This unusual cake which is moist with a surprisingly light texture is an ideal way to finish up any left-over mincemeat. Needs to be cold before slicing and the taste and texture is actually better the next day.
4 oz. unsalted butter (softened)
3 oz. soft brown sugar
2 eggs (beaten)
5 oz. self-rising flour
8 oz. mincemeat
1 tablespoon cold water
- Preheat oven to 325°F. Grease and then line an 8-inch cake pan with wax paper.
- Cream the butter and sugar together until fluffy. Beat in the eggs. Fold in flour, then fold in mincemeat and water.
- Spoon mixture into pan. Level surface. Bake in the center of the oven for about 30 minutes, until the cake is well risen and golden brown.
- Put cake pan on a cooling rack and let cool completely in the pan.