Clementine Sweet Mincemeat Loaf

Name: Clementine Sweet Mincemeat Loaf
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Cuisine: American
Ingredients: 2/3 cup butter, at room temperature; 3/4 cup brown sugar; 2 eggs; 2 cups flour; 2 tsps baking powder; 1 1/2 cups sweet mincemeat (if short on mincemeat add a few raisins); 1 cup mixed peel; 2 clementines, zest and juice; Candied clementines:; 1 cup sugar; 1/2 cup water; 2 clementines

5 steps

Prep:2hCook:2h

This cake is fruity and moist and is a lovely substitute to traditional heavy Christmas fruitcake. Candied clementines gives it an extra sweet decadence. Added bonus is it uses up the leftover sweet mincemeat from making mincemeat tarts!

Updated at: Mon, 18 Dec 2023 20:17:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories475.5 kcal (24%)

Total Fat13 g (19%)

Carbs87.5 g (34%)

Sugars62.5 g (69%)

Protein6 g (12%)

Sodium265 mg (13%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

⅔ cupbutter

at room temperature

¾ cupbrown sugar

2eggs

2 cupsflour

2 tspsbaking powder

1 ½ cupsmincemeat

sweet, if short on mincemeat add a few raisins

1 cupmixed peel

1 cupsugar

½ cupwater

2clementines

Instructions

Step 1

Start with making the candied clementines because they take a bit of time to make. Slice the clementines as thinly as possible. Mix the sugar and water in a small saucepan and bring to a boil. Add the clementine slices and reduce heat. Simmer for 2 hours. The clementines will appear translucent.

Step 2

Carefully lift the slices out of the saucepan and onto a parchment lined baking sheet. Bake in a 200°F oven for 45-60 minutes until just tacky to the touch. Once out of the oven turn each slice over onto a clean spot on the paper and let cool completely. Reserve the remaining syrup in the pot

Step 3

For the cake, cream the butter and brown sugar together, then add the eggs one at a time. Mix the sweet mincemeat, mixed peel, clementine zest and juice together and add to the butter mixture. I was short on leftover mincemeat so I added 1/4 cup of raisins. Sift the flour and baking powder together and add to the wet ingredients. Grease and line an 8 X 4" loaf pan and turn the batter into the pan. Bake at 325°F for 1 1/4 hours or until a cake tester comes out clean. Cool 10-15 minutes then turn out onto a rack to cool completely. Leave it upside down.

Step 4

Using a silicone brush, glaze the entire loaf with the reserved clementine syrup. Place the clementine slices in a (more decoratively placed than I) pattern on the loaf and glaze over the slices and loaf.

Step 5