Mary Berry Mincemeat Cake Recipe

The first time I made this, I was mid-December, low on time, and utterly over anything that required overnight soaking or boozy feeding rituals. I just wanted a fruit cake that tasted like Christmas without requiring a project plan. Enter this gem. I threw it together during a snowstorm (no exaggeration), using some leftover mincemeat I’d nearly forgotten about. It was light, moist, surprisingly elegant—and best of all? No waiting. I’ve made it every year since, especially when I need a festive bake fast.

Let me show you how to make this stress-free stunner.

WHAT MAKES THIS RECIPE SPECIAL

This is the anti-Christmas cake—in the best way. It’s packed with fruit and spice, but you don’t need to soak, feed, or wait weeks to enjoy it.

• Mincemeat does the heavy lifting: Already spiced and rich, it shortcuts a lot of traditional fruit prep.
• One-bowl batter: All ingredients go in at once. One minute of beating. Done.
• Loaf or round tin-friendly: Bake it however suits your mood (or your storage tins).
• Decorates beautifully: With or without marzipan and icing, it feels festive.

INGREDIENTS + WHY THEY MATTER

• Salted butter (150g): Adds richness and a bit of salt to offset the sweetness.
• Light muscovado sugar (150g): Gives moisture and a soft caramel note. Brown sugar works in a pinch, but muscovado is better.
• Eggs (2): Binds the batter. Extra-large works well for structure.
• All-purpose flour (225g): The sturdy base—don’t use self-raising here.
• Baking powder (2½ tsp): Gives the lift you need without the dense crumb of a traditional fruit cake.
• Salt (½ tsp): Always. Enhances every other flavour.
• Mincemeat (400g): Use a good-quality one—look for suet-based and packed with fruit and spice.
• Currants (175g): Bring chew and extra texture. You can sub in sultanas or raisins if needed.
• Chopped almonds (55g): For crunch. You can toast them first for more depth.

For Decorating (Optional but lovely):

• Almond paste or marzipan (675g): Wraps the cake in a sweet nutty layer.
• Royal icing: Creates snowy peaks and holds well.
• Ribbon: Makes it gift-ready.

MAKING IT YOURS (WITHOUT RUINING IT)

• Gluten-free? Use a 1:1 GF blend and check your mincemeat’s label.
• Nut-free? Just leave out the almonds—no sub needed.
• Spice it up? Add a touch of ground cinnamon or orange zest to the batter.
• Simpler decoration? Skip the marzipan and just dust with icing sugar.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Top browned too fast	Oven too hot or tin too close to top	Check after 1 hour and cover with foil if needed
Cake stuck to tin	Didn’t line well enough	Grease + line bottom and sides with parchment
Soggy bottom	Used cheap mincemeat with too much liquid	Drain slightly or use a thick, good-quality jar
Icing slid off	Iced too soon after almond paste	Let marzipan set for at least 5–7 days first

HOW TO MAKE MARY BERRY’S MINCEMEAT CAKE

Step 1: Preheat and Prep
Heat oven to 160°C (325°F). Grease and line an 8-inch round cake tin with parchment.

Step 2: Mix the Batter
Add butter, sugar, eggs, flour, baking powder, salt, mincemeat, currants, and almonds to a large bowl. Beat for 1 minute until everything is fully combined.

Step 3: Bake
Pour into the tin, level the top. Bake for 1 hour 45 minutes, or until a skewer comes out clean. Cover loosely with foil after 1 hour if browning too quickly.

Step 4: Cool
Cool in the tin for 10 minutes, then turn out, remove paper, and cool completely on a wire rack.

Optional Decoration (One Week Later):

Step 5: Apply Marzipan
Roll out almond paste and cover cake. Leave uncovered at room temp for 5–7 days to dry.

Step 6: Ice It
Spread royal icing over the sides, smooth, then spoon on top. Use a spatula or back of a spoon to make snowy peaks.

Step 7: Add Ribbon + Admire
Let icing set for a few hours, then wrap with ribbon if using. You’re officially festive.

TIPS FROM MY KITCHEN

• I always weigh my mincemeat—even jars vary a lot.
• I keep one loaf version plain for snacking and ice the round one for guests.
• If the top domes a little, I trim it flat before icing so the layers sit better.
• Want a citrus kick? Add a tablespoon of orange marmalade to the batter.

STORAGE + SERVING

• Room Temp: Keeps for 1 week in an airtight tin.
• Fridge: Up to 2 weeks. Bring to room temp before serving.
• Freezer: Freeze whole or in slices for up to 3 months. Wrap well. Defrost overnight.

FREQUENTLY ASKED QUESTIONS

Q: Can I use homemade mincemeat?
A: Absolutely—and it’s often better. Just make sure it’s not too wet.

Q: Do I need to soak any fruit?
A: Nope! The mincemeat handles that for you.

Q: Can I skip the icing?
A: You can. Dust with icing sugar or glaze with a little warmed apricot jam for shine.

Q: What size loaf tin should I use if I don’t have a round tin?
A: A standard 2lb (900g) loaf tin works well. Bake for around 1 hour 30 minutes.

Q: Can I make this ahead for Christmas?
A: Yes! It’s great freshly baked but still lovely after a few weeks.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake