Mmmm, can you almost smell this yummy teabread? This recipe was submitted by ginparis2002 to our Recipe of the Week photo group.
ginparis2002's notes in the recipe say:
I added vanilla essence and a few dried cranberries to the following recipe. Apologies to any Americans wanting to bake this - the recipe is in metric measurements. I've had to learn to adjust since moving to Europe and you know what? I like this way of measuring better!
Mincemeat & Marzipan Teabread
Seves 12.
Well-wrapped, keeps for 4 to 5 days
200g/8oz self rising flour
100g/4oz cold butter, cut into pieces, plus extra for greasing
85g/3 oz light muscovado sugar (or brown sugar or raw sugar)
85g/3oz marzipan, cut into 1/2 inch cubes
2 eggs
300g/10oz mincemeat (from a jar)
2 tbsp flaked almonds
powdered sugar for dusting (optional)
1. Heat oven to 180 degrees C. Butter a 1kg/2lb loaf tin and line the base with wax paper. Tip the flour into a bowl, add cold butter and rub until mixture forms fine crumbs. Stir in the sugar and marzipan.
2. In another bowl, lightly whisk the eggs, then stir in the mincemeat. Stir this into the flour mixture until evenly combined. Spoon into the prepared loaf tin, smooth the top, then sprinkle the flaked almonds over. Bake for 1 hour until the teabread has risen and is golden brown, or a skewer inserted comes out clean. If you like, you can lightly dust the teabrad with icing sugar while it is still hot.
3. Allow to cool in the tin for 10 minutes, then tip on to a wire rack to cool completely. Peel off the lining paper and cut into slices - it's very good spread with butter.
Uploaded by ginparis2002
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