Nothing shouts of Christmas more than the wonderful scent of cooking mincemeat.
It is a truly warm, welcoming, 'smell a hug' type of aroma, isn't it!
You know exactly what I mean!
Homemade mince pies baking in the oven...... just the thought puts a smile on your face, right!
So, being a foodie, and loving coming up with new ideas, (especially ones that are safe for the little dude!) I started to wonder whether it was possible to create a mince pie cake. I love cake, and I love mince pies, so to have the two as one, well that's just happy days all round really!
Well guess what, I cracked it!
Yep, I really did!
It can be used as a mix for cupcakes, or a cake, or a loaf - just adjust cooking times according to the size.
Ps - I make my own mincemeat so that it is totally safe for Callum, but you can buy good stuff from the shops - just always be careful and check the labels, so that it works for you.
You will need:
- 8oz self raising flour (gluten free works well with this recipe too - just add 20ml vegetable oil to the mix)
- 8oz golden caster sugar
- 8oz dairy-free butter
- 8oz mince meat
- 4 eggs (or egg replacer equivalent such as Orgran)
- 2 tsp baking powder
Preheat the oven to 180c/ 350f/ Gas 4, and grease and line your cake tin/ loaf tin/ 12 hole tray.
In a large bowl, mix together the flour, sugar, butter, eggs and baking powder until well combined and smooth in texture.
Add the mincemeat, and stir in gently until only just combined.
Turn out into your prepared cake tin, and bake in the oven for around 35 minutes, or until the cake has turned a golden brown and is springy to touch.
Remove from the oven and leave to cool before turning out onto a wire rack to cool completely.
You can either coat in some fondant icing, or simply leave it as it is. Either way, it tastes just as good.
RSS feed for comments to this post