Nigella Mincemeat Cake

This cake? This is the kind of cake you bake on a grey Sunday when you’re already wearing thick socks and your house smells vaguely like oranges and laundry. I made it the first time using a nearly forgotten jar of mincemeat I found hiding behind the peanut butter — and let me tell you, it was one of those “why didn’t I bake this last winter?” moments.

It’s dense in the best way. Not heavy — just proper comforting. Like the lovechild of a fruitcake and a sponge, with enough spice to warm your hands as well as your belly. I’ve now made it for tea, breakfasts, neighbours, and once, for a very strange picnic in March. It’s the kind of bake that never lets you down — no fancy frosting, no layers, just slice-and-go goodness.

Why You’ll Love It

• Smells like Christmas but works any time of year
• Keeps beautifully — it might even taste better on day two
• No fuss: all-in-one bowl method, no weird equipment needed
• A great way to use up leftover mincemeat from the holidays
• Pairs ridiculously well with cream, custard, or a mug of something hot
• Perfect texture — moist without being soggy, spiced without being loud

Ingredients

• 175g self-raising flour, sifted
• 1 tsp mixed spice (or a little more if you’re wild like that)
• 150g golden caster sugar
• 100g unsalted butter, softened
• 100ml milk
• 200g mincemeat (homemade if you’ve got it, shop-bought if not — no shame)
• 2 medium eggs
• Zest of 1 orange

How to Make It

Preheat and prep your tin:

Turn your oven to 180°C (350°F/Gas 4). Butter and line an 18cm (7-inch) deep round tin with baking paper — yes, even the sides. Future you will thank you.

Throw everything in a bowl:

Yep, really. Add the flour, spice, sugar, butter, milk, mincemeat, eggs, and orange zest into one big mixing bowl. It’ll look messy. That’s fine.

Mix it — but not too much:

Use a hand mixer on low for a minute or two until it’s all smooth-ish. You can use a wooden spoon too, if you fancy a bit of a workout.

Spoon into the tin:

Pour (or plop) the mixture into your prepared tin and smooth the top gently. Don’t fuss too much — it’ll even out in the oven.

Bake until golden and glorious:

Pop it into the oven and bake for about 50–60 minutes. When it’s done, the top will be deep golden, and a skewer poked in the middle will come out clean (or with a few soft crumbs).

Let it rest — then tuck in:

Cool the cake in the tin on a wire rack for half an hour. Then turn it out, peel off the paper, and let it cool completely. Or slice it warm. No one’s judging.

Common Mistakes and How to Dodge Them

Why is my cake dry?
You probably overbaked it or your mincemeat was too dry. Try checking it 5 minutes early next time — and don’t skip the milk.

Can I cut back on the sugar?
Sure, especially if your mincemeat’s on the sweet side. Taste it before you mix everything together.

What if I overmixed the batter?
It happens. The cake might be a bit denser, but still totally edible (and dunkable).

My cake sank in the middle — help?
Probably underbaked. Give it the skewer test next time and make sure the middle’s firm before pulling it out.

Storage and Reheating

Room temp: Wrap tightly and it’ll keep for 3 days on the counter.
Fridge: Keeps for up to a week, just bring to room temp before serving.
Freezer: Freeze whole or in slices. Wrap well and defrost overnight in the fridge.
Reheating: Gently warm slices in a low oven or microwave — amazing with a drizzle of cream.

Frequently Asked Questions

Can I make this egg-free?
Yes! Use mashed banana, flaxseed meal, or even a bit of yogurt — it’s pretty forgiving.

Is this a Christmas cake?
Kind of, but it’s not just for December. It’s more like the cool, laid-back cousin of Christmas cake — no marzipan, just cake.

What if I don’t have mixed spice?
Use a mix of cinnamon, nutmeg, and a pinch of clove or allspice. Trust your nose.

Can I add nuts or dried fruit?
Go for it. Walnuts, almonds, or even some chopped dates would be lush.

Nutrition Facts (Per Serving):

• Calories: ~119
• Fat: 4g
• Carbs: 18g
• Protein: 3g
• Sugar: 7g
• Sodium: 184mg

Try More Nigella Recipes:

• Nigella Lemon And Ginger Cheesecake
• Nigella New York Cheesecake Recipe
• Nigella Pavlova Recipe