I guess many of you, like me, still have the odd bits left over from Christmas. The chocolates, admittedly, are long gone but I did have a large unopened jar of mincemeat that I had intended for mince pies but then never got round to making them. Everytime I opened the cupboard door the mincemeat berated me for neglecting it! I can across this recipe in a Good Food recipe book a couple of years ago but felt it needed tinkering with so tinker I did.
The Good Food recipe called for diced marzipan but I felt it got lost during the baking so I went for a Stollen approach with a layer of marzipan running through the cake. I added a bit of spice and prettied it up with flaked almonds. The resulting cake is moist and flavour packed and gorgeous with a cuppa after a long walk with the dogs.
This recipe makes 2 x 1kg (2lb) teabreads which keep well in an airtight container but freeze well too.
- 1lb self raising flour
- 8oz cold butter
- 6oz light brown sugar
- 10oz marzipan
- 4 free range eggs
- 600g mincemeat
- 1 tsp cinnamon
- 0.5tsp mixed spice
- handful of flaked almonds
- preheat the oven to 180C/ 160C fan/gas mark 4
- Line 2 x 1kg (2lb) loaf tins
- Rub together the flour, butter, spices and sugar until they resemble breadcrumbs.
- Add the eggs and mincemeat and mix well.
- spoon a layer of mixture into each loaf tin.
- Roll out the marzipan until it is approximately 1 cm thick and add a layer to each tin. (I used the bottom of the tins as a template so that the marzipan fitted perfectly)
- Divide the remaining mixture between the tins.
- Sprinkle the flaked almonds over the mixtures
- Bake in the oven for approximately an hour (cover with foil part way through if the cakes start to brown too quickly). Remember that when testing with a skewer the marzipan will