Mincemeat Cake Traybake is super easy and full of Christmas flavours. It's moist, fruity and topped with a simple icing that's perfect to Christmas sprinkle the shizzle out of. Ideal to feed a crowd or bake for a cake sale.
Let's face it Christmas Cake can be a bit of a long winded faff.
And I really don't like faff. Hence this nippy alternative. I have a similar cake in my smaller Mincemeat Loaf Cake.
They're both all about the easy and the mincemeat brings all the festive spices to the yard in a mere dollop.
So if you are looking for a super easy and quick Christmas cake to feed 12 then I've got y'all.
*Reasons To Make This Recipe*
- feeds 12 easily
- perfect for a cake sale
- alternative Christmas cake
- great for the kids to have fun decorating
- quick & super easy
- ideal to use up leftover mincemeat
- crowd pleaser
- delicious
*Scroll Down For A Full Printable Recipe Card At The Bottom Of This Post*
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Mincemeat Cake Traybake Recipe
The mincemeat does all the work for you here just spoon it in to the mixture and you're Christmas job is done.
Another shortcut Jenny? Absolutely....
I use an 8" square baking tin. Lined with baking paper or a reusable liner.
Ingredients
- 400 grams (14 oz) mincemeat
- 300 grams (10.6 oz) self raising flour
- 175 grams (6.2 oz) caster sugar
- 175 grams (6.2 oz) melted butter
- 3 large eggs
Icing
- 300 grams (10.6 oz) icing sugar
- 3 tbsp water
- sprinkles
Method
Place the 3 eggs and 175 grams sugar in a mixing bowl.
Whisk until the mixture pales . I'm talking about 4 minutes with an electric whisk.
Dollop in the mincemeat and gently mix through with a wooden spoon.
Add in the flour.
Mix through thoroughly again.
Pour in your melted butter and mix until you can't see it any more in the mixture.
Tip into your lined cake tin and level off with a spatula or large spoon.
Bake for 40 minutes at 170C/325F/Gas Mark 3 or until a cocktail stick comes out clean from the middle when inserted.
Leave to cool in the tin. Mix your icing sugar and water together with a little whisk or similar.
The consistency needs to be thick in order to not run off the edges of the cake.
Spoon over the cake and decorate almost immediately with sprinkles so that they stick to the icing.
Sprinkle the shizzle out of it.
Storage
Store this beauty in an air tight tin for up to four days.
It will freeze un iced, double wrapped or in a plastic container for up to 3 months.
Top Tips
- Test if your cake batter will easily drop off your spoon if it doesn't then add a splash of milk and mix it in until it does.
- The same is true with any cake but try not to overbake if possible to keep the cake moist.
- Change the icing to suit your tastes. White chocolate or a cream cheese icing would work well.
- Use a small independent oven thermometer to keep a check on your real oven temperature.
If you're feeling this recipe then you probably will wanna have a look at these beauties.
More Christmas Bakes & Recipes
Mincemeat Cake Traybake
Ingredients
- 400 grams mincemeat
- 300 grams self raising flour
- 175 grams butter melted
- 175 grams sugar
- 3 large eggs
Instructions
- Place the 3 eggs and 175 grams sugar in a mixing bowl.
- Whisk until the mixture pales . I'm talking about 4 minutes with an electric whisk.
- Dollop in the mincemeat and gently mix through with a wooden spoon.
- Add in the 300 grams flour. Mix through thoroughly again.
- Pour in 175 grams melted butter and mix until you can't see it any more in the mixture.
- Tip into your lined cake tin and level off with a spatula or large spoon.
- Bake for 40 minutes at 170C/325F/Gas Mark 3 or until a cocktail stick comes out clean from the middle when inserted.
- Leave to cool in the tin. Mix your icing sugar and water together with a little whisk or similar. The consistency needs to be thick in order to not run off the edges of the cake.
- Spoon over the cake and decorate almost immediately with sprinkles so that they stick to the icing.
Notes
- Test if your cake batter will easily drop off your spoon if it doesn't then add a splash of milk and mix it in until it does.
- The same is true with any cake but try not to overbake if possible to keep the cake moist.
- Change the icing to suit your tastes. White chocolate or a cream cheese icing would work well.
- Use a small independent oven thermometer to keep a check on your real oven temperature.
Nutrition
All nutritional information is approximate and intended only as a guide.
Valerie
What size cake tin did you use
Jenny
I use an 8" square baking tin. Lined with baking paper or a reusable liner. Thank you!