Groobarbs Mince Pie Crumble Cake

At the end of the summer we had a glut of plums and apples on the trees next to the Field Kitchen. Using a traditional recipe we preserved them using our spiced mincemeat recipe.

 In the run up to Christmas our mincemeat stars in our delicious crumble cake, sandwiched between a golden buttery sponge and a crunchy crumble topping. A cakey twist on the traditional mince pie.

Storage: Please remove you cake from its packaging and store in an airtight cake tin.

Ingredients:

Cake: Soft Brown Sugar, Wheat Flour, Butter,  Free Range Cheshire Eggs, Natural Vanilla Essence, Baking Powder, Salt.

Mincemeat: Groobarbs Plums, Groobarbs Apples, Brown Sugar Dried Fruit, Mixed Nuts, Brandy, Mixed Spice.

Crumble Topping: Wheat Flour, Soft Brown Sugar, Butter, Desiccated Coconut, Salt.

Allergens used in our bakery: Our cakes are baked in Groobarbs Field Kitchen where a diverse range of meals and cakes are produced. Common food allergens used in our kitchen include cereals containing gluten, eggs, milk, mustard, peanuts tree nuts, fish, sesame and soy