Mincemeat tea loaf

Mincemeat tea loaf

By
From
Encyclopedia of Food and Cookery

This loaf slices beautifully and when wrapped and stored in an airtight container will keep for several weeks. It also freezes well.

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
125g butter
155g brown sugar
2 eggs
3 tablespoons light sour cream
225g Mincemeat
60g walnuts or pecans, coarsely chopped

Method

  1. Sift flour, salt, bicarbonate of soda and baking powder. Cream butter with sugar until light and fluffy. Add eggs one at a time, beating well. Mix in sour cream. Gently fold in dry ingredients; do not overmix. The batter should be stiff. Stir in mincemeat and nuts.
  2. Spoon into a greased, paper-lined 21 × 15 cm loaf tin, pressing with the back of a spoon to pack mixture solidly in tin. Bake in a preheated moderate oven for 50–60 minutes or until a skewer inserted in centre comes out clean. Remove from tin and cool on a wire rack before slicing.
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