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Mary Berry Mincemeat Cake

Mary Berry Mincemeat Cake
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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.

Ingredients

  • 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 bringing 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.

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-mincemeat-cake/