Mincemeat cake or the lazy girl cake.

Mincemeat cake or the lazy girl cake

Sitting in front of my computer, I noticed a green notebook on the side. It’s in this notebook, among many others, that I used to write recipes, in the days before I started this foodblog.

Recipes in this notebook are from all over the places, most of them are handwritten, either in English or in French.
Others are from magazines and are glued in quite tidily, at a time when I was much less busy then I am today.

One of this notebook’s recipes was given to me by my mother in law Anne and it’s called “mincemeat cake”. I chose to call it the “lazy girl cake” instead, as it takes less than 15 minutes to prepare, for an amazing result. I had nearly forgotten this cake which is a complete shame, as it’s one of David’s favorite cakes.

Mincemeat cake contains butter, sugar, flour, eggs, some sultanas and a jar of mincemeat.

“Mincemeat” is rather a strange name, even for British people as it literally means ‘minced meat’. It looks like a very heavy and rich jam and contains sultanas, apples, candied peels and spices. Sometimes, people add dried cranberries, almonds, brandy or port.

It is a very old and traditional British specialty, which is prepared at the beginning of December and left to mature until Christmas. In Victorian times, it was made with minced meat that is why you can still find the word meat in mincemeat. Mincemeat is used to make the famous “mince pies”: small pies made with shortcut pastry and filled with mincemeat which are served for Christmas. Most people buy mincemeat in jars. Every year, I promise myself that I will make my own but I haven’t done it yet. 

For this cake, as I am in the middle of my period “I-empty-my-shelves-before-buying-anything-else-new”, I chose to make it with a jar I bought last time I was in UK.

Mincemeat cake

150 g butter at room temperature
150 g sugar
2 eggs
225g self raising flour
75 g sultanas
1 mincemeat jar (400g)

A 23 cm round baking tin

Butter your baking tin and preheat your oven to 160 °C.
In a large bowl, cream the butter with the sugar.
Add the eggs and mix.
Add the self raising flour, the raisins, the mincemeat and mix well.
Pour the mixture into your tin, level the surface and bake for about 1 hour and 15 minutes.
A skewer inserted in the center should come out clean.
Allow to cool for 20 minutes, then remove from the tin and allow to cool on a wired rack.

This cake will keep for 10 days and even improves with time.

Note on the ingredients

In UK, you’ll find mincemeat in every supermarket or delicatessen. In France, it’s not so easy but try to have a look at the section “cuisine du monde” in some supermarkets especially when there are some ex-pats in the same region.

If you wish to make your own, Delia Smith’s recipe is foolproof.

Comments

[Cheap SEO]

Mmmmm lovely.

[Arlyn Nichols]

It isn't so much the absence of mincemeat as the horror struck expression of the butcher if you ask for kidney fat to make a cake and the mangled bloody lump they hand over unwillingly. however I have found a recipe using butter which is yummy though it needs using quickly, hence the mincemeat cake

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