I make this cake as my gluten free Christmas cake but it is lovely any time of the year if you have mincemeat lying around!
The cake doesn’t last as long as a regular Christmas cake but it does freeze very well uniced. As I’m lazy, I don’t ice it normally but towards Christmas I will bake another one, cover it with marzipan, gluten free, and ice it. That will then be the family cake so we can all eat the same thing!
125g butter, softened
225g caster sugar
275g gluten free plain flour
2 teaspoons gluten free baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons brandy
Prheat the oven to 170 degrees Centigrade.
Line the base and sides of a 23cm cake tin.
Process the butter and sugar.
Add the eggs and brandy and process again.
Add the flour, baking powder and bicarbonate of soda and process.
Add the mincemeat and pulse to only just combine.
Pour into the cake tin and bake for 1 hour, check the cake isn’t burning, bake for a further 30mins.
Cool on a wire rack, remove the paper once the cake is cold.