102.Mincemeat Cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make a 2 lb cake

1 large banana

4 oz/100g grated carrot or apple

3 large eggs

5 oz / 125g butter or margarine

5 oz / 125g soft brown sugar

8 oz / 225g

gluten-free flour mix

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

1 lb / 450g mincemeat, gluten free

3 oz / 75g mixed fruit

2 oz / 50g fine chopped walnuts

1 oz / 25g ground almonds

grated rind one small orange and one small lemon


Beat the banana and carrot to a smooth pureéwith the egg. This is best done in a liquidiser.

Beat together the butter and sugar.

Beat the pureé gradually into the creamed mixture.

In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix before adding the ground almonds.

In a separate bowl mix together the mincemeat, mixed fruit andchopped nuts and grated rind.

Fold the flour gently into the creamed mixture.

Gently fold the fruit into the cake mixture.

Immediately spoon the mixture gently into an 8 inch / 20cm caketin lined with non-stick baking parchment.


Preheated oven

gas mark 3 325°F 160°C

Bake for 1½ to 2 hours

Let the cake cool before turning it out onto a wire tray.

Store in an airtight tin.

This cake keeps well.


use chopped dates or dried apricots in place of the cherries.

use 4 oz / 100g unsweetened tinned chestnut pureé in placeof banana or carrot.

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