Mincemeat Crumble Cake Recipe
This mincemeat crumble cake is a great way of using up leftover mincemeat or just a sweet treat to make over the festive season. Crumbly and delicious.
Servings 10 slices
Ingredients
- 75 g butter or spread
- 75 g caster sugar - light muscovado sugar or light brown sugar work well too.
- 2 eggs beaten
- 225 g self raising flour
- 200 g mincemeat
- 120 g raisins
- 2 tbsp milk
For the crumble topping:
- 50 g self raising flour
- 35 g butter or spread
- 20 g caster sugar
Instructions
- Preheat oven to 180C/Gas 4. Grease a loaf tin using a little butter or spread.
- Beat spread and caster sugar together in a large bowl until pale and fluffy.
- Gradually beat in the eggs until combined, then fold in the flour, mincemeat, raisins and milk. Spoon the cake mix into a loaf pan.
- Now for the crumble topping. In a separate bowl, rub the butter flour and sugar together until it resembles breadcrumbs.
- Pour this crumb topping on top of the cake batter in the prepared loaf tin and then bake in the middle of the oven for 50-60 minutes until a skewer inserted comes out clean and it’s lovely and golden brown.
- Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.