes then remove and place on wire rack to cool.
- When cold glaze with fruit, cover with fondant or just dust with icing sugar.