A number of weeks ago I made a large batch of mincemeat. Wanting to try some recipes to use it in, other than mince pies, I made this Apple Mincemeat Cake. It is adapted from a recipe for a pear and mincemeat crumble cake that I found on the BBC Good Food website. At the time I had apples to use up and as the mincemeat contains apples as well as dried fruit, I decided to give it a go. It turned out really well.
It’s a lovely moist cake and the texture of the crumbly streusel topping makes it different from any other cake that I have made before. I made one for my Brother and his family and he tells me that as well as eating slices of it cold they also warmed it up and ate it with a scoop of vanilla ice cream – I must try that next time I make it.
So, for any of you that are totally confused with what mincemeat is and why I would put it in a apple cake, I’ll explain. Firstly, to put your mind at rest, it doesn’t contain any meat. Even on my most experimental of baking days, meat and apple in a cake would be taking it too far.
Mincemeat is infact a very popular Christmas food in the UK which contains lots of dried fruit, spices, suet and alcohol. We put it in pastry cases (mince pies) and eat way too many of them over the festive period. I wrote a little bit about the supposed origins of mincemeat here and I plan to post a recipe for mince pies over the next couple of days. Watch this space!
For those of you that are looking for an alternative recipe for your mincemeat this Christmas, I really recommend this cake. It should keep for 4 – 5 days in an airtight tin or you can freeze it for up to a month.