Plum & Apple Mincemeat 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 crunchy crumble topping.

Our cakes are made to order in the Groobarbs Field Kitchen by Kate, our baker. They are produced from seasonal and local products and are free from ultra-processed ingredients.

Storage: Please remove from 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, Dried Fruit, Mixed Nuts, Mixed Spice.

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

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