Mincemeat only ever comes out near Christmas and Marzipan is returned to
cupboards after Easter. With this delicious recipe for Mincemeat and Marzipan Loaf Cake you have a great excuse to enjoy both all year round. The loaf cake is bursting with flavour from the Mincemeat and you bite into juicy little squares of Marzipan throughout. It’s a very simple bake that keeps well for 4-5 days if you can resist it that long.
Mincemeat and Marzipan Loaf Cake
Ingredients
200g Self raising flour
100g cold butter cut into small cubes
85g soft light brown sugar and 2 teaspoons for the topping
85g marzipan cut into tiny cubes
2 large eggs
300g mincemeat
Method
Heat the oven to 160c fan and line a 1kg loaf tin, I use the paper loaf tin liners as it’s easier than greasing and lining the tin.
Add the flour and butter to a large bowl and rub in until the mixture resembles 
breadcrumbs.
In another bowl gently whisk the 2 eggs and then stir in the mincemeat and combine together well.
Add the sugar and marzipan cubes to the flour and butter mix and stir together.
When those ingredients are combined add the egg and mincemeat mix to the dry mix in two halves. Stir all the ingredients together so everything is combined.
Spoon the mixture into the loaf tin and gently smooth the top.
Before placing in the oven sprinkle the 2 teaspoons of soft light brown sugar 
over the top of the cake.
Place in the oven and bake for approximately 1 hour, it should have risen well and be golden brown.
Leave to cool in the tin for 10-15 minutes then remove from tin and leave to cool on a wire rack.
Once cool peel off the lining paper and slice.
Sit back and enjoy your afternoon treat of Mincemeat and Marzipan Loaf Cake
