Fruit mince tea cake

    (32)
    1 hour 10 minutes

    This is great using either shop bought or home made fruit mince. Serve with butter or cream cheese.


    34 people made this

    Ingredients
    Serves: 12 

    • 2 cups (250g) plain flour
    • ½ cup (110g) white sugar
    • 1½ teaspoons baking powder
    • ½ teaspoon bi-carbonate of soda
    • ½ teaspoon salt
    • 1 egg
    • ¼ cup (65ml) vegetable oil
    • 1 tablespoon finely grated orange rind
    • 2 tablespoons orange juice
    • 2 cups fruit mince

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a 23x13cm loaf tin.
    2. Mix together the egg, oil, orange rind, juice and fruit mince, blending well. Combine flour, sugar, baking powder, bi-carb and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared tin.
    3. Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.

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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (30)

    by
    23

    This is without a doubt one of the best recipes I have found on the 'net! It is so simple to make, which on a scale of one to ten, gets an 11 rating from me. I like recipes that are simple and easy. My compliments to the chef!  -  25 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    15

    This bread is fabulous! Everyone loves it and is asking for me to make it again. I was looking for a mincemeat recipe because my mom loves it and nobody else does... well that was before they tasted this bread. I made it in mini loaves and gave out for gifts. I put it at the top of my favorites list!  -  02 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    15

    This recipe is everything you will want it to be, very good and easy. The dough looked very dry for a loaf - I used a jar of mincemeat which was less moist than normal, I think - but it baked up just right in an hour. Good with margarine or on its own because the chunks of mincemeat add moistness. Try it, it's so easy!  -  07 Feb 2004  (Review from Allrecipes USA and Canada)

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