Mary Berry Mincemeat Traybake Recipes

MARY BERRY'S MINCEMEAT LOAF CAKES

Mary Berry's Mincemeat Loaf Cakes image

This classic mincemeat loaf cake recipe from Mary Berry is a very useful recipe for using up leftover mincemeat and makes two loaves - one for yourself and one for a friend! A classic, light fruit cake that's perfect with a cup of tea or a glass of mulled wine.

Provided by Mary Berry

Categories Cakes

Time 1h10m

Number Of Ingredients 8

Ingredients

150 g soft butter
225 g mincemeat
150 g soft light brown sugar
225 g self raising flour
2 medium eggs
100 g Glace cherries
100 g sultanas
50 g blanched almonds or halved glace cherries, for decoration

Steps:

Preheat oven to 180C/160Fan/350F.
Grease and line 2 1lb (450g) loaf tins.
Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

Nutrition Facts : Calories 271 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 341 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MINCEMEAT & SHORTBREAD SQUARES

Mincemeat & shortbread squares image

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

Provided by Good Food team

Time 1h5m

Yield Cuts into 16 squares

Number Of Ingredients 9

Ingredients

250g pack butter , at room temperature
100g golden caster sugar
1 tsp vanilla extract
11/4 tsp ground cinnamon
1/2 tsp ground cloves
250g plain flour
140g ground rice
350g mincemeat (top-quality or homemade)
2 tbsp granulated sugar

Steps:

Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 301 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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