Alice Rebecca Talbot, the creative force behind Arts Craft Kitchen, is having a stellar 2024 with multiple prestigious awards for her handcrafted preserves.

Her Merry Berry Jam, a delightful blend of blackberries, blueberries, and raspberries, earned a 1-star Great Taste Award for the second time. The Great Taste judges praised its “earthy, hedgerow aroma with a soft set and good fruit content,” and highlighted the “excellent balance of tartness from the fruits and sweetness.”

Alice’s accolades don’t stop there. At the World Jam Awards 2024, her inventive creations brought home two more honors. Arts Craft Kitchen received a Gold certificate in the “Anything But Jam” category as a finalist with her festive Christmas Quince. She also claimed Silver in the Marmalade category for her Handcut Lemon Marmalade. These awards reflect her dedication to quality and creativity, solidifying Arts Craft Kitchen’s place among the best in artisanal preserves.

Christmas Cranberry Mincemeat Loaf Cake

Makes two loaf cakes

 

This quick and easy recipe is perfect for the busyness of the Christmas season.

It produces two loaves, meaning there is plenty for you to enjoy, or you can share some festive cheer by gifting a home-made treat.

What’s more, it features my latest Christmas release, ART’s Cranberry Mincemeat, a light, juicy, red berry variation on a traditional fruit mincemeat, enlivened by Special Reserve Port.

www.artscraftkitchen.co.uk

Ingredients:

• 150g soft brown sugar

150g light muscovado sugar

2 large eggs

225g self-raising flour

• 225g ART’s Cranberry Mincemeat

100g currants

100g sultanas

50g blanched split almonds

• Two 450g cake tins (17cm x 11cm)

Method:

  • Preheat the oven to 140°C/Gas mark 3. Grease the loaf tins Measure all the ingredients, except for the almonds, into a large bowl and beat well until thoroughly blended. Turn the mixture into the prepared loaf tins and level it out evenly. Arrange the almonds on top of each cake mixture in any pattern you wish.

  • Bake in the preheated oven for 1¼ hours, or until the cakes are golden brown, firm to the touch, and a skewer inserted into the centre comes out clean.

  • Allow the cakes to cool in their tins for a few minutes, then loosen the sides with a palette knife, turn them out onto a wire rack, and allow them to cool completely. Either serve the same day or place in an airtight container for later use; the cakes should keep for up to three days. For gift wrapping, wrap in greaseproof paper and tie with a festive ribbon.