WHOLEWHEAT MINCEMEAT CAKE RECIPE
100g/4 oz butter
100g/4 oza barbados sugar
3 large eggs
300g/12oz mincemeat (mine is homemade)
175g/7oz self-raising wholewheat flour
About 4 tblspns milk
Grease an 18-20cm/8" round cake tin and line bottom with greased greaseproof paper (I do the sides too).
Cream butter and sugar well. Beat in eggs, one at a time. If it begins to curdle add a little of the flour. Stir in the mincemeat and fold in flour, adding milk to obtain a moist mixture. Bake in a moderate oven, Gas 3, 325 deg. F, 160 deg. C, for about 1 1/4 hours until cake is firm on top and shrinking slightly from edge of tin.
Keeps well for several weeks (apparently!!! I couldn't possibly comment . . . )
You can use boughten or home-made mincemeat for this cake - of course, I use the latter. It makes a lovely moist cake. Ideal for using up left-over mincemeat if you have any.
Sounds gorgeous! Thank you for the recipe, I will tuck it away in my book for future reference. The one I made was with leftover christmas pud ingredients which I think are probably quite similar, it was lovely and didn't last two days! x
ReplyDeleteI never have a lot of success using wholewheat flour BB, but have just made a large batch of mincemeat, so if there is anu left I might try it after Christmas.
ReplyDeletePat - you can use white flour, no problems. Wholewheat flour is never any problem when I am cake baking but isn't so good for "healthy" pastry I find!
ReplyDeleteCT - enjoy. There's always left-over mincemeat.
I would have to use store bought mincemeat but I will try this.
ReplyDeleteThank You for printing out the recipe.
cheers, parsnip
I tried your recipe when you last posted it and the cake was delicious. Its a great way to use up left-over mincemeat. A reminder too that I still need to make some for this year :)
ReplyDelete