Mary Berry Mincemeat Christmas Cake Recipe

If you are looking for a rich, fruity Christmas cake that is easy to prepare and packed with festive flavor, this Mary Berry Mincemeat Christmas Cake Recipe is a wonderful choice. The mincemeat adds sweetness, spice, and moisture, creating a beautifully soft texture with every slice. This traditional British cake is perfect for holiday gatherings, afternoon tea, or gifting during the festive season. Despite its impressive appearance, it is a beginner-friendly recipe that takes around 15 minutes to prepare and approximately 1 hour 45 minutes to bake.

Ingredients

For the Christmas Cake

• 225g self-raising flour
• 175g softened butter
• 175g soft brown sugar
• 3 large eggs
• 450g mincemeat
• 225g mixed dried fruit
• 75g glacé cherries, chopped
• 50g chopped almonds
• 1 teaspoon mixed spice
• Zest of 1 orange
• 2 tablespoons milk

For Preparing the Tin

• Butter for greasing
• Baking parchment

How to Make Mary Berry Mincemeat Christmas Cake Recipe

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Grease and line an 8-inch round cake tin with baking parchment, making sure the sides are fully covered.
• Cream the butter and sugar: Place the softened butter and brown sugar into a large bowl. Beat until pale, fluffy, and well combined.
• Add the eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
• Mix in the flour: Fold in the self-raising flour and mixed spice gently until no dry flour remains.
• Add the fruit mixture: Stir in the mincemeat, mixed dried fruit, cherries, chopped almonds, orange zest, and milk until evenly distributed.
• Fill the tin: Spoon the mixture into the prepared cake tin and smooth the top with a spatula.
• Bake the cake: Bake for approximately 1 hour 45 minutes or until a skewer inserted into the center comes out clean.
• Cool completely: Leave the cake in the tin for 15 minutes before transferring to a wire rack to cool fully.
• Serve or store: Enjoy immediately or wrap tightly and store for several days to allow the flavors to develop further.

Tips

How do I keep the cake moist?

The mincemeat naturally adds moisture, but storing the cake in an airtight container helps maintain its soft texture.

Why is my Christmas cake dense?

Overmixing the batter can make the cake heavy. Fold ingredients gently once the flour is added.

How do I stop the top from over-browning?

Loosely cover the cake with foil during the final part of baking if the surface becomes too dark.

Can I make this cake ahead of Christmas?

Yes. Many bakers prepare it several weeks ahead because the flavors improve over time.

Serving Suggestions

• Serve with a cup of tea or coffee.
• Add a slice of mature cheddar for a traditional British pairing.
• Enjoy with whipped cream during festive gatherings.
• Serve with brandy butter or custard for dessert.
• Include on a Christmas dessert table.

Storage

Room Temperature

Wrap tightly and store in an airtight container for up to 1 week.

Refrigerator

Store for up to 2 weeks in a sealed container. Bring to room temperature before serving.

Freezing

Wrap the cooled cake in cling film and foil. Freeze for up to 3 months and thaw overnight before serving.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 9g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Mincemeat Christmas Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Total time

120

minutes

Calories

395

kcal

2

hours 

A rich and moist Christmas cake packed with mincemeat, dried fruit, warm spices, and festive flavors. Perfect for holiday celebrations and seasonal baking.

Ingredients

• 225g self-raising flour

• 175g softened butter

• 175g soft brown sugar

• 3 large eggs

• 450g mincemeat

• 225g mixed dried fruit

• 75g chopped glacé cherries

• 50g chopped almonds

• 1 tsp mixed spice

• Zest of 1 orange

• 2 tbsp milk

• Butter and baking parchment for lining

Directions

• Preheat the oven to 150°C (130°C fan). Grease and line an 8-inch round cake tin with baking parchment.
• Cream together the butter and brown sugar until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition.
• Fold in the flour and mixed spice until combined.
• Stir in the mincemeat, dried fruit, cherries, almonds, orange zest, and milk.
• Transfer the mixture to the prepared tin and level the surface.
• Bake for approximately 1 hour 45 minutes until a skewer inserted in the center comes out clean.
• Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack.
• Serve immediately or wrap and store to allow the flavors to mature.

Notes

• Use good-quality mincemeat for the richest flavor.
• Cover loosely with foil if the top browns too quickly.
• The cake tastes even better after a few days of storage.