This cake has mincemeat incorporated into the cake mixture which gives it a moist texture. The two layers may be sandwiched together with Buttercream Icing flavoured with brandy for a really rich cake.
4 oz. plus
2 teaspoons butter, softened
8 oz. plus
2 teaspoons flour
2 teaspoons baking powder
2 teaspoon bicarbonate of soda
6 oz. sugar
6 fl. oz. buttermilk
2 eggs, lightly beaten grated rind of
4 oz. mincemeat
Preheat the oven to warm 325 F (Gas Mark 3, 170 C).
1 teaspoon of the butter, lightly grease two
8-inch sandwich tins. Cut out two circles of greaseproof or waxed paper to fit the bottoms of the tins. Using the remaining teaspoon of butter, grease the paper and place one circle in each tin.
Lightly dust both tins with the 2 teaspoons of flour, knocking out any excess. Set aside.
Sift the remaining flour, the baking powder and soda into a large mixing bowl. Add the sugar, buttermilk and the remaining butter and beat well with a wooden spoon until the mixture forms a thick smooth batter. Gradually stir in the eggs and the lemon rind and beat for 2 minutes. Stir in the mincemeat, making sure it is evenly distributed. Pour the batter into the cake tins.
Place the cake tins in the oven and bake for 1 hour or until the cakes are well risen and have shrunk away from the sides of the tins.
Remove the tins from the oven and set them aside to cool for 5 minutes.
Turn the cakes out on to a wire rack. Peel off the greaseproof or waxed paper and discard it. Leave the cakes to cool completely before filling and serving.