It seems I only just mixed up and canned my mincemeat, and here I am using some already. One of the reasons I decided to make mincemeat was that I had been seeing so many ideas for things to make with it other than pies or tarts, which I usually find to be a bit too intense. This cake, however, was very good. The mincemeat gave it a lively, rich flavour and moist texture but it was not overwhelming.
I actually only put in 1/4 cup of sugar on the grounds that mincemeat basically is sugar, held together with a little fibre and booze. But apparently not quite, because the general consensus was that it could have used a little more. You may wish to taste the batter to be sure you have added the correct amount. I have to say I was amazed that what looked like a substantial quantity of mincemeat going into the batter turned out be almost invisible in the finished cake. We could certainly taste it though!
8 to 12 servings
1 hour 30 minutes – 30 minutes prep time
Mix the Dry Ingredients:
2 cups whole spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
Measure the flour, and mix in the other ingredients – you can do it right in the measuring cup, if the sides are high enough.
Mix the Wet Ingredients & Finish:
1/2 cup unsalted butter
1/3 to 1/2 cup sugar
the finely grated zest of 1/2 large orange
2 large eggs
1/2 cup (the juice of 1 large) orange
2 cups (500 ml) mincemeat
Line the bottom of an 8″ spring form pan with parchment paper, and butter and flour the sides, Preheat the oven to 350°F.
Work the butter until soft in a large mixing bowl, then add the sugar and work them together until very smooth and soft.
Grate the orange zest finely and add it to the butter. Mix it in well. Break in the eggs, one at a time, and beat them in. The mixture will be quite curdled looking and that is fine.
Mix in half the flour, etc. Measure your orange juice; if you are short of 1/2 cup top it up with some brandy, rum, or sherry. Add half of it to the batter and mix well.
Mix the mincemeat into the batter. Mix in the remaining flour, and the remaining orange juice, until the batter is smooth. Scrape it into the prepared pan and smooth it out evenly. Bake for 1 hour, until a toothpick inserted in the centre comes out clean.
Let the cake cool for 10 minutes in the pan, then loosen the sides and let it sit until cool. Keep well wrapped until you are ready to serve it. Keeps well for several days – and in fact is probably best let to sit for at least one day before being served – but it is not for long-term storage like fruitcake because of the apples or pears in it. You could freeze it, I imagine.
Last year at this time I made Roasted Potatoes Manti Style.