Mary Berry Mincemeat Christmas Cake​ Recipe

This easy Mary Berry Mincemeat Christmas Cake is made with a jar of mincemeat, self-raising flour, soft butter, and brown sugar. The result is a wonderfully moist, light, and fruity cake, with a delicate festive flavor. It’s the perfect treat for a cozy winter afternoon, a holiday dessert table, or as a thoughtful homemade gift. This recipe creates two small loaf cakes, ideal for sharing or freezing for later.

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Mary Berry Mincemeat Christmas Cake Ingredients

• 150g (5.3 oz) softened butter
• 150g (5.3 oz) light muscovado sugar
• 2 large eggs
• 225g (8 oz) self-raising flour
• 225g (8 oz) mincemeat, from a jar
• 100g (3.5 oz) currants
• 100g (3.5 oz) sultanas
• 50g (1.8 oz) blanched split almonds

How To Make Mary Berry Mincemeat Christmas Cake

1. Prepare your oven and tins: Preheat your oven to 160°C (320°F) or 140°C (285°F) for a fan oven. Grease and line two 450g (1lb) loaf tins with baking parchment.
2. Combine all the cake ingredients: In a large bowl, measure all of the ingredients except for the almonds. Using an electric hand mixer or a wooden spoon, beat the mixture well for about one minute until everything is thoroughly blended and the batter is smooth.
3. Pour into the tins: Divide the cake mixture evenly between the two prepared loaf tins. Use a spatula or the back of a spoon to level the surface.
4. Add the almonds and bake: Arrange the blanched split almonds evenly on top of each cake. Place the tins in the preheated oven and bake for about 1 hour and 15 minutes, or until the cakes are golden brown and firm to the touch. You can check for doneness by inserting a skewer into the center; it should come out clean.
5. Cool the cakes: Let the cakes cool in the tins for a few minutes before carefully loosening the sides with a palette knife. Turn them out onto a wire rack to cool completely.

Recipe Tips

• Use Room Temperature Butter and Eggs: This recipe uses the “all-in-one” method, which works best when your butter and eggs are at room temperature. This helps them combine smoothly with the other ingredients, preventing a lumpy or curdled batter.
• Don’t Overmix: Once the ingredients are just combined and smooth, stop mixing. Overmixing can develop the gluten in the flour too much, resulting in a tough and dense cake instead of a light and crumbly one.
• Prevent a Hard Top: If the top of your cake starts to brown too quickly during baking, you can loosely cover it with a piece of aluminum foil. This will protect the surface while the center of the cake finishes cooking.
• Check Your Mincemeat: Some jars of mincemeat contain suet, which is an animal product. If you’re making this cake for vegetarians, be sure to check the ingredients list on the jar to ensure it is suitable.

What To Serve Mincemeat Loaf Cakes

These festive mincemeat loaf cakes are delicious on their own with a cup of tea or coffee. You can serve a slice with a simple dusting of powdered sugar or a dollop of clotted cream for an extra touch of richness. For a more decadent dessert, try warming a slice slightly and serving it with a generous scoop of vanilla ice cream or a drizzle of brandy butter.

How To Store Mincemeat Loaf Cakes Leftovers

• Refrigerate: Store the cakes wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to one week. The cakes do not need to be refrigerated.
• Freeze: Wrap the cooled cakes tightly in a double layer of plastic wrap and then in aluminum foil. Label and freeze for up to two months. Thaw overnight in the refrigerator before serving.

Mary Berry Mincemeat Christmas Cake Nutrition Facts

• Serving size: 1 slice
• Calories: 250 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 100mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Frequently Asked Questions

• Can I use a single larger cake tin? While you can use a larger tin, it’s not recommended as the longer baking time can cause the cake to become dry. Using two smaller loaf tins ensures a quicker bake and a more moist, light texture.
• Do I need to “feed” this cake with alcohol? No, this cake is designed to be eaten shortly after it’s baked, so there is no need to “feed” it with alcohol like a traditional Christmas cake. The mincemeat provides all the flavor and moisture needed.
• What kind of mincemeat should I use? Use a good quality, store-bought jar of mincemeat. You can also use a homemade version if you have one. Just be sure to use a brand you enjoy, as its flavor will be a key part of the finished cake.

Try More Recipes:

• Mary Berry Gluten Free Christmas Cake​ Recipe
• Mary Berry Mini Christmas Cakes​ Recipe
• Mary Berry Traditional Christmas Cake Recipe​