Recipe: Mincemeat Cake

Mincemeat Cake
Yield: 1 Cake
Source: from Edible Gifts by Claire Clifton and Martina Nicolls

2 oz soft, unsalted butter
1 lg egg
3 oz plain flour; white or wheat
2 ts baking powder
4 oz mincemeat
1 tb brandy

Preheat the oven to 350F. Butter and flour an 8-inch tin. Cream the butter, beat in the egg and stir until well blended. Sift the flour with the baking powder into the butter and egg mixture and fold together until the flour disappears. Gently fold in the mincemeat and then stir in the brandy. Smooth into the prepared tin and bake
in the oven until risen and golden (about 25 minutes). If you wish to make a larger cake, use a loaf tin and just double the recipe, and bake in a slightly hotter oven for about 35 minutes.

Ice with 3 oz icing sugar mixed with 1 tablespoon of fresh orange juice. Dribble this over the top of the cake.
The authors suggest serving this cake either iced or plain. They also say that, when you give away the mincemeat, to write out the cake recipe and attach it to the jar.