Cheat's fruitcake with mincemeat

Name: Cheat's fruitcake with mincemeat
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 150 g unsalted butter, softened, plus extra for greasing; 125 g Billington’s Golden Caster Sugar; 2 British Free Range large Egg; 225 g mincemeat; 1 tsp Nielsen-Massey Vanilla Extract; 150 g self-raising flour; ½ tsp salt; 50 g walnuts, chopped (optional); 50 g sultanas (optional); Icing sugar, for dusting

Shop-bought mincemeat does the hard work in this quick-to-prepare fruit cake.

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Serves8
CourseCake
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Pluscooling

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150g unsalted butter, softened, plus extra for greasing
125g Billington’s Golden Caster Sugar
2 British Free Range large Egg
225g mincemeat
1 tsp Nielsen-Massey Vanilla Extract
150g self-raising flour
½ tsp salt
50g walnuts, chopped (optional)
50g sultanas (optional)
Icing sugar, for dusting

Preheat the oven to 170ºC, gas mark 3. Lightly grease a 20cm loose-bottomed or springform cake tin and line with baking parchment.
Put the softened butter and caster sugar in a mixing bowl and use an electric hand mixer to beat for 2-3 minutes, until pale and fluffy. One at a time, beat in the eggs, until combined. Next beat in the mincemeat and vanilla, then fold in the flour and salt until combined. Finally fold through the walnuts and sultanas, if using.
Spoon the mixture into the lined tin, level the top, then bake for 40-50 minutes until golden, risen and a skewer inserted into the centre comes out clean. Cool for 10 minutes, then remove from the tin and leave to cool completely on a wire rack. Lightly dust with icing sugar before serving. Store leftovers in an airtight container for up to 5 days, or wrap well and freeze for up to 1 month.