Luxurious mincemeat Christmas cake

    3 days 3 hours

    A rich Christmas cake made by soaking mincemeat, prunes and dried fruit in plenty of sherry for at least 2 or 3 days before you add the other cake ingredients. If you're in a hurry - you can skip the soaking and you won't be disappointed.


    Dorset, England, UK
    84 people made this

    Makes: 1 18cm fruit cake

    • To soak
    • 1 (411g) jar luxurious mincemeat
    • 100g (4oz) ready to eat prunes, roughly chopped
    • 50g (2oz) glace cherries, quartered
    • 175g (6oz) mixed dried fruit
    • 50g (2oz) chopped candied peel
    • 150ml (5 fl oz) medium sherry
    • For the rest of the cake
    • 225g (8oz) plain flour
    • 3 level teaspoons baking powder
    • 150g (5oz) softened butter
    • 150g (5oz) dark brown soft sugar
    • Grated zest 1 small orange
    • Grated zest 1 small lemon
    • 3 eggs

    Prep:30min  ›  Cook:2hr30min  ›  Extra time:3days soaking  ›  Ready in:3days3hr 

    1. Spoon the mincemeat into a large bowl. Add chopped prunes, glace cherries, mixed dried fruit and candied peel. Pour over the sherry; stir well and cover. Leave to soak for a few hours or up to 3 days, if possible.
    2. When ready to make the cake: Preheat the oven to 140 degrees C / Gas 1. Lightly grease and line an 20cm (8 inch) round cake tin with baking paper.
    3. Mix the soaked fruit, flour, baking powder, butter, brown sugar, grated zest and eggs together in a large mixing bowl. Spoon into the prepared tin and bake for 2 1/2 hours. Turn off the oven but keep the cake in for another 30 minutes or so.
    4. Remove form the tin, cool on a wire rack and store in an airtight container for up to 3 weeks.

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    Reviews in English (1)


    I made this cake for Christmas and I have to say it was the best one ever. Tasted delicious. Texture perfect. I did soak the fruit for 3 days as advised. I think I will make another one for Easter. Thank you for an excellent recipe. January 2017.  -  23 Jan 2017