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Mincemeat Cake With Brandy Butter Topping

Chef.Foodie's picture
Ingredients
  Plain flour 8 Ounce, sifted (225 Gram)
  Baking powder 2 Teaspoon
  Soda bicarbonate 1⁄2 Teaspoon
  Ground mixed spice 1 Teaspoon
  Caster sugar 6 Ounce (175 Gram)
  Milk 1⁄4 Pint (At Room Temperature, 150 Milliliter)
  Butter 4 Ounce, softened (100 Gram)
  Butter 1 Teaspoon (To Grease Tin)
  Grated lemon rind 1
  Eggs 2 Medium, beaten
  Mincemeat 4 Ounce (100 Gram)
  Butter 2 Ounce, softened (50 Gram)
  Icing sugar 6 Ounce (175 Gram)
  Brandy 15 Milliliter (1 Tablespoon)
  Brazil nuts 1 Tablespoon (To Decorate)
Directions

MAKING
1. Let the oven heat to 325°F (170°C/Gas 3) and grease and line an 18 cm (7 in) square tin.
2. Combine together the flour, baking powder, soda and spice.
MAKING
3. Put in the sugar, milk, butter and lemon rind and beat until smooth.
4. Slowly add the eggs and beat thoroughly.
5. Put in the mincemeat and stir in well.
6. Into the prepared tin pour and let it bake for 1 hour until firm.
7. Take out of the oven and leave to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
8. Cream the butter and icing sugar together until light and fluffy, and then beat in the brandy.
9. Spread on to the cake and swirl a knife blade through the icing to create a pattern.
SERVING
10. Decorate with the brazil nuts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake, Mincemeat
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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