Mincemeat Loaf Cake
User Reviews
5
Mincemeat Loaf Cake
Description
The Mincemeat Loaf Cake starts by creaming softened butter and sugar to form a light base. Incorporating an egg adds moisture, while self-raising flour provides structure. The blend of mincemeat and dried cranberries introduces both sweetness and tart bursts within the batter. Milk adds moisture, balancing the dense fruit mixture. Baking in a small, greased loaf tin at 180°C ensures even cooking without burning, with doneness checked by a clean skewer. Cooling completely before slicing maintains the loaf's texture.
The cake works well as an afternoon snack or simple dessert. Its moist, fruit-laden crumb benefits from resting to firm up, allowing easier slicing. Variations in dried fruit such as raisins or sultanas can be used depending on preference.
It’s recommended not to overfill the tin to avoid undercooked centers or burnt edges. Using a tin no more than two-thirds full allows proper rising and baking. If your loaf tin is larger, doubling the ingredients is advised. The cake improves in flavor and texture the following day once fully cooled.
Ingredients
- 75 g butter soften
- 75 g light brown sugar
- 100 g mincemeat
- 110 g self-raising flour
- 50 g dried cranberries
- 2 tablespoon milk
- 1 egg
Instructions
- In a bowl, use a hand mixer to cream the butter and sugar together.
- Add the egg, and mix again.
- Sift in the flour, add the milk, mincemeat and cranberries, and mix everything into a thick batter.
- Grease and flour a loaf tin - mine is 19x6 cm, 7.5x2.5 inches.
- Spread the batter evenly, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 45 minutes, or until a skewer inserted in the middles comes out clean.
- Leave to cool down completely before slicing.
Notes
- Use a loaf tin around 19x6 cm; if larger, double the recipe to fill properly without overflow.
- Do not fill the tin more than two-thirds to allow even baking and prevent a raw center or burnt edges.
- Alternative dried fruits like raisins, sultanas, or mixed fruit can replace cranberries.
- Let the cake cool completely before slicing to avoid crumbling; it tastes better the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1759 kcal
% Daily Value*
| Calories | 1759kcal | 88% |
| Carbohydrates | 271g | 90% |
| Protein | 23g | 46% |
| Fat | 68g | 105% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 1365mg | 57% |
| Potassium | 362mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 175g | 350% |
| Vitamin A | 2971IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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