Mince Pound Cake Food

MARY BERRY'S MINCEMEAT LOAF CAKES

Steps:

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

HOLIDAY MINCEMEAT CAKE

Steps:

• Stir the flour, baking powder, baking soda and salt together; set aside.
• Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
• Beat in the sugar.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the mincemeat.
• Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
• Stir in the nuts.
• Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
• Preheat the oven to 350 degrees F.
• If using a Bundt pan, bake for 55 to 60 minutes or until done.
• If using a cake pan, bake for 45 to 50 minutes.
• In either case, cool in the pan for 10 minutes.
• Remove from the pan and cool completely.
• Dust with icing sugar before serving.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

MINCE POUND CAKE

Steps:

• Grease and flour a 10 inch fluted tube pan. set aside.
• Stir together flour and baking powder. In large mixer bowl, beat together margarine and sugar until light and fluffy.
• Add eggs and vanilla; beat til light and fluffy.
• Add dry ingredients to the margarine mixture alternately with apple juice.
• beat with mixer on low speed after each addition. By hand, fold in mincemeat.
• Pour into prepared pan. Bake at 350 for 50 to 55 minutes or til done. Let cool in pan 10 minutes.
• Remove from pan Cool on wire rack. .

LITTLE MINCE PIE CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
• Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
• Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

SPICED POUND CAKE

Steps:

• In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,

MINCE POUND CAKE

Steps:

• Grease and flour a 10 inch fluted tube pan. set aside. Stir together flour and baking powder. In large mixer bowl, beat together margarine and sugar til light and fluffy. Add eggs and vanilla; beat til light and fluffy. Add dry ingredients to the margarine mixture alternately with apple juice. beat with mixer on low speed after each addition. By hand, fold in mincemeat. Pour into prepared pan. Bake at 350 for 50 to 55 minutes or til done. Let cool in pan 10 minutes. Remove from pan Cool on wire rack. Drizzle with Apple Icing. makes 12 to 16 servings Apple icing: Mix 1 cup sifted powdered sugar and about 1 Tbsp. apple juice. Add more juice if needed to drizzle. Traditional Mincemeat: 1 1/2 lbs. lean beef rump, neck or chuck, cubed 1/2 lb. suet, finely chopped 4 lbs. tart apples, peeled,cored and chopped 2 pkg. dark and/or golden raisins, 15 oz each 1 pkg. currants, 10 oz 2/3 cup diced citron 2/3 cup diced candied fruit 2 cups sugar 1/2 cup molasses 4 tsp. ground cinnamon 1 1/2 tsp. ground nutmeg 1 1/2 tsp. ground mace 3 cups cider 2 cups sherry 1 cup brandy In medium pan, cover beef with water. Boil 1 1/2 hours or til tender. Cool. In blender or food processor, finely chop meat. In large kettle, mix chopped meat with suet, apples, dried and candied fruits, sugar, molasses, spices, cider, 2 tsp. salt and 1/4 tsp. pepper. Bring to boiling, stirring occasionally. Add sherry and brandy. Simmer 30 minutes, stirring often. To freeze, put 1 or 2 cups portions in moisture and vapor proof containers. Seal, label and freeze. To can, pack hot into hot clean pint jars, leaving 1/2 inch headspace. Adjust lids. Process in pressure canner at 10 lbs. pressure for 20 minutes. Makes 10 pints. Fruit Mincemeat: 1 1/2 lbs. firm pears, peeled, cored and chopped 1/2 lb. tart apples, peeled, cored and chopped 1 1/2 cups dark and/or gold raisins 3/4 cup chopped dried figs 3/4 cup chopped dried apricots 1 Tbsp. chopped candied ginger 1/2 cup slivered almonds, toasted 3/4 cup packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground mace 1/4 tsp. ground nutmeg 1 Tbsp. finely shredded lemon peel 1/3 cup lemon juice 1/4 cup brandy Mix all ingredients. Heat to boiling. Stir often. Pack in 1 cup portions; refrigerate up to 5 days or freeze up to 4 months. To can, pack in hot clean 1/2 pint jars, leaving 1/2 inch headspace. Process in boiling water bath 10 minutes, begin timing when water returns to boil. Makes 6 to 7 half pints. Holiday desserts, 1988