Mincemeat Loaf Cake Food

MINCEMEAT LOAF

Steps:

• Beat the eggs, sugar and butter together.
• Stir in the milk and mincemeat.
• Combine the next 4 ingredients together and whisk.
• Pour it all at once into the liquid ingredients and stir completely. Pour into a well greased loaf pan.
• Bake at 350 degree for 50-60 minutes, until the loaf tests done.
• Remove and cool for 10 minutes, then remove the loaf from the pan and continue cooling on a wire cooling rack.
• Combine glaze ingredients and drizzle over the loaf once it's completely cooled.

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.

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.

MINCEMEAT BREAD

Steps:

• Preheat oven to 350 degrees F, & grease a 9 1/2" loaf pan.
• Whisk together flour, baking powder & salt.
• In another bowl, mix together sugar, melted shortening, mincemeat, egg & milk.
• Add to flour mixture, stirring only until dry ingredients are moistened.
• Bake 1 hour.
• Let stand for 24 hours before cutting!

MINCEMEAT BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
• Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
• Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
• To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

MINCEMEAT LOAF CAKE

Steps:

• In a bowl, use a hand mixer to cream the butter and sugar together.
• Add the egg, and mix again.
• Sift in the flour, add the milk, mincemeat and cranberries, and mix everything into a thick batter.
• Grease and flour a loaf tin - mine is 19x6 cm, 7.5x2.5 inches.
• Spread the batter evenly, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 45 minutes, or until a skewer inserted in the middles comes out clean.
• Leave to cool down completely before slicing.

MINCEMEAT CAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4 and butter a deep springform 18cm/7in cake tin.
• Place the flour, sugar and butter in a food mixer with the milk, mincemeat, eggs and lemon zest. Add a pinch of salt and mix on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon. Tip into the prepared tin and bake for 30 minutes.
• Meanwhile, mix the topping ingredients together in a bowl. Remove the cake and carefully sprinkle the crumble over the top with your fingers. Do it little by little, so that it does not sink into the cake. Return to the oven and continue to bake for a further 50 minutes or until a skewer inserted in the midlle comes out clean (80 minutes baking altogether). Cover loosely with foil for the last 10 minutes or so to prevent burning.
• Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the sides of the tin. Allow to cool completely and remove base if serving cold for tea, or eat barely warm if serving as pudding.