If your house is anything like mine there always seems to be leftover mincemeat lurking at the back of the fridge or the cupboard after Christmas and this is a good way to use it in a delicious cake. If you’re very lucky there will also be a cooking apple in the veg drawer, although I dare say a couple of small dessert apples (my mum used to call them “eating apples”) would work just as well.
The recipe comes from this book by Liz Herbert, one of my favourite books for old fashioned, no nonsense cakes and recipes that always work.
This is very much an everyday cake to go with a cup of tea in the afternoon, no frills or fancy icing and in fact as it says in the book “beautifully moist and needs no icing”. It’s quick and easy to make and perfect for when you’ve eaten all the Christmas cake and mince pies but fancy a little something not too fancy.
115g spreadable butter or baking spread
115g soft light brown sugar
grated zest of 1 lemon
2 eggs, beaten
200g self raising flour
½ tsp baking powder
1 medium Bramley apple, peeled, cored and chopped into small chunks.
Preheat the oven to 180°C / 160° fan / gas mk 4. Butter and line the base of a 20cm round cake tin.
Cream together the butter, sugar and lemon zest until fluffy. Gradually beat in the eggs a little at a time.
Sift the flour and baking powder into the bowl. Add the mincemeat and apple and fold in.
Spoon the mixture into the tin and level the top, then make a slight dip in the middle. (This helps to make the finished cake flat on top instead of domed.)
Bake for 45 minutes or until done. Cool in the tin for 10 minutes then transfer to a wire rack to finish cooling.
Cuts into 8-10 slices.