FREE NATIONWIDE DELIVERY ON ALL ORDERS PLACED VIA OUR STORE*

HOMEMADE BORDERFIELDS MINCEMEAT CAKE

Mincemeat Cake
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

Homemade Borderfields Mincemeat

450g cooking apples, peeled, cored and finely chopped
120ml Borderfields cold pressed rapeseed oil
340g raisins
225g sultanas
225g currants
225g whole mixed peel finely chopped
340g soft dark brown sugar
Zest and juice of 2 oranges
Zest and juice of 2 lemons
55g whole almonds, cut into slivers
4 tsps mixed spice
½ tsp cinnamon
½ nutmeg, grated

6 tbsps brandy
Ground almonds, for thickening

Borderfields Christmas Mincemeat Cake

140g / 5oz soft butter
140g / 5oz caster sugar
2 free range eggs
225g / 8oz self raising flour
80g / 3oz sultanas
80g / 3oz ground almonds
450g / 1lb Homemade Christmas Mincemeat (see recipe above)
Flaked almonds & handful of demerara sugar for the topping

METHOD

Homemade Borderfields Mincemeat

  1.  Put all the ingredients except the brandy and ground almonds in a large bowl and mix thoroughly. Cover with a cloth and leave for 12 hours, then add the ground almonds if desired to give a thicker consistency.
  2. Preheat the oven to 105°C/225°F/Gas Mark ¼. Place the mincemeat in an ovenproof dish, cover loosely with foil and place in the oven for 3 hours. Remove from the oven, allow to cool, then stir in the brandy. Divide between clean, dry sterilised jars, cover with wax discs and seal.

 

Borderfields Christmas Mincemeat Cake

  1. Cream the butter and sugar together. Mix in the eggs and the flour and fold in the remaining ingredients. Pour into a greased and lined 900g / 2lb loaf tin, sprinkle over the topping and bake for one and a half hours in an oven at 150°C / 300°F / Gas mark 2.