Mary Berry’s mincemeat loaf cakes are a perfect easy bake for Christmas!
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!
The texture of these cakes are pretty similar to a Scottish Dundee cake – less rich than my Amaretto fruit cake , this is a light, crumbly fruit cake. The only thing I do differently is replace 100g of currants with glacé cherries. I have a bit of a weakness for them – I can’t resist their retro charm!
This recipe was originally published 25th November 2013. Republished with new photographs and a slightly adapted recipe 19th December 2018.
Pin me for later….
Mary Berry's Mincemeat Loaf Cakes
- 150 g soft butter
- 225 g mincemeat
- 150 g soft light brown sugar
- 225 g self raising flour
- 2 eggs
- 100 g Glace cherries
- 100 g sultanas
- 50 g blanched almonds or halved glace cherries for decoration
- Preheat oven to 180/160Fan.
- 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
- ] and golden and a skewer inserted in the middle comes out clean.