I haven’t done any sweet baking for a while – I try and avoid making too many cakes for obvious health reasons. But I am a firm believer that if you’re going to eat stuff like that, it should be homemade, so I decided to do some cake tonight for the freezer, to use up some eggs.
I’ve had some homemade mincemeat hanging about in the fridge since Christmas, and have been thinking that, while it keeps well, I didn’t want to keep it around for a full year – time to use it up! Add in some wrinkly apples and a basic sponge mix and voila – mincemeat apple cake.
Mincemeat Apple Cake (makes two 7 inch cakes, which serve 6-8 people each)
- 125g butter or baking fat, at room temperature 50p (I usually use Asda Best for Baking, which would be even cheaper)
- 125g sugar 11p
- 2 eggs (I use medium free range ones) 34p
- 125g self-raising flour 4p
- 2 small apples, peeled, chopped and finely chopped 34p
- 2-3 tbsp mincemeat (I used homemade, and haven’t priced the recipe – taking a very rough guess of 20p on the premise that you should be able to get a jar for £1 on offer at Christmas-time).
Preheat the oven and grease two 7 inch sandwich tins.
Cream the butter and sugar, add the eggs and mix well. Sift in the flour and fold in until combined. Divide between the two tins and smooth the top. Sprinkle over the apple pieces, then add half-teaspoonsfuls of mincemeat at regular spaces all over the top.
Bake for 25 minutes, until golden and risen, then allow to cool in the tin. Would be lovely warm with icecream.
£1.53 for the two cakes – if you cut each into eight smallish wedges for snacks, it’s just 10p per serving.
Variations – next time I might try baking it all together as one big cake. You’ll see in the ingredient picture above I got out cinnamon, but I forgot to use it, so it might be nice to add that in too.