Its very tasty on its own but even better with a little butter on too!
You will need a 2lb/ 900g loaf tin
225g self raising flour
1/2 tsp ground mixed spice
125g cold butter, cubed
75g flaked almonds (I had run out so improvised with pecan nuts)
25g glace cherries, rinsed, dried and quartered
75g light muscavado sugar
2 medium eggs, lightly whisked
1tsp lemon zest (I had previously frozen some which worked perfectly in this)
2tsp brandy or milk (I used Port!)
Pre-heat oven to 180o/ 350o/ gas 4 (I have a fan oven and set it at 160o)
Sift flour and spice into a large bowl, add the butter and rub in until breadcrumbs
Reserving 2 tbsp of the nuts, add the remaining, the sugar and cherries to the bowl
Make a well in the middle of the dry ingredients. In a seperate bowl lightly whisk the eggs, stir in the mincemeat, lemon zest and brandy /milk (or port even!). Fold into the dry ingredients, spoon into a lined loaf tin, smooth over and top with reserved nuts. Bake for 30 minutes, cover with tin foil to stop the nuts burning and bake for a further 25-30 minutes or until well risen and a skewer comes out clean.
Allow to cool for 10 minutes in the tin before transferring to a cooling rack. Enjoy!
Alongside the loaf I made some experimental carrot & dried cranberry muffins - tasted good but didn't rise as hoped, will carry on tweaking though and post if succesful!
P.s. really not loving silicon bakeware, did not come away cleanly from the case at all!