This recipe is based on one my Mum has been making for years, only she makes it in the summer with a filling of strawberry jam and fresh strawberries. A couple of years ago I had the (genius) idea to create a winter version using grated apple and mincemeat and it is super delish! Once I also put cubes of marzipan in there too. Mmmmmm.
I actually baked this back in December, when I couldn’t face making another tray of mince pies, but it strikes me that it would be a great way to use up any half-finished jars of mincemeat you have lurking in the fridge. The recipe is pretty forgiving, so if you don’t have quite enough mincemeat you could bolster it with jam or marmalade, or more apple, or whatever comes to hand.
The finished texture is quite biscuity, rather than cakey, which I quite like. It’s very good in thin slices, with a cup of tea. Just don’t be too tempted to dunk, as I was – it collapsed into my cup and I had to fish the soggy remains out with a spoon. Oops.
I also discovered that a thicker slice, warmed in the microwave and served with cream or custard, makes a very acceptable dessert.
You could probably kid yourself that the apple in this means it’s a healthy option, but to be honest, if you’re spending January in detox mode, probably best to postpone making this. Just as well mincemeat seems to keep in the fridge indefinitely! Put this easy and delicious mincemeat slice on the list for next month 🙂
Makes one loaf, which probably cuts into around 12 slices – depending on how thickly (or otherwise) you slice them.
- 115g butter or margarine
- 115g caster sugar
- 1 egg
- 225g plain flour
- 1 tsp baking powder
- 1 apple
- 5-6 tbsp mincemeat (approx. half a 400g jar)
- 1-2 tsp demerara sugar - optional
- 1-2 tsp flaked almonds - optional
- Cream the butter and sugar together until pale. Beat in the egg then fold in the flour and baking powder to give a soft dough. Divide the dough into two balls, wrap in clingfilm, and put one in the fridge and one in the freezer.
- Preheat the oven to 180C. Line a loaf tin with baking parchment and set aside.
- Remove the core from the apple and grate the rest into a bowl.
- Remove the ball of dough from the fridge. Unwrap and press into the bottom of the prepared loaf tin. Squash down with your knuckles into an even layer.
- Spread the mincemeat over, then sprinkle with the grated apple.
- Remove the dough from the freezer. Either grate it over the top, or else squash it into a rectangle the same size as the tin (easiest between two sheets of parchment) and place over the filling.
- Sprinkle over the demerara sugar and almonds, if using, and bake in the preheated oven at 180C for around 45 minutes until risen and golden.
- Allow to cool in the tin, then remove, slice and serve!
I’m entering this delicious fruity bake into this month’s Love Cake challenge over at JibberJabber, which is on the theme of Feeling Fruity.
I’m also entering it into Credit Crunch Munch, as the ingredients are all pretty low cost or leftovers. Credit Crunch Munch is hosted by Helen at FussFreeFlavours and Camilla at FabFood4All.
Since it enabled me to use up half a jar of mincemeat, this recipe has to go in the No Waste Food Challenge, hosted this month by Elizabeth’s Kitchen Diary.
And finally, I’m entering it in Casa Costello’s Bake of the Week.