I made two batches of this yummy loaf last night. Taken from the WI website (view here), it is is no way vintage. For this part I am ashamed but it’s just so quick and tasty I couldn’t resist! Plus, the fat cubes of marzipan and swirls of mincemeat make it a fab substitute to Christmas Cake should your Nigella hat be a bit skewed this festive season.
Happy Christmas to all cake-spot followers and a very special thank you to photographer Camilla for a wonderful year in cake. See you in 2011!
Mincemeat and Marzipan Loaf
- 115g/4oz wholemeal self-raising flour
- 115g/4oz self-raising flour, sieved
- 115g/4oz butter, cut into pieces
- 85g/3oz dark brown sugar
- 115g/4oz marzipan, cut into cubes
- 2 medium eggs
- 200g/7oz mincemeat
- Topping – 2tbsp demerara sugar
- Place flours into a bowl, add butter and rub in until fine breadcrumbs.
- Stir in sugar and marzipan, mix well.
- Beat eggs together, then add with mincemeat to dry ingredients, combine evenly.
- Turn mixture into greased and lined 1kg (2lb) loaf tin. Sprinkle top with demerara sugar.
- Bake in an electric oven at 180°C/gas mark 4/ fan oven 160°C for 50-60 minutes, until well risen and golden brown.
- Allow to cool in the tin for 15 minutes, before placing on a wire rack to cool completely. Delicious warm.