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Home » Cakes » Easy Mincemeat Loaf Cake

Easy Mincemeat Loaf Cake

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This Mincemeat Loaf Cake is absolutely delicious and perfect for the festive season when you want something lighter than a rich and fruity Christmas Cake. This is the cake I love to nibble on just as soon as December comes around.

Iced mincemeat loaf cake on a grey napkin. Silver and red christmas decorations are in the background. A small dish of mincemeat and a spoon are in the foreground.

Made with only a few ingredients it produces a moist loaf cake packed full of christmas flavours. Bit of a genius cake if you ask me.

Perfect for using up any mincemeat leftovers from making mince pies and a quick and easy alternative christmas cake.

What Is Mincemeat?

Mincemeat has been around forever. It began its journey in medieval times when the English Crusader knights brought back exotic spices from The Holy Land.

These spices were added to fruity meat dishes which were popular at the time but through the ages the meat was gradually dropped from the ingredient list and the spiced sweetened fruits remained alongside distilled spirits and vinegar.

Fast forward to modern times and mincemeat is still full of dried fruits such as raisins, sultanas and candied peel.

It does contains suet though (you can get vegetarian versions) and is full of spices that we now associate with Christmas, such as, cloves, cinnamon, nutmeg and mace.

mincemeat loaf cake on a grey napkin with a slice missing from the front of the cake. Silver and red christmas decorations are in the background. A small dish of mincemeat and a spoon are in the foreground.

Wikipedia tells you more fascinating facts here about mincemeat.

How To Make Mincemeat Loaf Cake

No faffing here, not when we have a eleventy hundred things to do already. 

I use a 2lb standard loaf tin. It measures 22 cm long - 11 cm wide - 7 cm deep.  I either grease and flour it or use a paper loaf tin liner (genius things).

There is a printable recipe card at the bottom of the post with exact ingredients and instructions.

Ingredients and Substitutions

150 grams - (5.3 oz) Butter - unsalted preferably but salted will work too. 

225 grams - (8 oz ) Flour - self raising but you can substitute plain flour and add 2 tsp of baking powder

150 grams - (5.3 oz) Sugar - caster or you can substitute granulated sugar or light brown sugar

2 large Eggs - add a tbsp of milk if your eggs are smaller

300 grams - ( 10.6 oz) Mincemeat - your favourite brand or homemade if you're a domestic goddess

130 grams - (4.2 oz) Icing Sugar - if you're icing it with glace icing then this is exactly what you need.

2 tbsp water

mincemeat, butter, flour, eggs and sugar
  • Preheat your oven to 170 C (150 fan)/325F/Gas Mark 3
  • Beat your eggs and sugar together until the mixture pales and thickens. I use my free standing mixer but a hand held electric mixer will do the job well. If you are using a wooden spoon and mixing bowl then it will be difficult for you to beat the two together to the same degree as the machines. Just do your best.
eggs and sugar beaten together in a mixing bowl with a lined cake tin to the side
  • Add the mincemeat in and mix again until completely incorporated.
  • Add the flour and repeat the mixing.
dry ingredients tipped on top of eggs and sugar in a large mixing bowl on a white board
  • Finally add in your melted butter and mix until that too is completely mixed in to your cake batter.
mincemeat loaf cake batter in a mixing bowl with a spatula
  • Empty out your batter into your 2 lb cake tin. It measures 22 cm long - 11 cm wide - 7 cm deep.  I either grease and flour it or use a paper loaf tin liner.
greased and floured loaf cake tin
  • Smooth the cake batter level in your tin.
mincemeat cake batter in a loaf tin
  • Bake for 40-50 minutes until it is firm to the careful touch and a cocktail stick comes out clean.
  • Allow to cool completely on a wire rack.
  • When cool mix your icing sugar and water together and spoon on top. Allow to set for an hour before slicing.
mincemeat loaf cake on a grey napkin with a slice missing from the front of the cake. Silver and red christmas decorations are in the background. A small dish of mincemeat and a spoon are in the foreground.

Can you Freeze This Cake?

Yes it freezes beautifully. Simply wrap the cake (no icing) in a layer of clingfilm/plastic wrap and then silver foil or a double layer of silver foil.

I like to then put it in a plastic container just to keep it from getting crushed in there as my feral children hunt violently for ice cream and lollies.

It will freeze well for up to two months.

Defrost in the wrapping.

Little Tips and Tricks

  • If your mincemeat has been kept in the fridge warm it a little in the microwave.
  • Here is a great recipe for Homemade Mincemeat if you fancy making your own.
  • Mincemeat will keep for up to a year in a cold place. Who knew?
  • Decorate your icing in festive sprinkles. A great one for the kids to get involved with.

If you like this recipe then you may like these

Mincemeat Muffins

Mincemeat Traybake

Mincemeat Ice Cream

Puff Pastry Christmas Tree

Easy Christmas Cake

Christmas Cookies

Sticky Ginger Loaf Cake

Cinnamon Bundt Cake

cinnamon bundt cake with tea lights and pine cones in the background
mincemeat loaf cake on a grey napkin with a slice missing from the front of the cake. Silver and red christmas decorations are in the background. A small dish of mincemeat and a spoon are in the foreground.

Mincemeat Loaf Cake

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This Mincemeat Loaf Cake is moist and fruity as well as packed full of festive flavours and wonderful spices. It is super easy to make and a huge crowd pleaser.
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Prep Time 10 mins
Total Time 10 mins
Course cake
Cuisine English
Servings 10
Calories 402 kcal

Ingredients
 

  • 225 grams self raising flour
  • 150 grams unsalted butter melted
  • 150 grams caster sugar
  • 300 grams mincemeat
  • 2 large eggs
  • 130 grams icing sugar
  • 2 tbsps water

Instructions
 

  • Preheat your oven to 160 C (140 fan)/325F/Gas Mark 3
  • Beat your 2 eggs and 150 grams sugar together until the mixture pales and thickens. I use my free standing mixer but a hand held electric mixer will do the job well. If you are using a wooden spoon and mixing bowl then it will be difficult for you to beat the two together to the same degree as the machines. Just do your best.
  • Add 300 grams mincemeat in and mix again until completely incorporated.
  • Add 225 grams of flour and repeat the mixing.
  • Finally add in 150 grams melted butter and mix until that too is completely mixed in to your cake batter.
  • Empty out your batter into your 2 lb cake tin. It measures 22 cm long - 11 cm wide - 7 cm deep.  I either grease and flour it or use a paper loaf tin liner.
  • Smooth the batter level in your tin.
  • Bake for 40-50 minutes until it is firm to the careful touch and a cocktail stick comes out clean.
  • Allow to cool completely on a wire rack.
  • When the cake is cool mix 120 grams icing sugar and 2 tbsps water together and spoon onto the top of the cake. Allow to set for an hour before slicing.
  • Apply To Bring On Christmas Face

Notes

  • If your mincemeat has been kept in the fridge warm it a little in the microwave.
  • Here is a great recipe for Homemade Mincemeat if you fancy making your own.
  • Mincemeat will keep for up to a year in a cold place. Who knew?
  • Ice your loaf cake and decorate in festive sprinkles. A great one for the kids to get involved with.
 

Nutrition

Calories: 402kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 184mg | Potassium: 40mg | Fiber: 1g | Sugar: 48g | Vitamin A: 429IU | Calcium: 13mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword alternative christmas cake, loaf cake, mincemeat loaf cake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

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Comments

  1. clare

    November 25, 2020 at 9:17 pm

    This looks amazing - perfect for the season 🙂

    Reply
  2. Louise Fairweather

    December 06, 2020 at 8:05 pm

    This is the kind of ting my husband would love to bake. Thanks for sharing #cookblogshare

    Reply
    • Jenny

      December 10, 2020 at 2:57 pm

      Thanks for hosting!

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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