Cranberry Mincemeat Traybake

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Walnuts, brown sugar, mixed spice, mincemeat, marzipan and fresh cranberries, these wonderful festive ingredients make up this delicious traybake. A seasonal bake indeed.

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Cranberries are AT LAST available in the supermarkets. I buy as many bags of these red, shiny, holiday berries while I can as they are only available for such a short time. I’m making the most of it, my next recipe will contain these jewelled festive fruits too!

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So what are these Christmassy bars made up of. First you’ve got your base, this is primarily made up of ground walnuts which get mixed together with butter, sugar, eggs. flour and mixed spice. This nutty base get’s spread into a baking tin then a layer of mincemeat gets spread on top. I used my Festive Fruit and Nut Mincemeat that I made last year. Mincemeat will last for a good 12-14 months which comes in very hand for all my Christmas baking!

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Now is the topping, a streusel. I adore streusels like the majority of you do also. This one is crammed pack full of delicious Christmassy treats. The base of the streusel is flour, butter and sugar.  For even more seasonality I added some mixed spice, an all together must have Christmas ingredient. Rub all this together to form the basic streusel then get ready to add some festive flavours.

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Golden chunks of marzipan, tart round cranberry baubles and woody chunks of walnuts get incorporated into the streusel base. This then gets scattered onto your nutty cake batter base and baked until gloriously golden.

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This is a great recipe, perfect for left over ingredients from your holiday baking. It’s quick to make a would make the perfect treat to have on standby for friends and neighbours who pop round during this busy holiday season, a seasonal bake which will feed a crowd.

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Traybakes are a favourite of mine as they are always quick and simple to prepare, don’t require too many ingredients and always yield a good amount. So many delicious versions to try, I’m starting with this Christmas inspired one.

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Yields – 24 Slices

Ingredients

{topping}

  • 150 grams (1 1/4 cup) Plain flour
  • 150 grams (3/4 cup) Golden caster sugar
  • Freshly grated nutmeg, as much or as little as you like
  • 55 grams (1/2 stick) Unsalted butter
  • 150 grams (5 1/2 ounces) Marzipan
  • 100 grams (4 ounces) Walnuts
  • 150 grams (5 1/2 ounces) Fresh cranberries

{cake}

  • 200 grams (8 ounces) Walnuts
  • 200 grams (2 sticks – 2 tablespoons) Unsalted butter at room temperature
  • 150 grams (3/4 cup) Caster sugar
  • 4 Large eggs
  • 50 grams (1/2 cup) Plain flour
  • 1/2 teaspoon Mixed spice
  • 6 tablespoons Mincemeat

Method

  1. Pre-heat the oven to 175C (350F) and butter the bottom and sides of a 9 x 13 inch baking tray and line it with parchment with enough overhang to enable you to pull it out easily. Set aside.
  2. To make the topping in a medium bowl add the flour, sugar and nutmeg then rub in the butter until breadcrumbs form. Set aside.
  3. For the cake, grind down the walnuts in a food processor to a fine powder then add this along with the rest of the cake ingredients leaving out the mincemeat to the bowl of an electric mixer fitted with a paddle attachment and mix until thoroughly combined. Spoon the batter into the cake tin, smoothing over then spoon on the mincemeat, again smoothing over.
  4. Get your bowl containing your topping and roughly chop the marzipan and the walnuts, adding this along with the cranberries and mix everything together. Sprinkle this evenly onto the cake batter. Bake for 40-45 minutes or until a cake tester inserted into the centre comes out clean. Leave on a wire rack to cool for 30 minutes before transferring to the wire rack to cool completely.

Notes

* Recipe adapted from Sainsbury Magazine

* Store in a cake tin for up to 3 days fitted with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Sweet and Savoury Sundays #88

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Welcome to week #88 of Sweet & Savoury Sundays!
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December is nearly here, can you believe it?! I’ve already started on my festive baking, the Christmas cake is done, homemade mincemeat is done now all that’s left is the Christmas Pudding which I’ve had to put on hold as I was missing a vital ingredient. Hope your all having fun with all your holiday baking! Now here’s this weeks link up top picks!!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 88 favourite 1
Slow Cooker Cranberry Meatballs by The Ruby Kitchen
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Sweet Potato Pie Bars by Giraffes Can Bake
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 Walnut Puff Cookies 3
Walnut Puff Cookies by My Sweet Mission
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Most viewed link this week
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Orange Chocolate Chip Gingerbread Muffins by I’d Much Rather Bake Than
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

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The Rules:
* Follow your hosts , Baking in Pyjamas and Cupcakery
* Link up your DIY, Crafts, Recipe, Family related posts -
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Orange Walnut Spice Pound Cake

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Celebrating winters oranges, spices and nuts, this cake is perfect for any holiday get together. Orange zest and juice, walnuts, cinnamon, nutmeg and cloves all these flavours fall into Christmas flavours.

Orange Walnut Spice Pound Cake 2

I love eating clementines this time of year and used them in this cake in abundance, these round, juicy fruits and the quintessential Christmas orange. Their aromatic zest gets grated into the cake and is present predominantly in the sticky glaze that clings to this cakes flavour packed crumb.

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Some of my favourite spices get incorporated into the cake, cinnamon, nutmeg and my all time favourite ground cloves. One smell of cloves instantly transports me to all my favourite Christmassy foods, mince pies, Christmas cake, Christmas pudding and ham! Orange Walnut Spice Pound Cake 4

I’ve baked this cake as the first bake of The Cake Slice Bakers new baking year. We are now baking from The Southern Cake Book – Southern Living and have a few new members boosting our group to even more dedicated cake bakers. You’ll be able to view all of their chosen bakes at the end of this post.

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Originally this cake had pecans in them, but seeing as this bundt is jam-packed full of Christmassy flavours I thought it appropriate to add my favourite Christmas nut, the rustic looking walnut. I always buy walnuts in their shell this time of year, as soon as they are available I buy big bags ready to get cracked whilst sitting cosily. Most of the nuts get scattered on to the bottom of the bundt tin, meaning that when you turn it out you have a nice crunchy topping whilst little walnut pieces are scattered throughout the loaf.

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I chose to divide this recipe in half as originally the recipe called for a large tube pan. I baked mine in a medium-sized vintage bundt tin that I have and love the way the syrup oozes down each little crevice showing of its lovely pattern wonderfully.

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The glaze is a simple syrup made up of sugar, orange juice and zest. It makes quite a good amount so leave a few minutes between each application of the glaze letting the cake soak the sticky orange potion making its way deep into the crumb.

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If you’re looking for a citrus inspired festive little bundt cake for a getting together then this cake could be for you. Gather up some lovely Christmassy ingredients and hide away in the kitchen for a while, you’ll be in for a treat.

Orange Walnut Spice Pound Cake 9

 

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Now let’s see what the other Cake Slice Bakers made for November’s bake

 

Yields – One 8 inch Bundt Cake

Ingredients

{cake}

  • 120 grams (1 cup) Walnuts, toasted and roughly chopped
  • 225 grams (2 sticks) Unsalted butter at room temperature
  • 300 grams (1 1/2 cups) Caster sugar
  • 3 Large eggs
  • 240 grams (2 cups) Plain flour
  • Pinch of Maldon sea salt
  • 60 ml + 2 tablespoons (1/4 cup + 2 tablespoons) Milk
  • 1 tablespoon Clementine Zest
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Freshly grated nutmeg
  • 1/2 teaspoon Ground cloves
  • 1/2 teaspoon Pure vanilla extract
  • 1/2 teaspoon Pure orange extract
  • 1/2 teaspoon Pure lemon extract

{syrup}

  • Zest of 2 Clementines
  • 60 ml (1/4 cup) Clementine juice
  • 100 grams (1/2 cup) Caster sugar

Method

  1. Pre-heat the oven to 150C (350F) and spray an 8 inch bundt tin with cake release spray. Scatter 3/4 of your walnuts in your bundt tin and set aside.
  2. In the bowl of an electric mixer fitted with a paddle attachment soften the butter for 2 minutes then gradually add the sugar a little at a time. Once all the sugar has been added keep on mixing until soft, fluffy and creamy. Scrape your bowl down with a spatula.
  3. Add the eggs one a time, mixing well before adding the next. Scrape down your bowl again with your spatula. Combine the flour and salt then add 1/3 of this to your batter  mixing until just combined followed by half your milk mixing until just combined, keep on doing this until both have fully incorporated.
  4. Remove the mixer from the stand and add your orange zest, cinnamon, nutmeg, cloves, vanilla extract, orange extract and lemon extract. Fold in the remaining walnuts. Spoon into your cake tin and bake for 50 minutes – 1 hr 10 minutes or until a cake tester inserted into the deepest part comes out clean. Leave to cake in the tin on a wire rack for 20 minutes before inverting onto the wire rack to cool. Prick holes all over the cake using your cake tester.
  5. Now it’s time to make your syrup. Place all the syrup ingredients into a small saucepan and heat over a medium heat until the sugar has dissolved then continue to simmer for 2 minutes. Brush over the cake letting one layer absorb before adding the next.

Notes

* Recipe adapted from The Southern Cake Book by Southern Living

* Store in a cake tin with a tight-fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight