Mincemeat loaf cake...

If you've run out of time to bake your traditional Christmas cake, or simply not feel like baking it at all, and the sheer thought of baking mince pies gives you shivers - those mincemeat loaves are perfect alternative to both. You have kind of a Christmas cake and that distinctive mince pies taste and smell, all in this simple loaf. You'll have a Christmas cake, but at a fraction of work needed for the traditional one.

You could "feed" it with some whiskey or brandy after baking, to make it more special and festive, but I don't think there's any need for that. Mincemeat gives it all those "Christmassy" flavours you need and are looking for, this time of the year.

Mincemeat loaf cake

Mincemeat keeps the loaves moist and gives them that festive feel, they also smell like pure Christmas itself! 

Mincemeat loaf cake

Making 2 loaf cakes at one time, means you have one for now and one to freeze, they freeze very well (cover well with a cling film and use within 2 months), alternatively you can always give one as a present. The baked loaf will keep up to a week, just keep in an airtight container.

How to make it...


- 150 g soft vegan butter
- 150 g light brown sugar
- 2 flax "eggs" (2 tablespoons ground flax seeds plus 6 tablespoons water, whisk together until thickened and foamy)
- 225 g self-raising flour
- 240 g mincemeat
- 100 g raisins
- 100 g sultanas
- 50 g blanched almonds, for decorating
- 10 glace cherries, halved, for decorating


- Preheat the oven to 160 C (320F). 
- Grease two 450 g loaf tins (top measurement 17 cm × 11 cm) and line with baking parchment. 
- Beat the butter with sugar until pale and fluffy. 
- Add flax and mix until well incorporated before adding the next egg. 
- Add the flour and mix well. 
- Add the rest of the ingredients, except for the almonds and cherries, and mix everything well until thoroughly combined.
- Divide the batter between the prepared loaf tins and level the top out evenly. 
- Arrange the almonds and cherries on top of each loaf. 
- Bake in the preheated oven for about 1 hour and 15 minutes, or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
- Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn them out on to a wire rack and leave to cool down completely.

You can decorate your loaves with some simple icing (warm water + icing sugar), sprinkles or any other decorations of your choice.

Mincemeat loaf cake

Don't over bake the loaves, or they will have thick "skin", be very dry and crumbly. If you're using smaller tins, shorten the baking time!


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