I always end up with leftover mincemeat from Christmas. So, as I make my own booze filled creation it is just too good, not to use up. This cake always goes down well and can double up as a pudding first out of the oven! Its an old fashioned recipe that your granny will love too. Print a copy of the recipe using this link Leftover Mincemeat Cake. This recipe was created for a project I undertook for Guildford Borough Councils ‘Love Food Hate Waste’ Campaign a few years ago and it is a regular in our house every January.
200g light brown soft sugar
200g softened salted butter
3 eggs, beaten
200g self-raising brown or white flour (gluten free works well here too)
400g jar mincemeat
1 eating apple, grated (optional)
23cm x 23cm size baking tray lined with non-stick baking paper.
Make by hand or in an electric stand mixer.
Pre-heat the oven to 180ºC/ 160ºC fan oven/gas mark 4.
Beat the sugar and butter together until soft and creamy.
Stir in the eggs a little at a time adding a spoon of flour with each egg (this will stop the mixture curdling). Fold in the remaining flour with mincemeat and apple.
Using a silicone or rubber spatula spoon the mixture into the baking tray. Spread the mixture evenly and place in the pre-heated oven to bake for 30 minutes or until golden and firm to touch.
Remove from the oven and cool.
Eat warm from the oven as a pudding with custard or cream or cool completely for a teatime treat.
Leave on a cooling rack until completely cold and store in an airtight tin for up to 5 days.