This Mary Berry Mincemeat Christmas Cake is a moist and easy recipe, which uses a jar of mincemeat to pack in all the classic festive flavours without the long soaking time. It’s the perfect “last-minute” Christmas cake, ready in about an hour and a half.
Mary Berry Mincemeat Christmas Cake Ingredients
- 150g (5½oz) soft butter or baking spread
- 150g (5½oz) light muscovado sugar
- 2 large eggs
- 225g (8oz) self-raising flour
- 225g (8oz) good-quality mincemeat from a jar
- 100g (4oz) currants
- 100g (4oz) sultanas
- 50g (2oz) blanched split almonds, to decorate
How To Make Mary Berry’s Mincemeat Christmas Cake
Part 1: Make the Cake
- Prep Oven and Tins: Preheat the oven to 160°C/140°C Fan/Gas Mark 3. Grease two 450g (1lb) loaf tins and line them with baking parchment.
- Combine Ingredients: Measure all the ingredients, except for the split almonds, into a large mixing bowl.
- Mix the Batter: Beat everything together with an electric mixer or a wooden spoon until thoroughly blended and smooth.
- Fill Tins and Decorate: Divide the mixture evenly between the two prepared loaf tins and level the surfaces. Arrange the split almonds neatly on top of each cake.
- Bake the Cakes: Bake for about 1 hour to 1 hour 15 minutes, or until the cakes are golden brown, firm to the touch, and a skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
Recipe Tips
- What’s the shortcut? The jar of mincemeat is the secret to this “instant” Christmas cake. It provides the rich, spiced fruit filling without the need for days of soaking fruit in brandy.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method, where all the main cake ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
- How do I know when the cake is cooked? A fine skewer or toothpick inserted into the center of the cake should come out clean. The cake should also be shrinking away from the sides of the tin. If it’s browning too quickly, you can cover it loosely with foil for the remainder of the baking time.
- Can I make this ahead of time? Yes, this cake keeps very well. It’s a great bake to have on hand during the festive season.
What To Serve With Mincemeat Christmas Cake
This light fruit cake is perfect on its own, but also pairs wonderfully with:
- A simple cup of tea or coffee
- A glass of mulled wine or sherry
- A slice of Wensleydale or sharp cheddar cheese (a classic British pairing)
How To Store Mincemeat Christmas Cake
- Room Temperature: Store the cakes wrapped tightly in plastic wrap or foil and placed in an airtight container. They will keep for up to a week.
- Freeze: These loaf cakes freeze beautifully. Wrap the whole cooled loaves and freeze for up to 2 months. Thaw at room temperature.
Mary Berry Mincemeat Christmas Cake Nutrition Facts
- Calories: 350-400 kcal
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can bake the entire mixture in a deep 20cm (8in) round cake tin. You will need to increase the baking time to about 1 hour and 45 minutes.
While it’s designed to be eaten fresh, you can certainly pierce the top of the cooled cakes with a skewer and drizzle over a tablespoon or two of brandy for an extra boozy kick.
For the richest flavour, use a “luxury” or high-quality jarred mincemeat, preferably one that already contains a bit of brandy or sherry.
Try More Recipes:
- Mary Berry Gluten-Free Christmas Cake Recipe
- Mary Berry Mini Christmas Cakes Recipe
- Mary Berry’s Traditional Christmas Cake Recipe
Mary Berry Mincemeat Christmas Cake Recipe
Description
A wonderfully quick and moist fruit cake that uses a jar of mincemeat for instant festive flavour, made with Mary Berry’s simple all-in-one method.
Ingredients
Instructions
- Preheat oven to 160°C/140°C Fan/Gas 3. Grease and line two 1lb loaf tins.
- Place all ingredients, except for the split almonds, into a large mixing bowl.
- Beat with an electric mixer for 2 minutes until smooth and well combined.
- Divide the batter between the prepared tins and level the tops.
- Arrange the split almonds on top of each cake.
- Bake for about 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
- The jar of mincemeat is the secret shortcut to a flavourful, moist fruit cake without the long soaking time.
- The recipe makes two loaves, so you can enjoy one now and freeze or gift the other.
- If the cakes start to brown too quickly, cover them loosely with foil for the remainder of the baking time.
