Mincemeat Cake With Brandy Butter Topping Recipe

Summary

Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Plain flour8 Ounce, sifted (225 Gram)
 Baking powder2 Teaspoon
 Soda bicarbonate1⁄2 Teaspoon
 Ground mixed spice1 Teaspoon
 Caster sugar6 Ounce (175 Gram)
 Milk1⁄4 Pint (At Room Temperature, 150 Milliliter)
 Butter4 Ounce, softened (100 Gram)
 Butter1 Teaspoon (To Grease Tin)
 Grated lemon rind1
 Eggs2 Medium, beaten
 Mincemeat4 Ounce (100 Gram)
 Butter2 Ounce, softened (50 Gram)
 Icing sugar6 Ounce (175 Gram)
 Brandy15 Milliliter (1 Tablespoon)
 Brazil nuts1 Tablespoon (To Decorate)

Nutrition Facts

Serving size: Complete recipe

Calories 4106 Calories from Fat 1660

% Daily Value*

Total Fat 189 g290.3%

Saturated Fat 106.1 g530.5%

Trans Fat 0 g

Cholesterol 862 mg

Sodium 1771.5 mg73.8%

Total Carbohydrates 536 g178.7%

Dietary Fiber 8.5 g33.8%

Sugars 344.6 g

Protein 62 g123.8%

Vitamin A 98.6% Vitamin C 10.9%

Calcium 101.6% Iron 22.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Let the oven heat to 325°F (170°C/Gas 3) and grease and line an 18 cm (7 in) square tin.
2. Combine together the flour, baking powder, soda and spice.
MAKING
3. Put in the sugar, milk, butter and lemon rind and beat until smooth.
4. Slowly add the eggs and beat thoroughly.
5. Put in the mincemeat and stir in well.
6. Into the prepared tin pour and let it bake for 1 hour until firm.
7. Take out of the oven and leave to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
8. Cream the butter and icing sugar together until light and fluffy, and then beat in the brandy.
9. Spread on to the cake and swirl a knife blade through the icing to create a pattern.
SERVING
10. Decorate with the brazil nuts.
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