Mince Pie Cake

Mince Pie Cake Recipe

If there’s one thing the festive period wouldn’t be the same without, it’s probably mince pies. Small cupcake-sized pastries filled with brandy infused fruit mincemeat, these sweet treats are one of the defining foods of December. This recipe for Mince Pie Cake takes the flavours of a classic mince pie and bundles them all into one delicious and surprisingly light fruit cake. Serve with brandy butter for a little extra indulgence.

I definitely recommend using homemade mincemeat for this particular cake. I find that the shop bought stuff is generally a little lighter on the brandy – the most important ingredient – and contains less fruit, not to mention the fact it’s more expensive. By using your own mincemeat you’ll certainly end up with a more flavoursome Mince Pie Cake. Do it right and this recipe will evoke all of the festive feeling mince pies do and perhaps more.

Mincemeat Cake Recipe

If you’re in the mood for a slightly boozier cake, as I’m sure many of you will be, you have two options available. Firstly, you could up increase the quantity of brandy in your mincemeat. Or secondly – and perhaps more accurately – you could pour a shot or two directly into the cake before adding a little extra flour to compensate for the wetter batter. Combine this with a little extra dried fruit and royal icing and this Mince Pie Cake would actually make a pretty fantastic alternative to Christmas Cake too!

Merry Christmas everyone!

Mince Pie Cake

Makes one 20cm cake


• 175g butter

• 100g light muscovado sugar

• 3 eggs

• 225g self-raising flour

• 300g homemade mincemeat

• a healthy pinch of freshly grated nutmeg

• a pinch of ground cloves

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• icing sugar to finish


1. Line a 20cm cake tin and preheat the oven to 190C/170C fan. Cream together the butter and sugar until light and fluffy. Gently beat in the eggs one by one and mix through the mincemeat before folding in the flour and spices.

2. Tip the mixture into the prepared tin and bake for 40-50 minutes until golden brown and cooked through. Set aside to cool for 10 minutes before turning out. Sprinkle with icing sugar before serving. Brandy butter is optional but recommended.

Leftover Mincemeat Cake Recipe Leftover Mincemeat Recipe

Cost: If using homemade mincemeat this Mince Pie Cake will prove itself exceedingly frugal. Indeed, it only uses a little more than half of my previous mincemeat recipe (60p). As such, this wonderful cake, perfect for Christmas, should set you back no more than £2.20!


39 comments on “Mince Pie Cake

  1. thesinglegourmetandtraveller
    December 4, 2013 at 4:36 pm

    Great idea and looks delicious.

  2. lizintheshed
    December 4, 2013 at 4:38 pm

    Looks great. I have a good recipe for mincemeat flapjack and muffins, but must try this. For a boozier cake, I just by-pass the mix and have a slug out of the bottle……

    • frugalfeeding
      December 4, 2013 at 9:28 pm

      Ooooh – I like those ideas. Mincemeat flapjacks might happen… I like your drinking style 😀

  3. bakeritalia
    December 4, 2013 at 5:01 pm

    what a great idea!

  4. Sibella at bakingwithsibella.com
    December 4, 2013 at 5:03 pm

    It looks rich and moist. Yes, I’d like a peace please! 🙂

  5. citygirlhitsthecountry
    December 4, 2013 at 5:21 pm

    We used to make mincemeat muffins when we ran our gluten free vegan bakery, they were very popular. Did you make your own mincemeat? We had to so that we didn’t use any cane/beat sugar.

    • frugalfeeding
      December 4, 2013 at 9:36 pm

      That’s a great idea! Yep – it was actually leftover homemade mincemeat from last year. 12 months and still good 😀

  6. Chica Andaluza
    December 4, 2013 at 5:29 pm

    I’ve been getting a lot of hits on my mincemeat recipe (like yours, suet free!) and am getting together the ingredients to make some as this reminded me – now I’ll be able to make this gorgeous cake!

    • frugalfeeding
      December 4, 2013 at 9:27 pm

      It’s always good to have a recipe like that up your sleeve – so much better than shop bought! I hope you try it – if you do let me know how it is!

  7. gorunjess
    December 4, 2013 at 5:48 pm

    Just found a grocer that makes their own homemade mince meat! Can not wait to make this cake. Thank you.

    • frugalfeeding
      December 4, 2013 at 9:26 pm

      Great stuff – you could make your own of course :D.

  8. Pinny Girl
    December 4, 2013 at 6:47 pm

    What a great idea; so much so I’ve followed your recipe and have got the cake baking in the oven as I type; have made it in a hemisphere cake tin so that it will look like a Christmas Pud. Then I shall ice it with marzipan and dribble a dark chocolate ganache over the top to create an inverse of the traditional Christmas Pud image! Let’s hope it works!

    • frugalfeeding
      December 4, 2013 at 9:26 pm

      Fantastic – how did it turn out? Your variation sounds delicious!

  9. Cathy
    December 4, 2013 at 8:22 pm

    A delightful idea – and I think the extra brandy would make it a real winner too!

    • frugalfeeding
      December 4, 2013 at 9:25 pm

      Can’t go wrong with a spot of brandy, Cathy!

  10. Our Growing Paynes
    December 4, 2013 at 9:31 pm

    Oh now I need to make homemade mince. Never thought of doing that but it makes sense!

  11. Conor Bofin
    December 4, 2013 at 9:56 pm

    Very inventive Nick. The cake looks awesome and I can imagine what it tastes like.
    Good job.

    • frugalfeeding
      December 5, 2013 at 1:32 pm

      Thanks, Conor! It’s such a delicious cake, I’m very happy with it!

  12. Our Growing Paynes
    December 5, 2013 at 8:41 pm

    Hi there, I have nominated you for the Most Influential Blogger Award. No pressure to do anything with it, I like to direct people to blogs I enjoy. If you do want to pass it along here’s how: http://ourgrowingpaynes.wordpress.com/2013/12/05/most-influential-blogger-award/

  13. Karen
    December 6, 2013 at 8:39 pm

    I love mince pie and taking the ingredients and putting them into a cake sounds wonderful.

  14. christinajane
    December 8, 2013 at 2:33 pm

    What a GREAT idea! It’s a combo of Christmas Cake and mince pies. I imagine it would be great in loaf form too – spread with brandy butter yep!

  15. PS MacMurray
    December 8, 2013 at 4:08 pm

    Is fruitcake common fare during the Holidays in the UK? Most people here cannot bear the sight of it… your mince pie cake, however, would win hearts over in a second, I am sure. Looks very elegant too. Happy Holidays!

    • frugalfeeding
      December 9, 2013 at 6:44 pm

      Well – Christmas cake is a fruit cake as is stollen. So I guess so. Fruit cake done well is just about the most delicious thing in the world. Thanks!

  16. Helen Aurelius-Haddock
    April 16, 2015 at 7:40 pm

    Just baked this. Was 50 g short of my remaining mincemeat, so added 50 g of chopped glace, cherries, used mixed spice instead of the single spices, used plain flour and added the requisite amount of baking powder (as per packet guide lines) and beat the entire thing up with a wooden spoon in a few minutes. Used a splash of milk to slacken it, popped in the cake case, and eh, voila! it was wonderful!!!!!

    • frugalfeeding
      April 28, 2015 at 1:09 pm

      Great to hear – I think it’s still one of my favourites. So simple, but really carries the mincemeat flavour.

  17. Theresa Gardner
    November 21, 2017 at 9:41 pm

    I make my own mincemeat, love it! Could put put amounts for the ingredients in cups, and oven temp by degrees? I have no idea what you mean. I live in New York. Thank you. I’m really looking forward to trying this.

  18. Mel
    November 26, 2018 at 12:07 am

    Made this cake with store bought mincemeat and it was delicious…I am planning to use the same recipe to make my Christmas cake with the fruits I have soaked since Oct end…will this cake keep for 2-3 months?

    • frugalfeeding
      December 17, 2018 at 2:37 pm

      Unfortunately, this is a cake that should be eaten within a week I think. You could try but it may dry out!

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