Mincemeat Loaf Cake

Overhead shoot of a white rectangle plate with a loaf cake

5 from 5 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: English

Servings: loaf

Calories: 1759kcal

Author: Daniela Apostol

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

Metric - US Customary

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 ⅔ 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.

Nutrition