Mincemeat fruit cake

Ingredients

• 150g unsalted butter, softened, plus extra for greasing
• 125g golden caster sugar
• 2 large eggs
• 225g mincemeat
• 1 tsp vanilla extract
• 150g self-raising flour
• 1 tsp mixed spice
• ½ tsp salt
• 50g walnuts, chopped (optional)
• 50g sultanas (optional)
• Icing sugar, for dusting

Method

1. Preheat the oven to 170ºC. Lightly grease a loose-bottomed or springform cake tin and line with baking parchment.
2. 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.
3. One at a time, beat in the eggs, until combined.
4. Next beat in the mincemeat and vanilla, then fold in the flour, mixed spice, and salt until combined.
5. Finally fold through the walnuts and sultanas, if using.
6. 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.
7. 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.
8. Store leftovers in an airtight container for up to 5 days, or wrap well and freeze for up to 1 month.