We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Mini cranberry mincemeat loaves
Makes 10 | prep 10 mins | total time
Mini cranberry mincemeat loaves
Subscribe to Sainsbury's magazine
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.