Mary Berry Mincemeat Cake Recipe

This mincemeat cake is light, moist, and packed with festive flavours. Unlike traditional Christmas cakes, it doesn’t need to be made in advance or fed with brandy. With mincemeat, currants, and almonds, it’s an easy and delicious bake for the holiday season.

This Mincemeat Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 150g (⅔ cup) salted butter, softened
• 150g (¾ cup) light muscovado sugar
• 2 extra-large eggs
• 225g (1¾ cups) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 400g (14 ounces) high-quality mincemeat
• 175g (1¼ cups) currants
• 55g (½ cup) almonds, chopped

To Decorate:

• 675g (3 cups) almond paste or marzipan
• 1 quantity of royal icing
• Ribbon for decoration

How To Make Mary Berry Mincemeat Cake

1. Prepare the Cake Pan: Preheat the oven to 160°C (325°F). Grease an 8-inch round cake pan and line it with parchment paper.
2. Mix the Batter: In a large bowl, add all the cake ingredients and beat for 1 minute until fully combined.
3. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour 45 minutes, or until a skewer inserted in the centre comes out clean and the cake begins to shrink from the sides. If it starts to brown too quickly, cover loosely with foil after 1 hour.
4. Cool the Cake: Let it cool in the pan for 10 minutes, then turn it out onto a wire rack, remove the parchment paper, and let it cool completely.

How To Decorate

1. Apply Almond Paste: Cover the cake with almond paste about a week before icing to allow it to set.
2. Ice the Cake: Spread royal icing thickly over the sides of the cake, smoothing it with an offset spatula. Spoon more icing on top, smooth the centre (for the ribbon), and create peaks using the back of a spoon.
3. Let It Set: Allow the icing to harden for a few hours, then decorate with a ribbon for a festive finish.

How To Make This Mincemeat Cake in a Loaf Tin

To bake this mincemeat cake in a loaf tin, simply use a 2lb (900g) loaf tin instead of a round cake pan. Bake at 160°C (325°F) for about 1 hour 30 minutes, checking for doneness with a skewer. If the top browns too quickly, cover it loosely with foil after 1 hour. Let it cool in the tin for 10 minutes, then transfer to a wire rack.

Recipe Tips

• Use good-quality mincemeat for the best flavour.
• Let the almond paste dry for a week before icing to prevent the colours from bleeding.
• If decorating in advance, store the cake in an airtight container to keep it fresh.
• Create soft or firm icing peaks depending on your preferred cake finish.

How To Store & Reheat Leftovers

At Room Temperature: Keep the cake in an airtight container for up to 1 week.

In the Fridge: Store in an airtight container for up to 2 weeks. Let it come to room temperature before serving.

In the Freezer: Wrap slices or the whole cake in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 12 servings)

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 120mg
• Potassium: 140mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Try More Recipes:

• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Apple and Mincemeat Pudding
• Mary Berry Apple and Mincemeat Squares