Last Minute Christmas Cake
About the bake
This cake is best baked and enjoyed over the festive season and will not keep for much longer. This recipe uses festive store cupboard ingredients so no special shopping trip required!
Method
Step 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).
Step 2
Cream together the softened butter and the sugar. Stir in the zest of the lemon and orange.
Ingredients for this step
- 125gUnsalted butter (softened)
- 225gBillington's Unrefined Dark Muscovado Sugar
- 1Lemon zest (grated)
- 1Orange zest (grated)
Step 3
Mix in the flours, baking powder, eggs, brandy and mincemeat.
Ingredients for this step
- 150gAllinson's Plain White Flour
- 125gPlain wholemeal flour
- 2 1/2 tspBaking powder
- 2Free range large egg(s) (beaten)
- 2 tbspBrandy
- 400gMincemeat
Step 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.
Step 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.
Step 6
Leave to cool then decorate as you like. Remember this cake is best enjoyed fresh!
Ingredients
- 125gUnsalted butter (softened)
- 225gBillington's Unrefined Dark Muscovado Sugar
- 150gAllinson's Plain White Flour
- 125gPlain wholemeal flour
- 2 1/2 tspBaking powder
- 1Lemon zest (grated)
- 1Orange zest (grated)
- 2 tbspBrandy
- 2Free range large egg(s) (beaten)
- 400gMincemeat
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