Last minute Christmas cake - recipe

Last minute Christmas cake

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  1. 1

    Prepare a deep 23cm tin by lining the base and sides with greaseproof paper. Preheat the oven to 170°C (fan 150°C, gas mark 3).

  2. 2

    Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.

    For this step you'll need:

    • 125g Butter (unsalted) softened
    • 225g Unrefined dark muscovado sugar
    • 1 Lemon zest grated
    • 1 Orange zest grated
  3. 3

    Mix in the flours, baking powder, eggs, brandy and mincemeat.

    For this step you'll need:

    • 150g Plain white flour
    • 125g Plain wholemeal flour
    • 2 Egg(s) (free range) beaten
    • 2 tbsp Brandy
    • 400g Mincemeat
  4. 4

    Once all combined transfer to the prepared tin. Remember to flatten the mixture with the back of a spoon before tapping sharply on a worktop to settle the contents. Then make a smooth depression in the centre of the mixture to help it rise evenly.

  5. 5

    Bake in the preheated oven for 1 1/2 hours. Leave in the tin for 30 minutes to cool then turn out with the paper still on.

  6. 6

    Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!

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