Mini cranberry mincemeat loaves
Makes 10 | prep 10 mins | total time
Mini cranberry mincemeat loaves
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Makes 10 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
480Kcal
Fat
19gr
Saturates
9gr
Carbs
64gr
Sugars
46gr
Fibre
3gr
Protein
5gr
Salt
0.2gr
Ingredients
- 150g soft unsalted butter
- 75g caster sugar
- 75g light brown soft sugar
- 175g self-raising flour
- 50g wholemeal flour
- 3 large eggs
- 250g mincemeat
- 100g dried cranberries
- 3 tbsp orange juice
To decorate
- 150g icing sugar
- 1 tsp cinnamon (optional)
- 50g roasted chopped hazelnuts
- 50g dried cranberries, chopped
Step by step
Get ahead
Freeze the cooled mini loaves in their cases in sealed freezer bags
- Preheat the oven to 170°C, fan 150°C fan, gas 3. In a large bowl or a mixer fitted with a paddle attachment, mix together the butter, sugars, flours and eggs. Fold in the mincemeat, cranberries and orange juice.
- Spoon into 10 lightly greased mini loaf cases and place on a baking tray. Bake in the preheated oven for 25-30 minutes until risen and golden. Cool on a wire rack.
- To decorate, mix the icing sugar, cinnamon, if using, and 4-5 teaspoons of cold water to make a thickish icing. Drizzle over the cakes using a teaspoon. Top with the toasted nuts and dried cranberries.
