Wanted to make something Christmassy for my neighbours bake this week, and I found some fresh cranberries in my local supermarket. These and mincemeat would be great in a cake. I found this recipe in my folder - it's from a magazine, but not sure which one!
For the cake you need: 150g soft butter, 150g caster sugar, 1 tspn vanilla extract, 100g sr flour, 100g ground almonds, 4 tbspn milk, 200g mincemeat and 200g fresh cranberries.
For the streudel topping: 25g cold butter, 75g sr flour, 1 tspn cinnamon, 75g demerara sugar, 100g pine nuts or flaked almonds.
Icing sugar to dust
Preheat oven 180C/gas4 Line 20cm springform baking tin with baking parchment, making sure that the paper comes above the sides of the tin.
Beat the sugar and butter till light and fluffy. Beat in the eggs, one at a time plus the vanilla.
Fold in the flour and ground almonds, then the milk and mix in. Add the mincemeat and cranberries and mix in gently.
Spoon the mixture into the tin and level the surface.
Make the streusel - rub the fat into the flour till breadcrumbs. Stir in the cinnamon and sugar.
Add the nuts and 2 tbspn water so that the topping starts to look like a crumble. If it's still very dry, add a tbspn more of water.
Scatter the crumble over the cake.
Bake for 1-11/4 hrs. Test after 1 hr, but mine took 1 hr 20 mins to bake.
Leave to cool completely in the tin then turn out onto a wire rack.
Dust with icing sugar.