Mincemeat cake

This recipe came from a friend’s Grandma. Its great for using up left over mincemeat from Christmas but also tasty enough to warrant buying a new jar of mincemeat to make it.

I made this cake for the 2nd birthday Clandestine Cake Club gathering and covered it in marzipan



Preheat the oven to 180ºC

Cream together

4ozs soft brown sugar

3ozs margarine ( I used 4ozs of margarine and omitted the lard)

1 oz of lard

Add two beaten eggs and mix together thoroughly

Also stir in

11ozs mincemeat

½ teaspoon of mixed spice

7ozs self raising flour

Add a glug of milk till a dropping consistency is obtained.

Line a loaf tin with baking parchment and add mixture to the tin.


Bake at 180º C  in centre of the oven for 10 minutes.

Lower the temperature to 160º and bake for a further 50 mins.

Check the loaf is baked 10 mins before end of baking time by inserting a skewer into the centre. If any mixture sticks to the skewer the cake is not cooked. Bake until the skewer leaves the mixture cleanly upon testing.


Cool in the tin for 10 mins, then lift out onto a cooling rack to cool


This cake can be decorated when cool, or can be eaten warm or cold undecorated.


I borrowed some great alphabet cutters from my daughter Helen and loved playing with them to cut out the marzipan shapes for the decorations.

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