Thursday, 11 December 2014

Wholewheat Mincemeat Cake recipe for Countryside Tales


100g/4 oz butter
100g/4 oza barbados sugar
3 large eggs
300g/12oz mincemeat (mine is homemade)
175g/7oz self-raising wholewheat flour
About 4 tblspns milk

Grease an 18-20cm/8" round cake tin and line bottom with greased greaseproof paper (I do the sides too).

Cream butter and sugar well.  Beat in eggs, one at a time.  If it begins to curdle add a little of the flour.  Stir in the mincemeat and fold in flour, adding milk to obtain a moist mixture.  Bake in a moderate oven, Gas 3, 325 deg. F, 160 deg. C, for about 1 1/4 hours until cake is firm on top and shrinking slightly from edge of tin.

Keeps well for several weeks (apparently!!!  I couldn't possibly comment . . . )

You can use boughten or home-made mincemeat for this cake - of course, I use the latter.  It makes a lovely moist cake.  Ideal for using up left-over mincemeat if you have any.


  1. Sounds gorgeous! Thank you for the recipe, I will tuck it away in my book for future reference. The one I made was with leftover christmas pud ingredients which I think are probably quite similar, it was lovely and didn't last two days! x

  2. I never have a lot of success using wholewheat flour BB, but have just made a large batch of mincemeat, so if there is anu left I might try it after Christmas.

  3. Pat - you can use white flour, no problems. Wholewheat flour is never any problem when I am cake baking but isn't so good for "healthy" pastry I find!

    CT - enjoy. There's always left-over mincemeat.

  4. I would have to use store bought mincemeat but I will try this.
    Thank You for printing out the recipe.

    cheers, parsnip

  5. I tried your recipe when you last posted it and the cake was delicious. Its a great way to use up left-over mincemeat. A reminder too that I still need to make some for this year :)