Mincemeat Loaf Cake, a festive dessert that is super easy to make with just a few simple ingredients. If you happen to have some mincemeat left in a jar and a few dried fruit, you can put them to great use in this moist and flavourful cake that tastes exactly like Christmas.
Mincemeat has become the very flavour of Christmas, with the mince pies being one of the most popular Christmas treat. You can, of course, make your own mincemeat, but a store-bought jar is not only cheap, but also delicious.
In the run up to Christmas, the prep can be endless, so if you can make your work easier, I highly recommend using the ready-made mincemeat. It can be easily stored in the fridge once opened, and some fantastic desserts can be made.
Apart from the most popular pies, I used it it my Apple and Mincemeat Crumble, and that was a smashing success, the crumble was absolutely flavourful and delicious.
This dessert together with the delicious mincemeat loaf can be quickly whipped up, and they are a great way of using up that mincemeat that is perhaps left in a jar, not knowing what else to do with it.
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Ingredients needed to make mincemeat cake
- soften butter - make sure it's not melted
- light brown sugar
- mincemeat - shop-bought one is as good as homemade one
- self-raising flour
- dried cranberries -or any other dried fruit
- milk - full fat milk is the best
- egg - at room temperature
The ingredients used make a nice, medium-sized loaf that is packed with fantastic flavours.
Step-by-step photos and instructions
- in a bowl, cream together the light brown sugar with the soft butter
- add the eggs one by one, mixing well after each addition
- sift in the flour, then add the mincemeat and dried cranberries
- combine all ingredients into a thick batter
- grease and flour the loaf tin, then spread the batter
- bake at 180 degrees Celsius (350 Fahrenheit) for 45-50 minutes until a skewer inserted in the middle comes out clean
- leave to cool completely before slicing
Expert tips
My loaf tin is quite small, 19x6 cm, or 7.5x2.5 inches. If you have a larger tin, I would recommend doubling up the amount of ingredients used. But otherwise, it is always better to have less batter in a tin.
The longer a cake stays in the oven, the higher the chances of burning it, while the middle is still raw. It is best to have the tin no more than â…” full, so the cake will have plenty of room for raising and baking evenly.
For my cake I used dried cranberries, but any other dried fruit would do: raisins, sultanas, or mixed fruit that come with dried orange peel as well. The more fruit, the better.
When it's still warm, the cake is pretty crumbly, so if you want to slice it, it's best to wait until it's proper cooled down. The cake is actually even better the next day.
What to serve the mincemeat loaf with
You can either enjoy it on its own, or with custard, and any festive creams that are on offer at the moment: baileys or rum cream. Either way, this loaf is such a delicious dessert, and a big hit with everyone at Christmas.
If you like homemade Christmas treats, why not check my Easy Christmas Treats For Kids or Small Christmas Dinner Ideas?
If you’ve tried this MINCEMEAT LOAF CAKE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Mincemeat Loaf Cake
Ingredients
- 75 g soften butter
- 75 g light brown sugar
- 100 g mincemeat
- 110 g self-raising flour
- 50 g dried cranberries
- 2 tablespoon milk
- 1 egg
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Instructions
- In a bowl, use a hand mixer to cream the butter and sugar together.
- Add the egg, and mix again.
- Sift in the flour, add the milk, mincemeat and cranberries, and mix everything into a thick batter.
- Grease and flour a loaf tin - mine is 19x6 cm, 7.5x2.5 inches.
- Spread the batter evenly, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 45 minutes, or until a skewer inserted in the middles comes out clean.
- Leave to cool down completely before slicing.
Video
Notes
- If you’d like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- My loaf tin is quite small, 19x6 cm, or 7.5x2.5 inches. If you have a larger tin, I would recommend doubling up the amount of ingredients used. But otherwise, it is always better to have less batter in a tin.
- The longer a cake stays in the oven, the higher the chances of burning it, while the middle is still raw. It is best to have the tin no more than â…” full, so the cake will have plenty of room for raising and baking evenly.
- For my cake I used dried cranberries, but any other dried fruit would do: raisins, sultanas, or mixed fruit that come with dried orange peel as well. The more fruit, the better.
- When it's still warm, the cake is pretty crumbly, so if you want to slice it, it's best to wait until it's proper cooled down. The cake is actually even better the next day.
Suellen says
Carbs value. Is that for the whole cake or a portion
Daniela Apostol says
It's per portion!
D Driver says
Would have made cake but recipe should have been in cups and spoons not grams!
Daniela Apostol says
Under the recipe it states: If you’d like to see the ingredients listed in cups and ounces, please check the US Customary Link.
So you can just press on that link to see the amounts in cups and ounces.
Patricia Sweeney says
Looks delicious I love trying out new recipes
Melanie says
I followed the recipe nit realising the author had a miniscule cake tin......try adjustments to the recipe so you don't double ppls work by having to mske the batter twice