Mary Berry’s Mincemeat Loaf Cake is an perfect easy, one bowl bake – and it’s a perfect recipe for using up that half empty jar of mincemeat.
You can’t go wrong with a Mary Berry recipe and this one is a real classic.
I make these mincemeat loaf cakes every Christmas to give as gifts and they always go down really well.
The cakes really couldn’t be easier to make – all the ingredients are mixed in one bowl (my favourite kind of recipe!) so it takes mere minutes to put together. Perfect for this time of year when we are all so busy!
What is a Mincemeat loaf cake?
One thing I must make clear – there is no actual MEAT in this cake!
Mincemeat is a mixture of dried fruit, alcohol, sugar and spices. It is primarily used for making mince pies at Christmas time.
Real meat was actually used in mincemeat many years ago, but it’s certainly not something you see in Britain these days! Mince pies are very much considered a sweet treat.
The only thing I do differently from Mary’s original recipe is replace 100g of currants with glacé cherries. I have a bit of a weakness for them – I can’t resist their retro charm and they look suitably festive. If you aren’t a fan of cherries, you can swap them for currants or sultanas.
Can you make a large loaf cake with this recipe?
You can make a large 2lb (900g) loaf cake using this recipe, but to be honest I wouldn’t recommend it. I’ve tried it and because it needs a much longer baking time, the cake turned out quite dry.
You’ll get a better result making two 1lb (450g) loaf cakes.
Alternatively you can make mini loaves just as I’ve done here – they make great Christmas gifts!
I used the Wilton recipe right 4 hole mini loaf pan for the photo below.
ingredients you’ll need to make this mincemeat loaf cake
- Soft Light Brown Sugar
- Self Raising Flour
- Mincemeat – homemade or shop bought.
- Glace Cherries
- Whole Almonds and Glace cherries for the topping, optional
How to make a mincemeat loaf cake
- Place all the ingredients in a large bowl (or the bowl of a stand mixer.)
- Beat the ingredients together for 2 minutes or until the batter is well combined and smooth. Don’t beat the mixture too much – overbeating can cause the cakes to sink in the middle.
- Spoon the mixture into greased and lined loaf tins. Smooth the tops and place whole almonds and glace cherries on top of the cakes to make a pretty decoration if you like.
- Bake for about 1 hour for the larger cakes and 40-45 minutes for the minis.
Pin Mary Berry’s mincemeat loaf cake recipe for later…
Did you make this mincemeat loaf cake? Let me know what you thought of the recipe by leaving a comment below.
More Christmas recipes
If you would rate the recipe by clicking the stars in the recipe card, I would really appreciate it. Thank you!
- 150 g soft butter
- 225 g mincemeat
- 150 g soft light brown sugar
- 225 g self raising flour
- 2 medium eggs
- 100 g Glace cherries
- 100 g sultanas
- 50 g blanched almonds or halved glace cherries, for decoration
- Preheat oven to 180C/160Fan/350F.
- Grease and line 2 1lb (450g) loaf tins.
- Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
- Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
- Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.
You can "feed" this cake with brandy or rum if desired - once the cakes are cool, poke little holes in the top of them with a skewer and drizzle over your alcohol of choice!
This recipes makes 2 1lb (450g) loaf cakes or 4 mini loaves. I used Wilton recipe right non stick mini loaf pan.
The cakes will keep well for up to 7 days in an airtight tin. Wrap in a layer of baking paper before storing.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 271Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 58mgSodium 341mgCarbohydrates 35gFiber 1gSugar 19gProtein 4g