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Barm Brack
Dessert European

Barm Brack

3.8

Prep
Cook
Total

Instructions

  1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
  3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
  4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Simple British Flapjack
Dessert European

Simple British Flapjack

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
  2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
  3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
  4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Almost Fat-Free British Tea Loaf
Dessert European

Almost Fat-Free British Tea Loaf

Prep
5 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a loaf pan.
  2. 2 Combine raisins and tea in a bowl. Steep for about 30 minutes.
  3. 3 Mix flour, sugar, and allspice together in a second bowl. Add the raisin-tea mixture and egg. Gently combine using a rubber spatula; do not overmix. Scoop mixture into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By NigellaLawless

English Flapjack
Dessert European

English Flapjack

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
  3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Christmas Cherry Cake
Dessert European

Christmas Cherry Cake

4.6

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. 2 Beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in orange juice until smooth.
  3. 3 Sift flour and baking powder. Reserve 1/3 cup of the flour mixture and toss with raisins and cherries to help keep them suspended in the batter. Stir remaining flour mixture into batter until just combined. Fold in floured raisins and cherries.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours and 15 minutes. Cool completely before wrapping tightly in plastic wrap or foil. Store in an airtight container at room temperature for several days to allow flavor to develop.

By Carol

Scotch Scones
Dessert European

Scotch Scones

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
  2. 2 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
  3. 3 Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

By Annette Bauwens

Easy Apple Strudel
Dessert European

Easy Apple Strudel

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
  2. 2 Place apples in a large bowl. Stir in brown sugar, raisins, flour, and salt; set aside.
  3. 3 Place 1 sheet pastry on a lightly floured work surface. Roll lightly into an approximately 10 x 12-inch rectangle. Arrange 1/2 of the filling (about 3 cups) down one side of pastry lengthwise. Using a sharp knife or pizza cutter, cut even diagonal slits along both long sides of the pastry, stopping just short of the filling; these cuts will make it easier to braid the pastry over the filling.
  4. 4 Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern and enclosing the filling completely. Dampen edges of pastry with water; press or crimp borders to seal. Repeat with 2nd pastry sheet and remaining apple mixture.
  5. 5 Transfer to the prepared baking sheet, leaving at least 2-inches between pastries. Whisk egg and milk together in a small bowl; brush over each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
  6. 6 Bake in the preheated oven until golden, 30 to 35 minutes.

By JESSLUV

British Bread Pudding
Dessert European

British Bread Pudding

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
  3. 3 Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

By Anne

Scottish Pudding
Dessert European

Scottish Pudding

4.3

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine mixed fruit, golden raisins, water, margarine, sugar, mixed spice, and cinnamon in a large saucepan. Bring to a boil, simmer for 1 minute, and remove from heat. Stir in flour, beaten eggs, and baking soda until well combined; pour mixture into a microwave-safe bowl.
  2. 2 Cook, uncovered, in the microwave on high for 10 minutes. Let pudding stand for 5 minutes before serving.

By laneymack

Rugelach
Dessert European

Rugelach

4.8

Prep
40 min
Cook
25 min
Total
145 min

Instructions

  1. 1 Place butter, cream cheese, sour cream, flour, and salt in a food processor; pulse until crumbly.
  2. 2 Shape and press crumbly dough mixture into four equal disks. Wrap each pastry disk; chill in the refrigerator for 1 hour or up to 2 days.
  3. 3 Combine walnuts, raisins, sugar, and cinnamon in a bowl.
  4. 4 Roll each pastry disk into a 9-inch round keeping other disks chilled until ready to roll them. Sprinkle round with walnut-raisin mixture; press lightly into dough. Cut each round into 12 wedges with a chefs knife or pizza cutter. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
  5. 5 Preheat the oven to 350 degrees F (180 degrees C).
  6. 6 After rugelach are chilled, bake in the preheated oven on center rack until lightly golden, about 22 to 25 minutes; cool on wire racks.

By Jackie

Welsh Cakes
Dessert European

Welsh Cakes

4.5

Prep
Cook
Total

Instructions

  1. 1 Sift flour, baking powder and salt into bowl. Put in butter and lard and mix until resembles fine breadcrumbs. Stir in sugar and currants or raisins. Beat the eggs lightly and add to flour mixture with just enough milk to make a firm dough similar to shortcrust pastry.
  2. 2 Chill dough 1 to 2 hours.
  3. 3 Roll the dough to 1/4 inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan (I use my electric skillet with just a little non-stick spray) over low heat until golden brown. Cool and sprinkle with sugar. These also freeze well.

By Flo Buehler

Oliebollen (Dutch Doughnuts)
Dessert European

Oliebollen (Dutch Doughnuts)

4.5

Prep
20 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
  3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
  4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
  5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
  6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
  7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
  8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl

Mum's Mincemeat
Dessert European

Mum's Mincemeat

5.0

Prep
45 min
Cook
Total
4365 min

Instructions

  1. 1 Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
  2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
  3. 3 Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
  4. 4 Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

By Eve Cottom

Poertzelki
Dessert European

Poertzelki

3.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Dissolve yeast in warm water; add sugar and 2 cups flour. Mix to combine, cover bowl with plastic, and let rise about 1 hour.
  2. 2 Mix in remaining flour, eggs, butter, salt, milk, and raisins until fully combined. Cover bowl and let rise again for 1 hour.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Drop dough by tablespoonfuls in hot fat and cook until brown on both sides. Cookie usually flips over when done on the first side. Be sure fat isn't too hot or your cookie may be raw inside when dark on the outside. Drain on paper towels. Sprinkle with granulated or powdered sugar, if desired.

By Marc

Hasty Pudding
Dessert European

Hasty Pudding

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. 2 In a medium bowl, mix together brown sugar, boiling water, vanilla, and butter. Pour into prepared baking dish.
  3. 3 In a clean bowl, mix together white sugar, flour, milk, baking powder, nuts, and raisins. Drop by spoonfuls on top of the mixture in the baking dish.
  4. 4 Bake in preheated oven for 30 minutes. Serve warm.

By Mrs Shauna Dieter

Mince Pies
Dessert European

Mince Pies

5.0

Prep
45 min
Cook
130 min
Total
175 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
  3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
  4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
  5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
  6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
  7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats

Norwegian Sour Cream and Raisin Pie
Dessert European

Norwegian Sour Cream and Raisin Pie

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together sour cream and sugar until smooth and creamy. Stir in eggs, baking powder, salt, cinnamon, nutmeg, cloves, vinegar, and raisins; mix until well blended. Pour mixture into pie crust.
  3. 3 Bake in a preheated oven 40 to 50 minutes. Cool in refrigerator before serving.

By MIKEJ22

Easy German Apple Sheet Cake
Dessert European

Easy German Apple Sheet Cake

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
  2. 2 Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
  4. 4 Bake in the preheated oven until set and lightly browned, about 30 minutes.

By sophie

Kaiserschmarrn
Dessert European

Kaiserschmarrn

4.6

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine raisins and rum in a small bowl; let soak for 30 minutes, then drain.
  2. 2 Beat eggs, milk, white sugar, vanilla, and salt together in a medium bowl; gradually whisk in flour to make a smooth batter. Stir in drained raisins.
  3. 3 Melt 2 tablespoons butter in a large skillet over medium heat; pour batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Flip pancake and cook until this side is also golden brown, about 3 minutes.
  4. 4 Tear pancake into bite-sized pieces using a spatula or two forks; drizzle in melted butter and sprinkle with confectioners' sugar. Increase heat to medium-high and gently toss the pancake pieces until sugar has caramelized, about 5 minutes. Sprinkle with additional confectioners' sugar and serve with apple sauce or plum preserves.

By breakfastqueen

Clootie Dumpling
Dessert European

Clootie Dumpling

4.1

Prep
20 min
Cook
210 min
Total
230 min

Instructions

  1. 1 Bring a large pot of water to boil.
  2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
  3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
  4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

Irish Whiskey Cake
Dessert European

Irish Whiskey Cake

4.6

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place raisins, lemon rind, and whiskey in a small bowl; set aside to soak overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an 8-inch square cake pan with parchment paper that is buttered and dusted with flour. Sift flour, salt, cloves, and baking powder into a bowl; set aside.
  3. 3 Cream butter and sugar together in a large bowl until light and fluffy. Add egg yolks and beat well. Quickly beat in flour mixture. Stir in soaked raisins.
  4. 4 In a separate clean bowl, whip egg whites until stiff; fold into cake batter. Pour into the prepared pan and bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake on a wire rack.
  5. 5 To make glaze: Mix lemon juice, confectioners' sugar, and just enough whiskey and warm water so that you can drizzle icing over cake.

By MARBALET

Dundee Cake
Dessert European

Dundee Cake

4.8

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
  2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
  3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
  4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
  7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
  8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Russian Layered Cake
Dessert European

Russian Layered Cake

5.0

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
  3. 3 Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
  4. 4 Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
  5. 5 Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
  6. 6 Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
  7. 7 Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
  8. 8 Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

By Anastasiya

Steamed Plum Pudding
Dessert European

Steamed Plum Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Generously grease a pudding mold.
  2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
  3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Gugelhupf
Dessert European

Gugelhupf

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
  2. 2 Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
  3. 3 Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.

By Lena

English Cookie Bars
Dessert European

English Cookie Bars

3.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. 2 In a large bowl, mix together the butter, brown sugar, eggs and applesauce. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; stir into the batter alternately with the cold coffee. Finally, mix in the raisins and pecans. Spread the batter evenly into the prepared pan.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, or until lightly browned. Cool and cut into bars.

By Sara

Carrot Pudding
Dessert European

Carrot Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
  2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  3. 3 Steam the cake for 2 hours. Serve warm.
  4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Easy Sticky Toffee Pudding
Dessert European

Easy Sticky Toffee Pudding

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  2. 2 Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  3. 3 Drain raisins and transfer to a food processor. Add milk and blend to combine.
  4. 4 Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  5. 5 Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  6. 6 While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  7. 7 Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

By Allrecipes Member

Irish Potato Cake
Dessert European

Irish Potato Cake

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
  3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

My Own Mincemeat Pie Filling
Dessert European

My Own Mincemeat Pie Filling

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
  2. 2 Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.
  3. 3 Use mincemeat pie filling as desired.

By Rosa Christine Reeve