Gluten Free Mincemeat Loaf Cake

Name: Gluten Free Mincemeat Loaf Cake
Cook time: PT55-60 M
Yield: 1 loaf cake
Ingredients: 3 eggs; 50g caster sugar; 175g FREEE Self Raising White Flour; 300g mincemeat; 100g butter; 100g soft brown sugar; 3 tbsp cinnamon; ¼ tsp salt

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55-60 minutes 1 loaf cake Nuts,Gluten,Wheat Vegetarian

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About this recipe:

Packed with seasonal flavours, this spiced fruity cake is the perfect lighter alternative to a traditional Christmas cake, for anyone who isn’t a big fan of the heavier fruit cake – or, if you need a last-minute cake for the festive season! Choose good quality mincemeat to make sure it’s even tastier.

This recipe has a little twist on a gluten free mincemeat cake, with a buttery cinnamon swirl running through it. But, it’s still easy and quick to make, and a great use of any leftover mincemeat from your gluten free mince pies. You could also drizzle or dust with icing sugar if you fancied.

Equipment:

900g/2lb loaf tin and 2 x mixing bowls

Ingredients:

3 eggs
50g caster sugar
175g FREEE Self Raising White Flour
300g mincemeat
100g butter
100g soft brown sugar
3 tbsp cinnamon
¼ tsp salt

Method:

200°C, Fan 180°C, 400°F, Gas 6

Preheat the oven and insert a baking liner or parchment paper into a 900g/2lb loaf tin.
Break the eggs into a bowl, add the caster sugar and beat until thickened.
Sift the flour into the bowl and mix well.
Add the mincemeat and stir to combine.
Tip half the mixture into the baking tin and spread it out.
Cut the butter into small cubes in a mixing bowl, add the brown sugar, cinnamon and salt and mix with a fork until it looks like breadcrumbs. then scatter half into the cake tin.
Tip the remaining cake mixture into the tin followed by the rest of the cinnamon mixture.
Press a fork to the bottom of the cake tin and drag it through the cake in a figure of eight shape a couple of times, to swirl the mixtures.
Bake for 55-60 minutes.
Leave to cool in the tin before turning out.