Bakes - Christmas cake recipe using mincemeat

Author: Rodney Whelan  

It is a soft and moist cake filled with mincemeat and Christmas spices to create a truly delicious mincemeat cake. Mincemeat loaf cake is the perfect Christmas bake.

Mincemeat Cake Recipe - Easy Christmas Cake Recipe Ideas

Mincemeat Cake Recipe - Easy Christmas Cake Recipe Ideas
This mincemeat cake recipe is an easy bake for a seasonal classic.
Total time: 100 minutes
Cook time: 80 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 12
  • 175g (6oz) self-raising flour, sifted
  • 150g (5oz) light brown sugar
  • 100g (3½oz) unsalted butter, softened
  • 100ml (3½fl oz) milk
  • 200g (6½oz) mincemeat
  • 2 egg, beaten
  • Zest of 1 orange
  • 200g (6½oz) mincemeat
  • 50g (1¾oz) light muscovado sugar
  • 50g (1¾oz) pine nuts
  • 1tbsp plain flour
  • 25g (¾oz) butter, cubed
How to cook:
  1. Heat the oven to 180°C (gas mark 4). Grease and line the base of a 18cm (7in) cake tin. Place the cake ingredients into a large bowl and beat with a wooden spoon until combined. Spoon into the prepared cake tin and bake for 30 minutes.
  2. Meanwhile, combine topping ingredients in a bowl. Carefully remove the cake from the oven and gently spoon over the topping (don't go all the way to the edges) and take extra care to make sure it doesn't sink into the cake.
  3. Return the cake to the oven and bake for a further 40-50 minutes, or until a skewer inserted in the middle comes out clean.
  4. Cover loosely with foil or baking parchment for the last 10 minutes to prevent it colouring too much.
  5. Leave in the tin for about 15 minutes before cooling completely on a wire rack.
Notes: 10 Best Mincemeat Cake Recipes, mincemeat cake with cinnamon and TOTAL Greek Yoghurt icing Belleau Kitchen salted butter, cinnamon, self-raising flour, Greek yoghurt, mincemeat and 3 more Christmas Sherry …

Mincemeat Cake - Easy Christmas Mince Pie Cake

Mincemeat Cake - Easy Christmas Mince Pie Cake
What can possibly be better than mince pies and a cake in one? This incredible (in my humble view) mince pie cake is everything you could want for Christmas. It is a soft and moist cake filled with mincemeat and Christmas spices to create a truly delicious mincemeat cake.A great alternative to Christmas pudding and a perfect Christmas party cake.
Provided by: Sisley White
Total time: 80 minutes
Cook time: 35 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: American,English,International
Number of ingredients: 17
  • 400 g unsalted butter ((or baking block like Stork))
  • 350 g caster sugar
  • 4 medium eggs
  • 0.5 teaspoon vanilla extract
  • 400 g plain flour / all purpose flour
  • 0.5 teaspoon baking powder
  • small pinch salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 400 g mincemeat ((mince pie filling))
  • 125 g unsalted butter
  • 150 g icing sugar / confectioners sugar
  • 1 teaspoon vanilla extract
  • 180 g cream cheese ((I used Philadelphia))
  • 4 Mince Pies
  • sprinkles
  • Calories: 771 kcal
  • Carbohydrate: 93 g
  • Protein: 7 g
  • Fat: 42 g
  • Saturated Fat: 26 g
  • Cholesterol: 165 mg
  • Sodium: 279 mg
  • Fiber: 2 g
  • Sugar: 65 g
  • Trans Fat: 1 g
  • Unsaturated Fat: 13 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 180ºC.
  2. Grease and line a 9 inch by 12 inch traybake cake tin with greaseproof paper.
  3. In a large mixing bowl cream together the butter and sugar until light and fluffy.
  4. Add the eggs and mix in, one at a time.
  5. Sieve the flour, baking powder and salt into the mixing bowl. Mix everything until well combined.
  6. Add the spices to the mix and stir in.
  7. Gently stir the mincemeat (mince pie filling) into the cake mix.
  8. Pour the mix into the prepared sheet pan/traybake tin and level out. Gently tap the tin on the worktop to remove any air bubbles.
  9. Bake for about 35 minutes until the centre of the cake is cooked - use a cake tester or skewer to check. If the tester comes out clean the cake is cooked. If it has pieces of uncooked cake on leave the cake to cook for a few minutes more and test again.
  10. Leave in the tin to cool for 30 minutes and then remove from the tin to cool completely.
  11. Cream Cheese Buttercream
  12. Make sure the unsalted butter is at room temperature as it will help make it a lot easier to make.
  13. Using a hand mixer, mix the butter and icing sugar.
  14. Add the cream cheese and create a smooth mix. It should be more thick than runny and will hold its shape. If it's too runny add a tablespoon of icing sugar at a time and whisk until it thickens up.
  15. Decorating the mince pie cake
  16. Smear the cream cheese buttercream thickly over the cold cake.
  17. Decorate with crumbled up mince pies and your favourite Christmas sprinkles.
Notes: Mincemeat Traybake - Traditional Home Baking, Instructions. Preheat the oven to 180 deg Fan assisted. Grease the sides and base of a shallow swiss roll tin measuring approx 27cm x 19cm at the …

Mincemeat loaf cake

Mincemeat loaf cake
Mincemeat loaf cake is the perfect Christmas bake. It's a simple bake for kids in the festive season and is perfect for using up a leftover jar or mincemeat.
Provided by: cookingwithmykids
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 7
  • 225 g (1 ¾ cup) self raising flour*
  • ½ tsp baking powder
  • 110 g (½ cup) margarine or butter, softened
  • 110 g (½ cup) soft brown sugar
  • 2 eggs
  • 200 g (1 cup) mincemeat
  • 75 g (½ cup) sultanas
How to cook:
  1. Preheat your oven to 160C/140C Fan / 325F then grease and line a 2lb loaf tin with baking/parchment paper.
  2. Mix everything together
  3. Measure out all the ingredients (except the mincemeat and fruit) in turn and add them to a large mixing bowl or free-standing mixer. Start by weighing the flour into a small bowl then put it into your mixing bowl.Add the baking powder. Make sure you level off the spoon before adding it to the mixing bowl so you add just the right amount.Do the same with the sugar.Add the baking margarine or butter. Crack the eggs into a small bowl before putting it in in the mixing bowl.
  4. Mix everything together with the k paddle of your free-standing mixer, a hand held mixer or just some wooden spoons until you have a nice smooth batter.
  5. Add the mincemeat and sultanas
  6. Measure out the mincemeat and sultanas and add them to your mixing bowl. Using a spatula or wooden spoons, stir them all in until they are well mixed through.
  7. Bake the mincemeat loaf cake
  8. Pour the mincemeat loaf batter into your prepared loaf tin.Bake it in the oven for 1 hour – 1 hour 10 minutes. It's ready when a metal skewer, sharp knife or toothpick inserted into the middle comes out clean.If it starts to brown on top too much before it's fully baked, cover it the top with some tin foil.
  9. Remove the mincemeat loaf from the oven and leave it to cool in the tin before removing it from the tin and leaving it to cool completely on a wire rack.
Notes: Easy Christmas Cheesecake (No-Bake), Step three – Melt the butter. Mix it into the biscuit crumbs so that the crumbs are well coated, and then press firmly with the back of a spoon into the …

Mincemeat cake

Mincemeat cake
BBC Food
Provided by: Sue Lawrence
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: British
Number of ingredients: 12
  • 175g/6oz self-raising flour, sifted
  • 150g/5½oz light muscovado sugar
  • 100g/3½oz unsalted butter, softened
  • 100ml/3½ fl oz milk
  • 200g/7oz high quality mincemeat
  • 2 medium free-range eggs
  • grated zest of 1 unwaxed lemon
  • 200g/7oz high quality mincemeat
  • 50g/1¾oz light muscovado sugar
  • 50g/1¾oz whole rolled oats
  • ½ tsp ground cinnamon
  • 25g/1oz unsalted butter, melted
How to cook:
  1. Preheat the oven to 180C/350F/Gas 4 and butter a deep springform 18cm/7in cake tin.
  2. Place the flour, sugar and butter in a food mixer with the milk, mincemeat, eggs and lemon zest. Add a pinch of salt and mix on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon. Tip into the prepared tin and bake for 30 minutes.
  3. Meanwhile, mix the topping ingredients together in a bowl. Remove the cake and carefully sprinkle the crumble over the top with your fingers. Do it little by little, so that it does not sink into the cake. Return to the oven and continue to bake for a further 50 minutes or until a skewer inserted in the midlle comes out clean (80 minutes baking altogether). Cover loosely with foil for the last 10 minutes or so to prevent burning.
  4. Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the sides of the tin. Allow to cool completely and remove base if serving cold for tea, or eat barely warm if serving as pudding.
Notes: Mincemeat Cake – use up leftover mincemeat from, Method Heat the oven to 160ºC. Grease, and line the base of, a deep-sided, loose-based 8″ cake tin. Put the butter or margarine, sugar, eggs and …
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