Mincemeat and marzipan cake
From '101 Cakes and Bakes' by BBC Good Food
85g soft brown sugar
2 large eggs
2 tbsp demarara sugar
2. Tip flour and butter into a large bowl and rub together until you have the consistency of fine crumbs.
3. Cut the marzipan into small cubes, approx 1cm square (no bigger). Stir these into the crumbs, along with the soft brown sugar.
4. In another bowl, lightly whisk the eggs and then stir in the mincemeat. Pour this mixture into the flour mix and stir gently until combined. The batter will be quite thick.
6. Place tin on a wire rack to cool for 10 minutes and then tip out onto the rack until completely cool.
Notes: this teabread keeps well (4-5 days) as long as it is tightly wrapped.