Festive Mincemeat Crumble Cake

24 Dec

An absolutely yummy Christmas treat. I made this cake using the leftover mincemeat I had from making mince pies. It’s delicious served warm with softly whipped cream or ice cream for as dessert or a cheeky mid day snack!

Ballymaloe Mincemeat Crumble Tart

Serves 8-10

Crumble Topping
4 ozs (110g) self-raising flour
3 ozs (75g) chilled butter, diced
3 ozs (75g) castor sugar
1 oz (25g) flaked almonds

Cake
6 ozs (175g) self-raising flour
4 ozs (110g) softened butter
4 ozs (110g) soft brown sugar
2  eggs
1/2 teaspoon vanilla extract
2 tablespoons milk
1lb (560g) Mincemeat
icing sugar

8 1/2 inch (21.5cm) spring form tin

Pre-heat the oven to 180°C

Butter the tin with melted butter.

Next make the crumble topping.
Put the flour and castor sugar into a bowl.  Rub in the diced butter until the mixture resembles coarse crumbs.  Stir in the almonds.  Keep aside.

To make the cake.
Cream the soft butter in a bowl.  Add the soft brown sugar and continue to beat until light and fluffy.  Beat in the eggs one by one, add the vanilla extract and stir in the sieved flour and milk.

Spoon the mixture into the greased tin.  Spread the mincemeat over the batter.  Sprinkle the crumble over the mincemeat.  Bake for 45-50 minutes.  Remove the sides and dredge the cake with icing sugar.

Image

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: