Last-Minute Mincemeat Cake
User Reviews
4.7
9 reviews
Excellent
Last-Minute Mincemeat Cake
Report
A simple mincemeat cake to enjoy at Christmas. An easy recipe made with just a few ingredients and ready in no time, a last-minute alternative to a more laborious Christmas fruitcake.
Share:
Ingredients
Mincemeat cake (Note 2):
- 300 g mincemeat from a jar or homemade, 10.5 oz
- 1 Small apple
- 175 g unsalted butter soft, 6 oz/ ⅔ cup
- 100 g dark brown muscovado sugar 3.5 oz/ ½ cup, Note 3
- 3 eggs medium
- 250 g self-raising flour 9 oz/ 2 cups, Note 4
- ¼ teaspoon fine sea salt
- 35 g prunes 1.2 oz/ ¼ cup chopped, Note 5
- 35 g raisins 1.2 oz/ ¼ cup
Topping (Note 5):
- 75 g golden syrup 2.6 oz/ ½ cup
- 40 g unsalted butter 1.4 oz/ scant 3 tablespoons
- 45 g glace cherries 1.5 oz/ about ¼ cup
- 65 g almonds whole and blanched, 2.3 oz/ ½ cup
- 50 g walnuts 1.7 oz/ ½ cup
- 40 g all-purpose flour 1.4 oz/ ⅓ cup
- a pinch of salt
Add to Shopping List
Instructions
Mincemeat cake:
- Preparations: Preheat the oven to 180°C/350°F. Grease and line the cake tin with parchment paper.
- Mincemeat: Spoon it into a bowl. Peel and core the apple and chop it finely. Stir it into the mincemeat.
- Dough: Place the soft butter, muscovado sugar, eggs, flour, and salt into a large bowl. Mix shortly at low speed to combine. Increase the speed and beat the mixture for about 2 minutes until light and creamy. Stir in the mincemeat-apple mix using a spoon or a spatula.
- Transfer the mixture to the prepared tin and smooth the surface. Tap the container gently on the working surface to release any air pockets.
- Bake for 1 hour and 5 minutes until almost done. Don’t forget to check after ½ - ¾ hour; if the top of the cake gets too dark, please cover it loosely with a piece of aluminum foil.
- Make the topping during the last 5-10 minutes of the baking time.
Topping:
- Combine: Heat the golden syrup and the butter in a small saucepan. Once the butter is melted, add cherries, almonds, walnuts, flour, and sea salt. Stir well to coat the ingredients with the syrup.
- Bake: Spread the mixture on top of the mincemeat cake and bake for another 13-14 minutes until the topping is shiny and golden.
- Cool cake: Place the tin on a wire rack and let the cake cool completely on the wire rack.
Notes
- Alternative cake tins:
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- Muscovado sugar substitute:
- Self-raising flour substitute:
- Dried fruit: You can bake the cake without dried fruit or use any other dried fruit (and peel) you like.
- Decoration: If you would like to cover the cake with fondant or royal icing, leave out the topping. Bake the cake for 1 ¼ hour or until done (toothpick inserted in the middle of the cake should come out clean). When cold, decorate it as desired.
- Square tin - 18x18 cm/ 7x7 inches
- Loaf tin – 15x20 cm/ 6x8 inches
- You can replace it 1:1 with unrefined, molasses-containing sugar like jaggery, panela, or Sucanat.
- The next best thing is dark brown sugar. Use almost the same amount, replacing one tablespoon of sugar with 1 tablespoon of molasses if available.
- Mix 250 g of all-purpose flour with 3 ⅓ teaspoons of baking powder for this recipe.
- Keep in mind that UK self-raising flour doesn’t contain salt, while American self-raising flour (often used for biscuits) does contain salt. If baking this recipe in the US, leave out the salt needed in the recipe or mix your own self-raising flour without salt.
Nutrition Information
Show Details
Serving
1slice
Calories
543kcal
(27%)
Carbohydrates
72g
(24%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
252mg
(11%)
Potassium
210mg
(6%)
Fiber
4g
(16%)
Sugar
42g
(84%)
Vitamin A
647IU
(13%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 543kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 252mg | 11% |
| Potassium | 210mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
Coffee and Walnut Cake, a Classic British Cake for Afternoon Tea
British, Scottish
4.8
(783 reviews)
