Today’s recipe for Easy Mincemeat Cake is one I have been baking for many years. It makes a great last minute Christmas Cake too.
Also makes a FABULOUS Last Minute Christmas Cake
Today’s recipe for Easy Mincemeat Cake is one I have been baking for many years, and my mum before me – it was one of my late father’s favourite cakes.
It also makes a fabulous last minute Christmas cake, and is quite frugal in costs too. You can still add marzipan and icing if you wish, and even “feed” it with brandy.
Made with just mincemeat, flour, eggs, butter, mixed spice and freshly zested orange peel, it’s delightfully fruity and very moist.
I recommend using a good quality mincemeat, or even better, a homemade mincemeat for a better tasting cake.
If you hail from Yorkshire, as my husband does, he also likes this with a slice of Wensleydale cheese.
If you don’t have a fresh orange to hand, then just add a tablespoon of fine shred orange marmalade for that essential citrus taste.
Make this for the weekly cake tin, or for Sunday tea time, it is always devoured here with my husband sneaking an extra slice from the cake tin!
I hope you enjoy it as much as we do, and please do let me know if you make it, or if you make it as your Christmas cake this year, Karen
Substitutions and Cooking Notes
- Can also be warmed up in the microwave and served with custard for a pudding style cake.
- Serve with slices of cheese – a crumbly cheese such as Wensleydale, Lancashire or Cheshire cheese is best.
- Make as a last minute Christmas cake; feed with brandy for a couple of days before adding marzipan and icing.
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Recipe for Easy Mincemeat Cake
- 175g/6oz self-raising flour, sifted
- 1 teaspoon mixed spice
- 150g/5½oz golden caster sugar
- 100g/3½oz unsalted butter, softened
- 100ml/3½ fl oz milk
- 200g/7oz high quality mincemeat, homemade is best
- 2 medium free-range eggs
- Grated zest of 1 orange
1. Preheat the oven to 180C/350F/Gas 4 and butter and line a deep round18cm/7in cake tin with baking paper.
2. Place the flour, mixed spice, sugar and butter in a bowl with the milk, mincemeat, eggs and orange zest.
3. Using a hand mixer, whisk on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon. Pour or spoon the cake batter into the prepared cake tin and bake for 50 to 60 minutes until well risen, and a dark golden brown.
4. Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the from the tin and removing the baking paper.
5. Allow to cool completely before serving in slices.
Can also be warmed up in the microwave and served with custard for a pudding style cake.
Serve with slices of cheese - a crumbly cheese such as Wensleydale, Lancashire or Cheshire cheese is best.
Make as a last minute Christmas cake; feed with brandy for a couple of days before adding marzipan and icing.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 119Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 36mgSodium 184mgCarbohydrates 18gFiber 1gSugar 7gProtein 3g