Mary Berry's Mincemeat Loaf Cakes

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I managed to procure for myself some actual British Mincemeat this year from an online shop called Blighty’s here in Canada.   I’ve actually bought quite a few things from them in the past year and have been really impressed with the quality and the service.  

Everything has come perfectly packed and well within the use by date. Sometimes when you buy from shops like this, what arrives is very close to its sell by date or expired.  I have not had that problem with this online shop. I highly recommend if you like British goods. I find that things are quite reasonably priced as well.

What a world eh? When I lived in the UK, I was buying things from a North American shop and here in Canada, I buy from a British. The heart wants what the heart wants!

 

A lot of the time I make my own mincemeat, but I couldn’t get the proper candied citron/peel that I wanted to use. I will have to wait until citrus season here in Canada in January and make my own candied peel for next year so I can make proper mincemeat from scratch.

I use a lot of mincemeat at this time of year. It’s not just for tarts and pies. I use it in all sorts!

 

I saw this recipe for a delicious looking loaf cake on a page called Something Sweet Something Savory a few weeks back and bookmarked it as a “want to try recipe.”

I love Mary Berry’s recipes.  Everything I have ever made of hers has always been exceptional.  I do have a bit of a problem now I am back in Canada, but for the most part they always work.

 

I baked this cake last week. I did cut the recipe in half and my cherries I had added on top prior to baking did sink down into the cake when it was baked.  The nuts did not.  So, I added some afterwards to pretty it up.

I am not sure if that is why the cake sunk a bit in the middle or not, but it tasted perfectly fine.  I figured maybe because I cut the recipe in half and my cherries sunk, they added to the cake sinking, but as you can see the cake looks perfectly cooked, even if it did sink in the middle.

 

Sometimes when a cake sinks in the middle it develops a kind of a doughy middle, or a “bone” as my ex-mil used to call it. This did not and was perfectly delicious, especially with a nice hot cup of herbal tea.

If you are a drinker, it would probably be nice with a small glass of sherry.

In any case, it tasted really good. I was determined to do it again, and this time follow the recipe exactly.

 

This time I baked it as four small loaves for gift giving. I am a Ministering Sister at church to some ladies and I thought they would welcome a small loaf along with their Christmas card.

Again, the cherries on top sunk down into the cakes. I did not use nuts this time. Never mind. Still delicious, I am sure.

 

If I make it again, and I probably will, I won’t bother adding cherries or nuts to the top to decorate it. I will leave it just as is.

It was a very simple cake to make. An all-in-one cake. Mary Berry is a great proponent of the all-in-one cake.  A lot of her cake recipes are all-in-ones. Just dump everything into a bowl, beat and bake. I love that idea. No fuss, no muss.

Pretty standard baking ingredients. And the mincemeat of course!

• 2/3 cup (150 g) soft butter
• 1 cup (225 g) mincemeat
• 3/4 cup (150 g) soft light brown sugar
• 1 1/2 cups + 1 TBS (225 g) self-raising flour
• 2 medium free-range eggs
• 1/2 cup (100 g) Glace cherries
• 3/4 cup (100 g) sultanas
• 2 tablespoons milk
• blanched almonds or halved glace cherries, for decoration

 

You can buy mincemeat here in Canada. Robertson’s is the brand I have seen the most of.  I bought from Blighty’s as I said, because I wanted real British mincemeat.  Call me spoiled.

Self-rising flour can sometimes be hard to procure. You can easily make your own, which is what I do. Measure your flour by the cup full into a container and add 1 1/2 tsp baking powder and 1/4 tsp of salt for every cup of flour. Give it a good whisk and it’s good to go.

 

Make sure all of your ingredients are at room temperature.  You can use block margarine instead of butter if you wish. I always use butter in my baking.  It’s what I prefer.

I weighed out my eggs and large Canadian eggs are pretty much the same weight as British medium sized eggs.  So, I just used large Canadian eggs.

 

The all-in-one method is such a simple way to make a cake. I love it. It’s so easy and practical. Just dump and mix.

 

With the cherries sunk into the middle or not, this was a really nice cake. Buttery and fruity, without being as sweet as a regular fruit cake.  It’s the perfect teatime cake, I think!

It also keeps very well. I am still nibbling on the one I made last week and its perfect.

If you love using mincemeat in your baking, you might also enjoy the following:

HOLIDAY DANISH - Another cheat recipe which used refrigerator croissant dough. Flakey and delicious with a filling of mincemeat and cream cheese! Love. Love. Very easily made.

APPLE AND MINCEMEAT PUDDING – A deliciously moist cake sweetened and filled with mincemeat bakes over a tart/sweet apple base for a dessert that is quite simply beautiful. Serve warm with lashings of custard, cream or a scoop of vanilla ice cream.

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