Mincemeat Sponge Cake is a traditional British recipe for a classic dessert of a mincemeat base topped with sponge cake mix which is typically served with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Sponge Cake.
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This is very much a childhood favourite of mine, as are all the various fruit-based versions. My mother used to make this as a 'quick' dessert. In effect this is a jam sponge that's prepared on a bed of mincemeat rather than the usual jam.
Ingredients:
For the Sponge:
120g butter, softened
120g caster sugar
120g self-raising flour
2 eggs
mincemeat (enough mincemeat to cover the base of your pan to a depth of about 1cm)
Method:
Cream together the butter and caster sugar until light and fluffy then beat in the eggs one at a time, combining thoroughly into the mixture after each addition. Add the flour and fold into the mixture. Now take a heat-proof dish (a glass or ceramic dish about 22cm in diameter and 3cm high is ideal). Cover the base to a depth of about 1cm with the mincemeat the cover with the cake batter. Place in an oven pre-heated to 180°C and bake for about 25 minutes, or until the sponge is lightly golden and springy to the touch.
Remove from the oven and set aside to cool for about 5 minutes (the mincemeat is very hot straight from the oven). Slice into wedges and serve hot with vanilla custard.
