This dish contains the following allergens: Tree Nuts, sulphites, Milk/Dairy, Eggs, Wheat
Cooking mode
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1 x 400g jar
luxury mincemeat
50g
glacé cherries, washed, quartered
100g
mixed dried fruit
100ml
brandy
Zest and juice of 1 large orange
100g
melted butter, cooled
2
medium eggs, lightly beaten
275g
self-raising flour
175g
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
1 x 4.11oz jar
luxury mincemeat
1oz
glacé cherries, washed, quartered
3oz
mixed dried fruit
3fl. oz
brandy
Zest and juice of 1 large orange
3oz
melted butter, cooled
2
medium eggs, lightly beaten
9oz
self-raising flour
6oz
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
Utensils
Step 1
To prepare the fruit, place the mincemeat, cherries, mixed dried fruit,brandy, orange zest and juice in a large bowl and mix until evenly combined. Cover bowl with a clean tea towel and let fruit rehydrate for a minimum of 6 hours at room temperature.
Step 2
When fruit is rehydrated, preheat oven to 170°C/Fan 160°C.Generously grease the Ninja FoodiZerostick Loaf Tinwith a little of the melted butter.
Step 3
To the mincemeat mixture,addmelted butter, eggs, flour,sugarand mixed spice and mix until evenly combined. Transfer mixture into the prepared Ninja FoodiZerostick Loaf Tin.Using the back of a spoon, smooth and level the batter then top with whole almonds.
Step 4
Place the tinin the centre of the oven and bake for 1 hour 10 minutesto 1 hour 20 minutes.Cover cake with foil halfway through cooking.
Step 5
Cooking is complete when the cake is firm to touch and a cocktail stick is inserted into centre of cake and comes out clean.Allow the loaf to cool in the tinfor 15 minutes before transferring to a wire rack to completelycool.
To prepare the fruit, place the mincemeat, cherries, mixed dried fruit,brandy, orange zest and juice in a large bowl and mix until evenly combined. Cover bowl with a clean tea towel and let fruit rehydrate for a minimum of 6 hours at room temperature.
1 x 400g jar
luxury mincemeat
50g
glacé cherries, washed, quartered
100g
mixed dried fruit
100ml
brandy
Zest and juice of 1 large orange
100g
melted butter, cooled
2
medium eggs, lightly beaten
275g
self-raising flour
175g
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
1 x 4.11oz jar
luxury mincemeat
1oz
glacé cherries, washed, quartered
3oz
mixed dried fruit
3fl. oz
brandy
Zest and juice of 1 large orange
3oz
melted butter, cooled
2
medium eggs, lightly beaten
9oz
self-raising flour
6oz
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
Step 2 of 5
When fruit is rehydrated, preheat oven to 170°C/Fan 160°C.Generously grease the Ninja FoodiZerostick Loaf Tinwith a little of the melted butter.
1 x 400g jar
luxury mincemeat
50g
glacé cherries, washed, quartered
100g
mixed dried fruit
100ml
brandy
Zest and juice of 1 large orange
100g
melted butter, cooled
2
medium eggs, lightly beaten
275g
self-raising flour
175g
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
1 x 4.11oz jar
luxury mincemeat
1oz
glacé cherries, washed, quartered
3oz
mixed dried fruit
3fl. oz
brandy
Zest and juice of 1 large orange
3oz
melted butter, cooled
2
medium eggs, lightly beaten
9oz
self-raising flour
6oz
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
Step 3 of 5
To the mincemeat mixture,addmelted butter, eggs, flour,sugarand mixed spice and mix until evenly combined. Transfer mixture into the prepared Ninja FoodiZerostick Loaf Tin.Using the back of a spoon, smooth and level the batter then top with whole almonds.
1 x 400g jar
luxury mincemeat
50g
glacé cherries, washed, quartered
100g
mixed dried fruit
100ml
brandy
Zest and juice of 1 large orange
100g
melted butter, cooled
2
medium eggs, lightly beaten
275g
self-raising flour
175g
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
1 x 4.11oz jar
luxury mincemeat
1oz
glacé cherries, washed, quartered
3oz
mixed dried fruit
3fl. oz
brandy
Zest and juice of 1 large orange
3oz
melted butter, cooled
2
medium eggs, lightly beaten
9oz
self-raising flour
6oz
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
Step 4 of 5
Place the tinin the centre of the oven and bake for 1 hour 10 minutesto 1 hour 20 minutes.Cover cake with foil halfway through cooking.
1 x 400g jar
luxury mincemeat
50g
glacé cherries, washed, quartered
100g
mixed dried fruit
100ml
brandy
Zest and juice of 1 large orange
100g
melted butter, cooled
2
medium eggs, lightly beaten
275g
self-raising flour
175g
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
1 x 4.11oz jar
luxury mincemeat
1oz
glacé cherries, washed, quartered
3oz
mixed dried fruit
3fl. oz
brandy
Zest and juice of 1 large orange
3oz
melted butter, cooled
2
medium eggs, lightly beaten
9oz
self-raising flour
6oz
light soft brown sugar
1 tsp
mixed spice
Whole blanched almonds to decorate
Melted butter, as desired for greasing
Step 5 of 5
Cooking is complete when the cake is firm to touch and a cocktail stick is inserted into centre of cake and comes out clean.Allow the loaf to cool in the tinfor 15 minutes before transferring to a wire rack to completelycool.
