Recipe for Mary Berry’s Mincemeat Cake

The first time I made this was in mid-December, when I was short on time and completely done with recipes that needed overnight soaking or constant boozy feeding. I simply wanted a fruitcake that tasted like Christmas without the hassle. That’s when this recipe came into play. I whipped it up during a snowstorm (no exaggeration), using some leftover mincemeat I almost forgot about. It turned out light, moist, and surprisingly elegant—and the best part? No waiting! I’ve made it every year since, especially when I need a quick festive bake.

Let me show you how to make this effortless showstopper.

What Makes This Recipe Unique

This is the perfect “anti-Christmas cake” — in the best possible way. It’s loaded with fruit and spice, yet there’s no soaking, feeding, or waiting weeks to enjoy it.

• Mincemeat does the heavy lifting: Pre-spiced and rich, it eliminates much of the traditional fruit prep.

• One-bowl batter: All the ingredients go in at once. Just a minute of beating, and you’re done.

• Loaf or round tin-friendly: Bake it in whichever tin you prefer (or have on hand).

• Decorates beautifully: Whether with or without marzipan and icing, it’s wonderfully festive.

INGREDIENTS + WHY THEY MATTER

• Salted butter (150g): Adds richness and a hint of salt to balance the sweetness.

• Light muscovado sugar (150g): Provides moisture and a soft caramel flavor. Brown sugar can substitute, but muscovado is best.

• Eggs (2): Help bind the batter. Extra-large eggs work well for structure.

• All-purpose flour (225g): The sturdy base. Don’t use self-raising flour here.

• Baking powder (2½ tsp): Gives the cake lift without the dense texture of traditional fruitcake.

• Salt (½ tsp): Essential for enhancing all the other flavors.

• Mincemeat (400g): Use high-quality mincemeat with suet and plenty of fruit and spice.

• Currants (175g): Add chew and extra texture. You can swap them with sultanas or raisins if needed.

• Chopped almonds (55g): For crunch. Toast them for a deeper flavor.

For Decorating (Optional but Lovely):

• Almond paste or marzipan (675g): Adds a sweet, nutty layer.

• Royal icing: Creates beautiful snowy peaks and holds its shape.

• Ribbon: Makes it gift-ready.

MAKING IT YOURS (WITHOUT RUINING IT)

• Gluten-free? Use a 1:1 gluten-free flour blend and check your mincemeat label.

• Nut-free? Simply omit the almonds—no replacement needed.

• Spice it up? Add a pinch of ground cinnamon or some orange zest to the batter.

• Simpler decoration? Skip the marzipan and dust with icing sugar instead.

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

HOW TO MAKE MARY BERRY’S MINCEMEAT CAKE

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

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

Step 3: Bake
Pour the batter into the prepared tin and level the top. Bake for 1 hour 45 minutes, or until a skewer comes out clean. If the top starts browning too quickly, cover it loosely with foil after 1 hour.

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

Optional Decoration (One Week Later):

Step 5: Apply Marzipan
Roll out the almond paste and cover the cake. Let it air dry at room temperature for 5–7 days.

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

Step 7: Add Ribbon + Admire
Let the icing set for a few hours, then wrap the cake with a ribbon (if using). Enjoy your festive masterpiece!

TIPS FROM MY KITCHEN

• I always weigh my mincemeat since jar sizes can vary.
• I keep one plain loaf for snacking and ice the round one for guests.
• If the top domes, trim it flat before icing to make the layers sit better.
• Want a citrus twist? 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 and defrost overnight.

FREQUENTLY ASKED QUESTIONS

• Q: Can I use homemade mincemeat?
  A: Absolutely! Just ensure it’s not too wet.

• Q: Do I need to soak any fruit?
  A: No, the mincemeat takes care of that.

• Q: Can I skip the icing?
  A: Yes, feel free to dust with icing sugar or glaze with warmed apricot jam for a shiny finish.

• 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 delicious freshly baked and still great after a few weeks

Try More Recipes:

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

Ingredients

For the Cake:

• 150g salted butter, softened

• 150g light muscovado sugar

• 2 extra-large eggs

• 225g all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 400g good-quality mincemeat

• 175g currants

• 55g chopped almonds

For Decorating (Optional):

• 675g almond paste or marzipan

• 1 batch royal icing

• Ribbon

Directions

1. Preheat the oven to 160°C (325°F). Grease and line an 8-inch round cake tin.

2. Beat all the ingredients in a bowl for 1 minute until fully combined.

3. Pour the mixture into the prepared tin, smooth the top, and bake for 1 hour 45 minutes, or until a skewer comes out clean.

4. Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.

5. Once cooled, cover the cake with almond paste and allow it to dry for a week.

6. Ice the cake with royal icing and decorate with ribbon.

Notes

• You can bake this in a 2lb loaf tin—adjust the baking time to about 1 hour 30 minutes.

• For an extra citrus flavor, add orange zest to the batter.

• Undecorated cakes can be stored in the freezer for up to 3 months.