The Mary Berry Mincemeat Cake is a delightful and rich dessert that stands as a testament to the simplicity and elegance of home baking. This cake, with its moist texture and fruit-filled flavor, is perfect for any occasion, whether it’s a festive celebration, a family gathering, or just a special treat to enjoy on any day.
What is Mary Berry Mincemeat Cake?
Mary Berry Mincemeat Cake is an exquisite dessert that combines the rich, spiced flavors of traditional mincemeat with the tender crumb of a beautifully baked cake. It’s a festive treat that encapsulates the spirit of holiday baking. Designed to serve 8-10 people, this recipe is straightforward, taking about 2 hours from start to finish, and brings a touch of sophistication to your table without requiring complex baking skills.
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Why You’ll Love This Recipe
- Festive Flavors: Every bite is a celebration of the holiday season, infused with rich spices and fruit.
- Simple Elegance: Impress your guests with a cake that looks sophisticated yet is surprisingly easy to make.
- Versatile: Perfect for any occasion, from holiday festivities to cozy winter evenings.
Ingredients Needed to Make Mary Berry Mincemeat Cake
- Butter: 175g (6.2 oz), softened, for a rich, moist texture.
- Brown Sugar: 150g (5.3 oz), for a deep, caramel sweetness.
- Eggs: 3 large, room temperature, to bind the mixture together.
- Self-Raising Flour: 225g (7.9 oz), sifted, for a perfectly risen cake.
- Almond Flour: 100g (3.5 oz), to add a nutty depth and tender crumb.
- Mixed Spice: 2 tsp, for that signature holiday flavor.
- Mincemeat: 410g (14.5 oz), for a fruity, spiced filling.
- Milk: A splash, to achieve the perfect batter consistency.
- Icing Sugar: For dusting, to add a touch of sweetness and decoration.
Instructions to Make Mary Berry Mincemeat Cake
Step 1: Preparation:
- Preheat the Oven: Start by preheating your oven to 160°C (320°F). This ensures a gentle and even baking environment for your cake.
- Line the Tin: Use a 20cm (8-inch) round cake tin. Line it with parchment paper to prevent the cake from sticking and to facilitate easy removal.
Step 2: Making the Cake Batter:
- Creaming Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This step introduces air into the batter, making the cake lighter.
- Adding Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour with each egg.
- Incorporate Dry Ingredients: Gently fold in the sifted self-raising flour, almond flour, and mixed spice, being careful not to overmix. A light hand keeps the cake tender.
- The Mincemeat: Stir through the mincemeat and a splash of milk to achieve a dropping consistency. The batter should be soft enough to fall off a spoon easily.
Step 3: Baking:
- Fill the Tin: Spoon the mixture into the prepared tin, smoothing the top with the back of a spoon.
- Bake: Place in the preheated oven and bake for about 1.5 hours or until a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it loosely with aluminum foil.
- Cooling: Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
What Do I Serve With Mary Berry Mincemeat Cake?
- Creamy Delight: A dollop of clotted cream or double cream pairs wonderfully, adding a rich contrast to the spiced cake.
- Ice Cream: Vanilla ice cream offers a cool, sweet complement to the warm spices.
- Fruit Compote: A side of stewed fruits or a berry compote can add a tangy freshness to balance the sweetness.
- Simply Solo: This cake is so flavorful it can also be enjoyed on its own, letting the festive spices shine.
Pro Tips to Make Perfect Mary Berry Mincemeat Cake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature to achieve a smooth, homogenous batter. This simple step makes a significant difference in the texture of your cake.
- Do Not Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake. Aim for a batter that’s just mixed enough to incorporate all the ingredients well.
- Check for Doneness: Ovens vary, so start checking your cake a bit earlier than the stated time. It’s done when a skewer comes out clean. This ensures your cake is perfectly baked every time.
- Bake Immediately: Once the batter is ready, transfer it to the oven without delay. Letting the batter sit can affect its rising agents and ultimately the cake’s texture.
- Spice to Your Taste: The mixed spice is key to this cake’s flavor profile. Feel free to adjust the amount based on your preference for a more personalized touch.
- Prep Your Tin Well: A well-prepared tin can make all the difference. Ensure it’s adequately greased and lined with parchment paper to prevent sticking and to achieve a smooth release.
Variations of Mary Berry Mincemeat Cake
- Nutty Twist: Add chopped walnuts or pecans to the batter for a crunchy texture. This not only adds a delightful crunch but also a nutty flavor that complements the mincemeat.
- Citrus Zing: Incorporate the zest of an orange or lemon for a bright, citrusy note. This can lift the overall flavor profile, adding a fresh twist to the cake.
- Chocolate Chips: For chocolate lovers, folding in a handful of chocolate chips can add a delightful surprise. The chocolate chips melt slightly, creating little pockets of chocolatey goodness throughout the cake.
- Alcohol Infusion: A splash of brandy or rum in the batter can enhance the festive flavors, making it a perfect treat for adult gatherings.
- Glazed Topping: Finish the cake with a simple icing sugar glaze or a citrus glaze for added sweetness and a decorative touch.
How Do I Store Mary Berry Mincemeat Cake Leftovers?
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: For longer storage, keep refrigerated and consume within 5 days.
How Do I Reheat Mary Berry Mincemeat Cake Leftovers?
- Microwave: A brief zap in the microwave can revive the cake, making it moist and warm.
- Oven: Reheating in a low oven, covered with foil, preserves its moisture and warmth.
Nutrients per serving (assuming the cake serves 10):
- Calories: Approximately 350-400 kcal
- Fat: 15-20g
- Saturated Fat: 7-10g
- Carbohydrates: 50-55g
- Sugars: 30-35g
- Fiber: 2-3g
- Protein: 5-6g
- Sodium: 200-250mg
FAQs
Can I Make Mary Berry Mincemeat Cake Ahead of Time?
Yes, you can make Mary Berry Mincemeat Cake ahead of time. It stores beautifully and even tastes better a day or two after baking as the flavors have time to meld together. Simply wrap it well in cling film or store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How Can I Make This Cake Gluten-Free?
To make Mary Berry Mincemeat Cake gluten-free, substitute the self-raising flour with a gluten-free self-raising blend. Ensure all other ingredients, including the mincemeat, are certified gluten-free. The results should be just as delicious as the original.
What Can I Use Instead of Almond Flour?
If you need to substitute almond flour, ground hazelnuts or ground walnuts can be a good alternative, offering a similar texture and a delightful nutty flavor. For a nut-free version, use an equal amount of additional self-raising flour to keep the cake’s structure.
Is It Possible to Make This Cake Vegan?
Yes, it’s possible to make a vegan version of the Mary Berry Mincemeat Cake. Substitute the butter for a dairy-free alternative, use an egg replacer or flax eggs for the eggs, and ensure your mincemeat is vegan (some brands contain suet). There are many plant-based milks and creams that can replace dairy without compromising the taste or texture of the cake.
Final Thoughts
Making the Mary Berry Mincemeat Cake is more than just baking—it’s about creating moments of joy and warmth. Whether it’s the inviting aroma that fills your kitchen, the shared pleasure of a slice with loved ones, or the cozy comfort it brings to your table, this cake is sure to become a cherished addition to your collection of recipes. Enjoy the process and the delightful tastes that await. Happy baking!