Mincemeat Buns (Cable Cakes) – Lavender and Lovage
Mincemeat Buns (Cable Cakes) These lovely little buns (cakes) are easy to make and are fruity, but also light and airy
A Traditional Yorkshire Recipe
Another fabulous recipe that hails from Yorkshire.…Mincemeat Buns (Cable Cakes) These lovely little buns (cakes) are easy to make and are fruity, but also light and airy.
I found this recipe in one of the little Salmon cookbooks. These little paperback books are found all over the UK, usually in National Trust properties, Tourist Information Centres, and Post Office shops.
They offer numerous titles, from Picnics, Puddings and Preserves to Casseroles, Soups and Regional Recipes.
I love them, and have a large collection, mainly for regional recipes from all of the English counties, Wales, Scotland and Ireland.
Today’s recipe for Mincmeat Buns (Cable Cakes) comes from Yorkshire Teatime Recipes, and is a favourite of mine.
These little buns, (or cakes) are made with mincemeat, which many of you might still have left over from Christmas.
I have adapted the recipe slightly, as it calls for lard, and I rarely use lard, if at all now.
I’ve also substituted plain flour for self-raising flour, leaving out the baking powder.
I also decided to bake my Cable Cakes in paper cases, so they don’t stick to the patty tin.
I am sure that with a good greasing, they will be fine without, but I have a lot of paper cake cases!
Serve these fruity little morsels with a cup of tea or coffee. They are easily packed for a picnic too, as well as for the school or office lunchbox.
I used a jar of my own homemade mincemeat, which is fat-free and a bit boozy!
This really added to the flavour of these cakes, and my husband (who doesn’t have a sweet tooth) loved them.
These last for up to a week in an airtight tin, which, means there will be some left for us to enjoy this weekend, on our weekly Sunday Tea Tray.
I hope you enjoy this recipe as much as we do. In the past I’ve also added the grated zest of an orange or lemon for a citrus kick.
And, a spoonful (or two) of marmalade, also adds a fabulous flavour and texture to these little buns.
More Little Cake Recipes
More Vintage Cake Recipes
- 2ozs (50g) caster sugar
- 4ozs (115g) butter or margarine
- 1lb (450g) mincemeat, homemade and fat-free is best
- 1lb (450g) self-raising flour, sifted
- 3 eggs, beaten
- 1/4 pint (150mls) milk
- Pre-heat oven to 200C/180C Fan/450F/gas mark 6. Grease or line a 12 hole pattty (or muffin) tin with paper cake cases.
- Cream the sugar and butter together in a bowl until light and fluffy. I use a hand-held mixer to do this.
- Stir the mincemeat into the sugar and butter mixture.
- Add the sifted flour and fold in gently.
- Add the milk to the beaten eggs, and beat together.
- Gradually add the egg and milk mixture to the rest of the cake batter and mix it in until you have a firm cake batter. Add a little more milk if it is too stiff.
- Spoon the mixture into the prepared patty tins and bake for 15 minutes, until the cakes are well risen and golden brown.
- Turn them out onto a wire rack to cool before eating.
Add a spoonful (or two) of marmalade to the cake batter, this adds a fabulous flavour and texture.
These last for up to a week in an airtight tin.
In the past I’ve also added the grated zest of an orange or lemon for a citrus kick.
Serving Size 1
Amount Per Serving
Calories 60Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 12mgCarbohydrates 8gFiber 0gSugar 0gProtein 2g