Mary Berry Mincemeat Cake Recipe

Mary Berry Mincemeat Cake is a wonderfully rich and moist fruit cake that brings together warm spices, plump dried fruits, and the deep flavour of traditional mincemeat. This easy loaf-style cake is ideal for festive gatherings, cosy winter afternoons, or as a make-ahead treat for the holidays. It stays soft for days, slices beautifully, and fills the kitchen with a lovely seasonal aroma.

If you enjoy simple bakes with big flavour, this mincemeat cake is one you’ll want to make again and again.

What Is Mary Berry Mincemeat Cake?

Mary Berry Mincemeat Cake is a soft, fruity loaf made with classic mincemeat, butter, flour, eggs, and warm spices. The mincemeat adds moisture, colour, and festive richness, giving the cake its distinct holiday character.

Other Popular Mary Berry Recipes

• Mary Berry Sweet Shortcrust Pastry
• Mary Berry Plum Tarte Tatin
• Mary Berry Apple Sauce
• Mary Berry White Sauce

Why This Recipe Is Worth Trying

• Extremely moist texture – Perfect for slicing and storing.
• Full of festive flavour – Warm spices and rich fruit.
• Quick to prepare – Uses mincemeat, which saves time.
• Ideal for gifting – Stays fresh longer than most cakes.
• Beginner-friendly – A very forgiving batter.

Essential Ingredients to Make Mary Berry Mincemeat Cake

• 225g self-raising flour – Provides light structure.
• 100g soft brown sugar – Adds warmth and richness.
• 100g unsalted butter, softened – Gives moisture and flavour.
• 2 large eggs – Helps bind and lift the cake.
• 300g mincemeat – The key ingredient brings fruit and spice.
• 1 teaspoon mixed spice – Enhances the festive aroma.
• 50g glacé cherries, halved (optional) – Adds sweetness and colour.
• Zest of 1 orange or lemon – Brightens the flavour.
• Pinch of salt – Balances the sweetness.

Handy Kitchen Tools for Best Results

• 2lb loaf tin – Perfect shape for this cake.
• Mixing bowl – Large enough for easy mixing.
• Electric hand mixer – Speeds up creaming.
• Spatula – Helps fold ingredients evenly.
• Baking parchment – Ensures clean release.
• Cooling rack – Prevents sogginess after baking.

Step-by-Step Guide to Making Mary Berry Mincemeat Cake

Step 1 — Prepare your tin

Line a 2lb loaf tin with parchment and lightly butter the sides. Preheat the oven to 160°C (140°C fan).

Step 2 — Cream butter and sugar

Beat the softened butter and brown sugar together until pale and fluffy. This helps the cake rise well.

Step 3 — Add the eggs

Beat in the eggs one at a time, mixing well to avoid curdling.

Step 4 — Fold in the dry ingredients

Add flour, mixed spice, and salt. Fold gently until combined.

Step 5 — Add mincemeat and extras

Stir in the mincemeat, citrus zest, and cherries (if using). Mix until the batter is evenly blended.

Step 6 — Fill the tin

Pour the mixture into the loaf tin and smooth the top with a spatula.

Step 7 — Bake the cake

Bake for 1 hour – 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean.

Step 8 — Cool and serve

Allow the cake to cool in the tin for 10 minutes before transferring to a rack to cool completely.

What I Got Wrong (And How I Fixed It)

• Cake cracking too much – Lower oven temperature delivered a smoother top.
• Dry texture – Adding slightly more mincemeat kept it moist.
• Dense crumb – Creaming butter and sugar longer helped lighten the batter.
• Fruit sinking – Tossing cherries lightly in flour kept them suspended.

Healthier Version of Mary Berry Mincemeat Cake

• Replace half the butter with Greek yoghurt for a lighter loaf.
• Use wholemeal flour for extra fibre.
• Reduce sugar by 25% without losing flavour.
• Choose low-sugar mincemeat for a healthier option.
• Add grated apple to boost moisture naturally.

Ingredient Substitutions for Mary Berry Mincemeat Cake

• Swap brown sugar for coconut sugar for depth.
• Replace butter with vegetable oil for a softer crumb.
• Use mixed dried fruit if you’re out of mincemeat.
• Add ground cinnamon for a stronger spice.
• Use orange extract for a brighter aroma.

Pairing Ideas: What to Serve With Mary Berry Mincemeat Cake

• Warm custard – Comforting and creamy.
• Fresh cream – Lightens the festive richness.
• Vanilla ice cream – A great contrast in temperature.
• Spiced tea – Complements the seasonal flavour.
• Cranberry compote – Adds tartness to balance sweetness.

Expert Tips to Make Perfect Mincemeat Cake

• Use room-temperature ingredients for smooth mixing.
• Do not overmix once the flour is added.
• Bake low and slow for an even rise.
• Let the cake cool fully to improve sliceability.
• Line the tin well to prevent burning.
• Use quality mincemeat for the best flavour.
• Add citrus zest to brighten the richness.

Creative Ways to Customize Mary Berry Mincemeat Cake

• Add chopped nuts for crunch.
• Stir in chocolate chips for a modern twist.
• Drizzle with orange icing for added sweetness.
• Make it boozy with a splash of brandy.
• Transform into cupcakes for smaller servings.

Storing Mary Berry Mincemeat Cake the Right Way

• Store in an airtight container for up to 5 days.
• Refrigerate for a firmer texture if preferred.
• Freeze slices for up to 2 months.
• Wrap tightly to avoid drying out.
• Thaw at room temperature for best results.

How to Reheat Mary Berry Mincemeat Cake (If Needed)

• Warm a slice in the microwave for 10–12 seconds.
• Heat in the oven at 150°C for 5 minutes.
• Serve warm with cream or custard.

Nutritional Breakdown (per serving)

• Calories: ~310
• Carbohydrates: 45g
• Fat: 12g
• Protein: 4g
• Fibre: 2g
• Sugar: 28g

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FAQs

How do I keep my mincemeat cake moist and soft?

Mincemeat naturally adds moisture, but the key is not overbaking. Remove the cake as soon as a skewer comes out clean, and consider adding a tablespoon of milk or extra mincemeat for an even softer crumb.

Why did my mincemeat cake sink in the middle?

Sinking happens when the oven temperature is too low or the batter is overmixed. Make sure your oven is properly preheated and fold the flour in gently to keep the structure stable.

Can I use leftover jarred mincemeat in this cake?

Yes, jarred mincemeat works perfectly. If it’s very thick, loosen it with a teaspoon of orange juice or warm water so it blends smoothly into the batter.

How do I stop the fruit from sinking to the bottom?

Toss cherries or any added dried fruit in a spoonful of flour before mixing them into the batter. This helps them stay suspended throughout the loaf.

Wrapping It Up

Mary Berry Mincemeat Cake is a wonderfully festive loaf filled with rich fruit, warm spices, and a soft, tender crumb. It’s simple enough for everyday baking yet special enough for holiday celebrations. With its long-lasting freshness and easy preparation, it’s a recipe you’ll enjoy making all season long.