These are great to have on hand at Christmas time. They freeze superbly and make a nice present. This is one of my most popular recipes. You’ll often see these on farmers’ market cake stalls - it’s a recipe I invented yonks ago. The mincemeat adds spice and moisture to the cakes.
Ingredients
- 150g soft butter
- 150g light muscovado sugar
- 2 large eggs
- 225g self-raising flour
- 225g mincemeat
- 100g currants
- 100g sultanas
- 50g blanched split almonds
Method
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Preheat the oven to 160c/fan 140c/gas 3. Grease two 450g loaf tines (top measurement 17cm x 11cm) and line with baking parchment.
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Measure all the ingredients, except for the almonds, into a large bowl and beat well until thoroughly blended. Turn into the prepared load tins and level out evenly. Arrange the almonds on top of each cake mixture.
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Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
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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. TIP Making 2 loaf cakes at a time means you have one for now and one to freeze - often a life-saver when friends arrive without warning.
PREPARING AHEAD: The cakes will keep for up to one week if wrapped tightly in clingfilm and stored in a airtight container. Or wrap the cakes and freeze for up to 2 months.
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