Finest self Raising Flour

LAST MINUTE cHRISTMAS cAKE

Finest Self Raising Flour

An easy, simple recipe with few ingredients; this cake has all the
flavour of a traditional Christmas cake, yet can be made just a
day or so before cutting. The secret is to use a jar of really good
mincemeat – either homemade or the best you can find – as the
matured fruit and nut mixture will be plump, moist and full of
spices. The top can be left plain, scattered with coarse sugar or
brushed with melted apricot jam, then decorated with nuts.

Preparation: 15 minutes
Cooking time: 11/4 hours
Makes one large cake

  • 250g Marriage’s Finest Self-Raising Flour
  • 175g unsalted butter, softened
  • 125g dark brown muscovado sugar
  • 3 large free-range eggs, at room temperature, beaten
  • 300g luxury mincemeat
  • 1 tablespoon Brandy or orange juice
  • To finish – optional: Coarse sugar for sprinkling OR 100g mixed whole nuts
    (Brazils, walnuts, almonds, pecans) plus 4 tablespoons
    apricot jam melted with 1 tablespoon water
  • 20.5cm/8in round deep cake tin or springclip tin greased
    and lined (or use a ready made cake liner)

Heat the oven to 170C/325F/Gas3


Using a free-standing or hand-held electric mixer or whisk, beat
the butter and sugar until very creamy and light in texture.
Gradually beat in the eggs, beating well after each addition.
Add the mincemeat, Brandy and flour and mix in thoroughly
using a large metal spoon. Transfer the mixture to the prepared
tin and spread evenly. Scatter with coarse sugar if wished.
Bake in the heated oven for about 11/4 hours or until a skewer
inserted into the centre of the cake comes out clean. Stand the
tin on a wire rack and leave to cool completely before turning
out. Wrap the cake in fresh greaseproof or foil and leave for at
least 24 hours.


If you want to decorate your cake with a nut topping, pick out
the best nuts, then heat the jam with the water until melted and
very hot. Brush the top of the cake with warm apricot jam then
arrange the nuts on top. Brush with more jam, gently reheated,
so they are glued in place. Leave to set before cutting.


Store in an airtight container in a cool spot – not the fridge –
and eat within a week.

Last Minute Christmas Cake