Baking Recipes Vegetarian

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!

43 replies on “Mince Pie Cake”

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!

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!

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!

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!!!!!

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.

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?

If you like my recipes, photos or food please leave a comment here...