Another recipe to use up the Christmas leftovers, but not a speck of chocolate to be found, so no good for a 'We Should Cocoa' challenge! No good for CT either, as it contains butter, but as he's not keen on dried fruit, I don't think he'll worry too much about not being able to eat any.
The recipe comes from Good Food, but isn't available online at the Good Food website, only from a useful, pocket-sized, book titled "101 Cakes and Bakes". A good book for those starting out in baking - I bought it for my daughter when she started showing an interest in cake baking!
200g SR flour
85g light muscovado sugar
85g marzipan, cut into small cubes
demerara sugar (or two tablespoons flaked almonds) for sprinkling on top.
icing sugar - optional
Line a 2lb loaf tin with parchment, pre-heat oven to 180C.
In a large bowl, rub fat into flour, then stir in the sugar and marzipan cubes.
In a small bowl, lightly beat the eggs, then mix in the mincemeat to loosen it.
When the mincemeat is well distributed into the eggs, add this mixture to the flour mix and stir until evenly combined.
Transfer to the loaf tin and sprinkle generously with demerara sugar or flaked almonds.
Bake for an hour, or until a probe comes out clean. If you used almonds on top, then you can sift some icing sugar over the cake while it is still hot.
Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.