Mary Berry Mincemeat Loaf Cake Recipe

This moist, dense Mary Berry Mincemeat Loaf Cake is made with jarred mincemeat, self-raising flour, and dried fruit, and is ready in under two hours. The festive spices permeate the kitchen as the flaked almond crust turns golden brown. I love how the flavour deepens significantly after a day in the tin.

Why This Classic Works

Mary’s method relies on simplicity, often tossing everything into a bowl without creaming butter and sugar first. I found that melting the butter, rather than using it soft, ensures a much moister crumb that keeps for days.

However, washing the syrup off cherries if you add them is crucial to stop them sinking. I learned this the hard way when my first loaf had a sticky bottom layer of sunken fruit.

Mary Berry Mincemeat Loaf Cake Ingredients

• 175g self-raising flour
• 75g light muscovado sugar
• 75g butter, melted
• 2 large eggs
• 225g jarred mincemeat
• 100g currants or sultanas
• 25g flaked almonds

How To Make Mary Berry Mincemeat Loaf Cake

1. Prep The Tin: Preheat your oven to 160°C (140°C fan/320°F) and grease a 900g (2lb) loaf tin, lining the base and sides with parchment paper.
2. Mix The Batter: Measure the flour, sugar, eggs, melted butter, mincemeat, and dried fruit into a large mixing bowl and beat until fully combined.
3. Fill The Tin: Pour the batter into the prepared loaf tin, leveling the surface gently with the back of a spoon to ensure an even bake.
4. Add Topping: Sprinkle the flaked almonds evenly over the top of the wet batter before placing it in the oven.
5. Bake The Cake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, covering loosely with foil if the almonds darken too quickly.
6. Cool Down: Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Check For Doneness: Insert a skewer into the center; it should come out clean, but a little sticky residue is fine due to the fruit content.
• Soak The Fruit: If your dried currants feel very hard, soak them in hot tea for 10 minutes before draining and adding to the mix.
• Foil Tent: The long bake time means the top can burn, so have a piece of foil ready to cover it after the first 45 minutes.

What To Serve With Mincemeat Loaf Cake

Serve this loaf in thick slices with a generous spread of cold salted butter to balance the sweetness. It pairs beautifully with a cup of strong tea or a glass of sherry during the holidays.

How To Store

Wrap the cold cake tightly in greaseproof paper and foil to keep it moist. It keeps well in an airtight container for up to 5 days and freezes perfectly for up to 3 months.

FAQs

• Can I use homemade mincemeat? Yes, homemade works perfectly, just make sure it isn’t too runny or the cake might become soggy.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early or the batter was over-mixed, knocking out the air.
• Can I make this gluten-free? You can swap the flour for a gluten-free self-raising blend and add a half teaspoon of xanthan gum.

Nutrition

• Calories: 285 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Cupcakes Recipe
• Mary Berry Pancakes Recipe
• Mary Berry Chocolate Yoghurt Cake Recipe