Mincemeat fruitcake
A light fruitcake that's perfect for a celebration cake
Ingredients
- 250g 8oz self-raising flour, sifted
- 150g 5oz softened butter
- 150g 5oz muscovado or dark brown sugar
- 150g 5oz glacé 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
Instructions
- 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 a skewer, it should come out clean.
- Take the cake out of the oven and leave in the tin for 15 minutes, then remove and place on a wire rack to cool.
- When cold, glaze with fruit, cover with fondant or just dust with icing sugar.