This delicious Nigella Lawson’s Mincemeat Cake is a festive treat that’s rich, moist, and bursting with warm spices. Perfect for the holiday season, this easy dessert features zesty orange, sweet mincemeat, and optional glacé cherries. You can customize it with pantry staples, making it a versatile and crowd-pleasing addition to your celebrations!
Ingredients Needed:
- 200g salted butter: softened, plus extra for the tin
- 100g golden caster sugar
- 75g light brown soft sugar
- 4 medium eggs: lightly beaten
- 200g self-raising flour
- 75g ground almonds
- 2 tsp ground mixed spice
- 1 orange: zested
- 125g mincemeat
- 8 glacé cherries: quartered (optional)
To Decorate:
- 1½ tbsp demerara sugar
- 1 tbsp flaked almonds (optional)
How To Make This Mincemeat Cake:
- Preheat the Oven and Prepare the Tin: Heat the oven to 160°C/140°C fan/gas 3. Butter a deep 20cm cake tin and line the base and sides with baking parchment.
- Cream the Butter and Sugar: Beat the butter, golden caster sugar, and light brown sugar using an electric whisk until light and fluffy.
- Add the Eggs: Slowly drizzle in the beaten eggs while whisking continuously until well mixed.
- Mix in Dry Ingredients: Sift together self-raising flour, ground almonds, and mixed spice. Fold this into the batter one-third at a time until combined.
- Add Flavorings: Gently fold in the orange zest, mincemeat, and glacé cherries (if using).
- Transfer and Decorate: Spoon the batter into the prepared tin, level the surface, and sprinkle over the demerara sugar and flaked almonds (if using).
- Bake the Cake: Bake for 1 hr–1 hr 15 mins until golden and a skewer inserted into the center comes out clean. If batter remains, cover loosely with foil and bake for another 5–10 mins.
- Cool and Store: Let the cake cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.
Recipe Tips
- Use softened butter: Ensure the butter is soft for easier creaming with the sugar, resulting in a smooth batter.
- Do not overmix: When adding dry ingredients, fold gently to avoid overmixing, which can make the cake dense.
- Check the mincemeat: For the best flavor, use good-quality mincemeat, or enhance store-bought mincemeat with a splash of brandy.
- Prevent burning: If the cake starts browning too quickly, cover it with foil to prevent the top from burning.
- Test with a skewer: Insert a skewer into the cake’s center; if it comes out clean, the cake is done.
How To Store & Reheat Leftovers
Storing: Keep the cake in an airtight container at room temperature for up to 5 days.
Freezing: Wrap the cake tightly in cling film and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Reheating: If desired, warm individual slices in the microwave for 10–15 seconds.
Nutrition Facts
- Calories: 414 kcal
- Fat: 23g
- Saturates: 11g
- Carbs: 43g
- Sugars: 28g
- Fibre: 1g
- Protein: 7g
- Salt: 0.6g
Try More Nigella Lawson Recipes:
Nigella Mincemeat Cake
Description
This delicious Nigella Lawson’s Mincemeat Cake is a festive treat that’s rich, moist, and bursting with warm spices. Perfect for the holiday season, this easy dessert features zesty orange, sweet mincemeat, and optional glacé cherries. You can customize it with pantry staples, making it a versatile and crowd-pleasing addition to your celebrations!
Ingredients
To Decorate:
Instructions
- Preheat the Oven and Prepare the Tin: Heat the oven to 160°C/140°C fan/gas 3. Butter a deep 20cm cake tin and line the base and sides with baking parchment.
- Cream the Butter and Sugar: Beat the butter, golden caster sugar, and light brown sugar using an electric whisk until light and fluffy.
- Add the Eggs: Slowly drizzle in the beaten eggs while whisking continuously until well mixed.
- Mix in Dry Ingredients: Sift together self-raising flour, ground almonds, and mixed spice. Fold this into the batter one-third at a time until combined.
- Add Flavorings: Gently fold in the orange zest, mincemeat, and glacé cherries (if using).
- Transfer and Decorate: Spoon the batter into the prepared tin, level the surface, and sprinkle over the demerara sugar and flaked almonds (if using).
- Bake the Cake: Bake for 1 hr–1 hr 15 mins until golden and a skewer inserted into the center comes out clean. If batter remains, cover loosely with foil and bake for another 5–10 mins.
- Cool and Store: Let the cake cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.
Notes
- Use softened butter: Ensure the butter is soft for easier creaming with the sugar, resulting in a smooth batter.
- Do not overmix: When adding dry ingredients, fold gently to avoid overmixing, which can make the cake dense.
- Check the mincemeat: For the best flavor, use good-quality mincemeat, or enhance store-bought mincemeat with a splash of brandy.
- Prevent burning: If the cake starts browning too quickly, cover it with foil to prevent the top from burning.
- Test with a skewer: Insert a skewer into the cake’s center; if it comes out clean, the cake is done.