Source: Mincemeat Loaf Cakes

Mincemeat Loaf Cake

Course Dessert
Cuisine British
Keyword Cake, Loaf, Mince Pie, Mincemeat
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 12 people


  • 150 g butter soft
  • 150 g light muscovado sugar
  • 2 eggs large, beaten
  • 225 g self-raising flour
  • 225 g mincemeat
  • 100 g currants
  • 100 g sultanas
  • 50 g walnuts or pecans
  • 2 tbsp demerara sugar


  • Preheat the oven to 160C/fan 140C/gas 3. Grease two 450g loaf tins (top measurement 17cm x 11cm) and line with baking parchment.
  • Mix the muscovado sugar with the butter and the eggs in a mixer until light and fluffy and the fold in the flour, mincemeat, currants and sultanas.
  • Split the mixture between the prepared loaf tins and arrange the nuts on top and then sprinkle with the demerara sugar.
  • Bake in the preheated oven for about 1¼ hours or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
  • Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.

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