Hi, this recipe is from my Uncle Dave's Mum, given to us by Auntie Bob, who would be the daughter-in-law of the writer of the recipe. The conversions from oz to g are from the front of the cookbook 'Vegetarian Kitchen' by Sarah Brown. I made this cake for my dad as he was interested in how the mincemeat would be added to the cake because he is a big fan of mince pies. It was similar to a fruit cake, but not as densely packed with fruit as it was more spaced out throughout the cake. The sponge was light and fluffy, and although there was no vanilla extract it in, the spices in the mincemeat made it taste very nice. Also, I found that flouring the tin before baking was very good, especially because you then don't have the problem of peeling away baking paper that can sometimes stick. TIP: for plain sponges grease and flour with flour. But, for chocolate cakes, grease and flour with cocoa/hot chocolate powder. This is so you don't end up with floury bits on the outside of your cake. Lastly, this cake was very nice and we will probably end up making this again many times. Enjoy!
Dietary Info:
-Snack / Pudding
-Suitable for Vegetarians
-May contains nuts (this depends on your choice of mincemeat)
-Contains Dairy (Substitute the margarine for an alternative such as Light Olive Oil Spread. And switch the lard for a Vegan alternative such as Flora plant butter. If you need to add milk, you can use a nut or soya based alternative e.g. almond, cashew, soya or coconut milks are all fine.)
-Contains Gluten (Use a G-F self raising flour such as Doves Farm Gluten Free Self Raising Flour. Although, you will definitely need to add the milk because G-F flours tend to absorb more liquid, if it is really dry though, you could also add another egg)
Makes 7inch cake tin {Mine was about 8.5inch}
Ingredients:
-75g (3oz) margarine
-25g (1oz) lard {I used salted butter as I had some in from another recipe, if you don't have either you could use extra margarine}
-2 large eggs
-110g (4oz) soft brown sugar
-350g (12oz) mincemeat {I used Tesco Mincemeat, but I have a recipe for some, suitable for Vegans and Vegetarians also, here if you are interested}
-200g (7oz) self-raising flour
-A little milk, if needed {I didn't need any milk, you should have a smooth batter, like any other cake's, not a dough}
Method:
1: Preheat the oven to at Gas 3/325℉/170℃/150℃ Fan.
2: Grease and flour, or line with baking paper, {I greased and floured, with self-raising flour. If flouring, make sure to tip upside down and tap away any excess flour from the base and sides because you don't want it to burn in the oven!} a 7inch cake tin. Set aside.
3: In a mixing bowl, cream together the fats and sugar. {If doing by hand, the lard will take longer to beat in, so you may want to bring it to room temperature first so it is more squishy, you don't want any lumps of butter in the mixture.} Then, beat in the eggs.
4: Stir in the mincemeat {My mincemeat tin was 411g but when I took it out the jar and was weighing it, it came to 390g, so instead of saving a tiny bit, I added the extra 40g and it was fine} and fold in the flour. If needed, add a little milk.
5: Pour the batter into the prepared cake tin and bake for 10mins.
6: After 10mins, turn down the oven down to Gas 2/300℉/150℃/120℃ Fan and bake for approximately 1hr 15mins more {Mine only needed half and hou (30mins) more in the oven, but, it was a larger tin that recommended}, until the top is firm and the cake is shrinking slightly from the edges of the tin. {You can also check with a skewer or knife in the centre of the cake, if it comes out clean, it is done, if not wait another 5-10mins and check again} {You will want to cool this in the tin before transferring it to a wire rack for the final cooling, just so you can handle the cake more easily and are at less risk of dropping it}
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe: https://pin.it/nhtZgxb
Comments
Post a Comment