help - recipe for fruit cake using jar of mincemeat

shell2001

Saw recipe for this on thread other day and now cannot find it. I did quick search but have oven on now and want to fill it.

Can anyone help please

PasturesNew

Is this it?
https://forums.moneysavingexpert.com/discussion/4342795

cherie1122

Rosalie Lavender posted this one a while back and I've made it several times. It's lovely

Mincemeat slice

8 oz mincemeat

4 oz margarine

3 oz sugar

2 eggs

5 oz self raising flour

Mix all the ingredients together. Spoon into a 10 x 7 inch baking tin and bake at gas mark 3, 160’C for 40 minutes. ( keep an eye on it though because it may cook in less time. In my fan oven it cooks much faster than that.)

rosie383

Maybe it's this one that I posted in the 'Whatt have you baked today?' thread, about a week back.

Post number 3883. I've made it a few times now and it is just so gorgeous, but maybe too late for you today.
https://forums.moneysavingexpert.com/discussion/comment/58717851#Comment_58717851

shell2001

Rosie - thats the one:T.

Thank you everyone for your input so other fab ideas there too, shame I am the only one in our house that likes fruit cake type things (or maybe not, more for me:rotfl:)

rosie383

Glad to help Shell. Hope you like it as much as we do!

TravellingAbuela

I bought quite a few jars of mincemeat from Sainsbury's when they were selling them off at 13p after Xmas so will certainly try these recipes. Mmm salivating already!! I also got a couple of their Taste the Difference Cassis ones, I wonder how this flavour would work in a cake? Anyone tried it?

fozziebeartoo

TravellingAbuela wrote: »

I bought quite a few jars of mincemeat from Sainsbury's when they were selling them off at 13p after Xmas so will certainly try these recipes. Mmm salivating already!! I also got a couple of their Taste the Difference Cassis ones, I wonder how this flavour would work in a cake? Anyone tried it?

I have used both sorts of mincemeat in muffins, just stirred 1/2 jar through a normal muffin recipe (Nigella one is my fave) and they taste wonderful!!

For extra luxury, I stir a bit of sugar into some Philly, blob it on top of the muffins before cooking........when cold you have mincepie muffins with a "cheesecake" centre......blissful!!

Mmmmm......glad I made more yesterday, just off to get one with a cuppa :T

Meadows

Mincemeat Streusel (makes 16 slices)

1 pack short crust pastry
500g Mincemeat

For the topping

75g SR flour
40g semolina (not the packet quick dessert semolina)
40g caster sugar
75g butter

For the topping: put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour into the dry ingredients and mix together to form a dough, chill for 30 minutes (or make the day before, or make and freeze).
Preheat the oven to 200c°
You will need a 30 x 23cm (Swiss roll) tin.
Roll out the pastry slightly larger than the tin to line the base and sides of the tin. Spread the mincemeat evenly over the pastry base.

Grate the dough coarsely over the mincemeat. Bake for 20-25 minutes until golden brown. Cool Remove from tin and slice into 16 pieces.

Honey & Lemon Mincemeat (Makes1.5KG)

150g vegetarian shredded suet
225g currants
1 large cooking apple coarsely grated
Grated rind of 2 lemons
Grated rind of and juice of 1 orange
115g chopped prunes
115g chopped stoned dates
150g raisins
225g sultanas
115g flaked almonds
90ml clear honey
5ml mixed spice
60ml brandy or rum
2.5ml ground cloves or all-spice

Mix all the ingredients together well in a large mixing bowl. Cover and store in a cool place for two days, stirring the mixture occasionally.

Sterilize clean jam jars by placing them in a warm oven for 30 minutes. Cool, then fill with mincemeat, and seal with wax discs and screw tops.
Label and store until required. (Leave at least 3-4weeks for flavour).

Or

Grab a pack of Filo Pastry, unroll and with all shhets stack on top of each other cut into four (squares or oblongs depending on length of pastry).
Melt some butter.
Get a deep muffin pan and lightly grease.
Separate the filo sheets and brush each cut segment of pastry, one a a time, lay the next one on top at an angle , do this until you have four butter pieces then put this into the muffin tin to form a pastry case (repeat for all the remaining filo pasty - reserve one cut segment for each case.
Spoon mincemeat into each case (you can layer with dried fruit and /or nuts) when about 3/4 full add a butter pastry segment scrunched up as a top.
Before baking (use pastry cooking times/heat) brush with melted butter.
When cooked and golden remove from the oven, plce on a cooling rack and sprinkle with icing sugar. Eat either hot or cold, with or whithout cream. (suitable for freezing).


http://allrecipes.co.uk/recipe/24613/easy-mincemeat-fruit-cake.aspx

http://www.dailymail.co.uk/home/you/article-2065270/Recipe-Mincemeat-loaf-cakes.html

http://www.deliaonline.com/recipes/cuisine/european/english/last-minute-christmas-mincemeat-cake.html

http://www.mumsnet.com/Recipes/i/2319-Mincemeat-cake

http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mincemeat_crumble_cake.html

Chellie1964

cherie1122 wrote: »

Rosalie Lavender posted this one a while back and I've made it several times. It's lovely

Mincemeat slice

8 oz mincemeat

4 oz margarine

3 oz sugar

2 eggs

5 oz self raising flour

Mix all the ingredients together. Spoon into a 10 x 7 inch baking tin and bake at gas mark 3, 160’C for 40 minutes. ( keep an eye on it though because it may cook in less time. In my fan oven it cooks much faster than that.)

Just made this cake, added double the amount of mincemeat as I had a large jar half used and added some cinnamon. It took a little longer than 40 mins, but turned out moist and delicious. Thanks I was wondering what to do with that mincemeat annoying me in the fridge!