Monday, 13 August 2007

Mincemeat and Marzipan Teabread

This is wonderful, I found it in a Sunday paper that was lining the paint table at the school where I work, I took it, photocopied it, then put it back ;-) I'm so glad I did, it a great tea loaf that keeps moist, well wrapped for 4-5 days

8 oz self-raising flour
4 oz cold butter, cut into pieces
3 oz light muscovado sugar
3 oz marzipan, cut into ½ cubes
2 eggs
10 oz mincemeat
2 tbsp sliced almonds
Icing sugar for dusting

Preheat the oven to 180c / gas 4 / fan 160c.
Butter a 2lb loaf tin and line the base with greaseproof paper.
Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
Lightly dust the tea bread with icing sugar while it is still hot.
Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely

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