This cake came about as a flash of inspiration after I’d made some festive gin liqueurs and didn’t want to waste the delicious fruit. It’s quick & easy to make, and if you haven’t made gin liqueur to give you the boozy fruit, simply soak the apples in your favourite tipple instead (see suggestion below), and use the mincemeat straight out of the jar 🙂
- 115g self-raising flour
- 100g butter (I like using salted butter, but you can use unsalted if you prefer)
- 100g golden caster sugar
- 2 large eggs, lightly beaten
- all the fruit from the mincemeat gin liqueur and toffee apple gin liqueur, after you have sieved all the gin into bottles and squeezed out as much from the fruit as you can, plus the rest of the open jar of mincemeat that you didn’t use for the gin
If you haven’t made festive gin liqueur, you can soak the fruit in any alcohol of your choice. I have done this with Rum as follows:
Place approximately 80g of dried apple rings, 2 sweet red apples (peeled, cored and cut into segments) and a full 400g jar of mincemeat into a large glass bowl, add a couple of generous tablespoons of clear honey, cover with dark Rum and stir. Cover and leave to stand for 2 days, stirring from time to time. Then sieve the liquid into a sterilised bottle (the Rum liqueur is delicious!), squeezing any excess Rum out of the fruit. Roughly chop the fruit and use for the cake.
Pre-heat the oven to 180°C (fan).
Whisk the butter and golden caster sugar until they become light and creamy, then gradually add the eggs, continuing to whisk as you do so. Add a little flour with the last of the eggs to avoid the mixture splitting, then fold in the rest of the flour.
Add the boozy fruit, stirring the thick mixture well, to ensure the fruit is evenly distributed.
Place the mixture into a greased 2lb loaf tin and place into the pre-heated oven for about 65 minutes (check that a wooden skewer comes out almost completely dry before taking the cake out of the oven).
Leave the cake to cool almost completely in the tin before turning it out onto a cooling rack, to avoid it falling apart.
This cake will keep for a few days, wrapped in clingfilm and tin foil – if you can keep your hands off it long enough!!!