Tag Archives: love food hate waste

Leftover Mincemeat Cake

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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.

Ingredients

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.

Method

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.

One Bowl Banana, Fig, Sour-Cherry & Pecan Loaf

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A stand mixer is a great bit of kit to make this loaf as its tough enough to mix in the bananas and eggs without using any other equipment. I am a short cut cook wherever possible and this is a good one. If you don’t have a mixer you will need to mash the bananas, mix in the eggs and then add them to the dry ingredients. Using coconut sugar adds a caramel tone and the sour cherries a little tanginess. This loaf is robust fruity and get better after a couple of days in an airtight tin or wrapped in foil. Delicious with a spread of good butter too!

Ingredientsbanana_date_pecan_loaf6x9

225g self-raising flour (use gluten free if required)

100g butter(softened)

150g coconut sugar

Pinch Maldon sea salt

200g sour cherries and chopped figs

75g chopped pecans

2 large eggs

450g ripe bananas (3 -4)

Method

Pre-heat the oven to gas mark gas mark 4/ 180°C/fan 160°C. Line a 23x13cm loaf tin with silicone baking paper.

Put the flour in the mixing bowl with the butter and sugar and process until you have a breadcrumb like appearance. Add the fruit, nuts and mix to combine evenly. Now mix in the eggs and bananas. Just leave the mixer on long enough to mix evenly but don’t over process. Spoon the mix into the prepared tin and bake for 1hr 15mins. At this point test with a knife to see if the cake is cooked through if not place back in the oven for 10-15 minutes until it is. Cool in the tin and serve when cool.

This will last for 4-5 days if stored in an airtight container in a cool place.

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