Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Mincemeat Cake Recipe & Video

Printer Friendly Page

One thing I make every Christmas season is mincemeat. After making the requisite Mincemeat Tarts (also known as Mince Pies), I'm always left with the question of what to do with the rest of the Mincemeat. So this year I decided to make a Mincemeat Cake. This moist fruit cake also contains small chunks of marzipan that impart a wonderful burst of sweet almond flavor. I love how easy it is to make and unlike a Christmas Fruit Cake that has to be made weeks in advance of serving, this cake can be made and eaten the same day.

I would classified this Mincemeat Cake as a "Quick" Bread because of how it's mixed and that it is baked in a loaf pan. The batter is made by just mixing the dry ingredients together in one bowl, and the wet ingredients in another bowl. Then the two are combined and you are done. When you pull this cake from the oven the crust is a lovely golden brown color and is delightfully crisp, but you will find that the crust does soften when stored.

A few notes on ingredients. You can use homemade or store bought Mincemeat. If the mincemeat you are using is not juicy, I would probably increase the milk in the recipe from 1/4 cup (60 ml) to 1/3 cup (80 ml). Now, because mincemeat is not overly sweet, I like to add either marzipan that has been chopped into bite sized pieces or 1/2 cup (90 grams) of white chocolate chunks or chips. Marzipan is very similar to almond paste only sweeter with a smoother, more pliable, texture. It is commonly sold in 7 ounce (198 gram) tubes and it can be found on the baking isle of most grocery stores.

Related Recipes You May Like

Homemade Mincemeat

Boiled Fruit Cake

Light Fruit Cake

Fruit & Nut Balls (Sugarplums)

Mincemeat Tarts (Mince Pies)

Fruit Cake

Mincemeat Cake Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir in the chunks of marzipan.

In a medium-sized bowl whisk together the beaten eggs, melted butter, mincemeat, vanilla, and milk. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined. (Do not over mix the batter.) Scrape batter into prepared pan and, if desired, sprinkle the top with some shaved or flaked almonds. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool for about 10 minutes and then remove the cake from the pan. Serve warm or at room temperature. This cake can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

View comments on this recipe on YouTube

Mincemeat Cake Recipe:

1 3/4 cups (230 grams) all-purpose flour

2/3 cup (140 grams) firmly packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated lemon zest (outer yellow skin), optional

4 ounces (115 grams) marzipan, cut into bite sized pieces

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

1 cup (225 grams) Mincemeat (homemade or store bought)

1 teaspoon pure vanilla extract

1/4 cup (60 ml) milk (full or reduced fat)

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC