A rich and zingy cake that balances sweetness with the bitterness of marmalade – perfect to kick-start your Christmas feasting, and it’s so quick and easy you’ll have tons of time to go shopping.
Serves: 12 Time: 2 hours Difficulty: very easy
Credit: Adapted from a National Trust recipe book by Jane Pettigrew
- 225g/8oz self-raising flour, sifted
- 150g/5oz unsalted butter, softened
- 150g/5oz soft brown sugar
- 75g/3oz sultanas or raisins or a mixture
- 400g/1lb mincemeat
- 100g/3.5oz marmalade
- 2 eggs, beaten
- Whatever you need for your chosen decorating method (originally 75g flaked almonds)
- Pre-heat the oven to 160C/Fan 140C/325F/Gas 3. Grease and line a 20cm/8″ round cake tin.
- Put all the ingredients except the flaked almonds (if using) into a large bowl and mix well. Spoon or poor the mixture into the prepared tin (and sprinkle the flaked almonds over the top).
- Bake for about 65 – 75 minutes, until a skewer comes out clean.
- Remove from oven and leave in the tin for about 15 minutes then turn out onto a wire rack to cool fully.
There are many options for decorating this cake. The original recipe suggested 75g of flaked almonds be spread over the surface prior to baking. I wanted something more colourful, potentially “Christmassy”, so went for coloured shapes made from fondant icing. Or you could ice the cake all over. Your cake, your choice.