I’m on a bit of a mincemeat kick!
Yes, I know I could freeze part ofthe batch I made a few days ago but I wanted to make it into as many things as possible right now!...plus I can always make more if I need to as it’s so simple.
I’ve never been a fan of traditional fruit cake as it’s so dense and rich and I’m not a lover of candied peel. However I do like the idea of a fruit cake as a semi-sweet filling mid afternoon snack served warm with some vegan butter or yoghurt. So as with all things… I set about creating my own version. This loaf is a lot lighter than a traditional loaf cake and I used a food processor to blend the mincemeat into the mixture so that the pieces were much smaller with a delicate crumb to the cake, (great for people who proclaim not to like fruit cake because of the bits!) but instead of blending you could simply fold the mincemeat through by hand if you would prefer to retain more of a texture to the fruit.
The basis of this recipe was inspired by this cake as it had a lovely light delicate sponge, although I have ended up modifying it quite a lot.
I can barely believe we’ve reached ‘Day 9’ already…..this time next week Christmas day will be upon us!
Ok- now I’m starting to get really excited…the final countdown has begun and there are still 3 more recipes to squeeze in this week….
So, put you Christmas tunes on, get your tinsel out and dance around the room like a crazy person. It’s Christmas so anything goes…plus after all that dancing you’ll need a rest and refuel with a little piece of cake!
Recipe: Mincemeat fruit loaf
- 150g wholemeal spelt flour
- 50g almond meal
- 50g potato starch
- 1tsp flax seed mixed with 1tbs hot water
- 3tsp baking powder
- 1tbs bicarbonate of soda
- 2tsp cinnamon
- 70g rapadura
- ¼ tsp stevia
- 100ml melted coconut butter
- 50ml soy yoghurt
- 100ml orange juice (more if needed)
- 1tsp vanilla extract
- 200g mincemeat (ideally homemade)
- Whole blanched almonds for decoration
- Fills one 8 inch loaf tin
Blend all liquids in food processor and melt coconut oil separately then mix in. Mix all dry ingredients together in a bowl then pour into the wet ingredients and beat well to get a very smooth mixture. Add the mincemeat last and either blend in or fold in by hand. Add a little more orange juice if necessary to ensure a smooth batter.
Pour into greased and lined 8” loaf tin. Place/scatter a handful of blanched almonds over the top of the loaf. Bake for approx. 40 mins at 180C. If the top of the loaf begins to brown before the centre is fully cooked, lightly cover with foil for the last few minutes of baking time.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.