Two 450g loaf tins (top measurement 17cm x 11cm)
These are great to have on hand at Christmas time. They freeze superbly and make a nice present. This is one of my most popular recipes. You’ll often see these on farmers’ market cake stalls – it’s a recipe I invented yonks ago. The mincemeat adds spice and moisture to the cakes
MAKES 2 LOAF CAKES
TIP - Making 2 loaf cakes at a time means you have one for now and one to freeze – often a life-saver when friends arrive without warning.
PREPARING AHEAD - The cakes will keep for up to one week if wrapped tightly in clingfilm and stored in an airtight container. Or wrap the cakes and freeze for up to 2 months.
AGA - Put the tins on the grill rack in the lowest position in the large roasting tin. Bake in the roasting oven on the lowest set of runners with the cold plain shelf 2 sets of runners above for about 25 minutes until golden brown. Transfer the roasting tin and loaf tins to the middle of the simmering oven for about 35 minutes or until the cakes are golden, firm to the touch and an inserted skewer comes out clean.
This recipe is from: Mary Berry's Christmas Collection (Headline)