Who needs mince pies when you can have mince cakes? Although the recipe calls for extra raisins and sugar these cakes aren’t as sweet as mince pies and are much lighter. The mincemeat gives them a richer taste than normal sponge cake.
Sorry to those who think it’s a bit early to be posting festive recipes. I usually have a rule not to start thinking about Christmas until we hit December but I made these for Sophie’s Pre-School Christmas Fair this weekend so I feel like the season is nearly upon us.
These cakes are amazingly easy to make. I’d weighed out the ingredients, combined the mixture and divided it between the cake cases in the time it took my oven to warm up. It’s an ideal recipe to make with kids (though let’s be honest it would take at least twice as long 😂) but I made them on my own this time as I had some spare time while the young’uns were out at school and preschool.
Although *most* of these went to the Christmas Fair I kept enough back for a taste test, which they passed with flying colours.
Makes 15 cakes
- 125g flour
- 175g mincemeat
- 75g margarine
- 75g caster sugar
- 125g raisins
- 1 egg
- Heat the oven to 180°C.
- Measure all the ingredients into a mixing bowl, sifting the sugar and flour to get rid of any lumps and to get some air into the mixture.
- Mix with a wooden spoon (no need to get the electric whisk out).
- Put paper cases in a cake tray and spoon out the mixture into each case.
- Cook for 20 minutes. When they are ready the cakes will be golden and your kitchen will smell lovely. If in doubt, test a cake by sticking a sharp knife in it – if it comes out clean then they are ready.
- Take the cakes out of the cake tray and cool on a cooling rack.
These cakes will stay fresh for a few days in an airtight container.
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