- 150g soft butter
- 150g light muscovado sugar
- 2 large eggs
- 225g self-raising flour
- 225g mincemeat
- 100g currants
- 100g sultanas
- 50g blanched split almonds
Two 450g loaf tins (top measurement 17cm x 11cm)
These are great to have on hand at Christmas time. They freeze superbly and make a nice present. This is one of my most popular recipes. You'll often see these on farmers' market cake stalls – it's a recipe I invented yonks ago. The mincemeat adds spice and moisture to the cakes
MAKES 2 LOAF CAKES
- Preheat the oven to 160C/fan 140C/gas 3. Grease two 450g loaf tins (top measurement 17cm x 11cm) and line with baking parchment.
- Measure all the ingredients, except for the almonds, into a large bowl and beat well until thoroughly blended. Turn into the prepared loaf tins and level out evenly. Arrange the almonds on top of each cake mixture.
- Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
TIP - Making 2 loaf cakes at a time means you have one for now and one to freeze – often a life-saver when friends arrive without warning.
PREPARING AHEAD - The cakes will keep for up to one week if wrapped tightly in clingfilm and stored in an airtight container. Or wrap the cakes and freeze for up to 2 months.
AGA - Put the tins on the grill rack in the lowest position in the large roasting tin. Bake in the roasting oven on the lowest set of runners with the cold plain shelf 2 sets of runners above for about 25 minutes until golden brown. Transfer the roasting tin and loaf tins to the middle of the simmering oven for about 35 minutes or until the cakes are golden, firm to the touch and an inserted skewer comes out clean.