This post contains affiliate links and I may receive commission if you visit a link and buy something. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust.

I love finding new ways to use up mincemeat, there’s only so many mince pies you can make, and our latest creation is a Mincemeat Crumble Cake. This delicious loaf cake is a lovely, crumbly fruit cake that has all the taste of Christmas in it. It’s great for using up leftover mincemeat or just making over the festive season.

How do you make a Mincemeat Crumble Loaf Cake?

This old fashioned mincemeat cake recipe is simple to make with butter, flour, sugar, eggs, milk and mincemeat. If you don’t have butter you can use margarine or any kind of low fat spread. We also use self raising flour but you can use plain flour and a little baking powder or baking soda if you prefer.

We use whatever sugar we have to hand for this bake. Caster sugar is our usual go to but you can use golden caster sugar, light brown sugar or even granulated sugar. The mincemeat can be homemade or from a jar – whatever you have – and the milk adds a little more moisture which is soaken up by the dried fruit.

This easy mincemeat cake is a lovely crumbly fruit cake but if you’d like it to be more moist, add a little more milk to the mix. You can also add a tsp mixed spice to give it some extra flavour but I love the simple mincemeat flavours.

This cake is wonderfully moreish and is lovely to have in the afternoon with a cup of tea or shared during a festive social gathering. It would also be lovely tied up in baking paper and string and given as a festive gift!

If you’re looking for other festive dishes to make, try our Christmas pudding sundae, mincemeat pinwheels, mincemeat slice and festive bakewell tarts. You can see all our Christmas recipes here.

What equipment do you need for this loaf cake recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too.

So here’s our easy Mincemeat Crumble Cake Recipe

Ingredients

75 g butter or spread
75 g caster sugar – although, light muscovado sugar or light brown sugar works well too.
2 eggs beaten
225 g self raising flour
200 g mincemeat
120 g raisins
2 tblsp milk

For the crumble topping:

50g self raising flour
35g butter
20g caster sugar

Instructions

Preheat oven to 180C/Gas 4. Grease a loaf tin using a little butter or spread.
Beat spread and caster sugar together in a large bowl until pale and fluffy.
Gradually beat in the eggs until combined, then fold in the flour, mincemeat, raisins and milk. Spoon the cake mix into a loaf pan.
Now for the crumble topping. In a separate bowl, rub the butter flour and sugar together until it resembles breadcrumbs.
Pour this crumb topping on top of the cake batter in the prepared loaf tin and then bake in the middle of the oven for 50-60 minutes until a skewer inserted comes out clean and it’s lovely and golden brown.
Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.

If you’d like to print or pin the Mincemeat Crumble Cake Recipe for later you can do so at the bottom of the page. Enjoy!

Print Pin

Mincemeat Crumble Cake Recipe

This mincemeat crumble cake is a great way of using up leftover mincemeat or just a sweet treat to make over the festive season. Crumbly and delicious.

Course Afternoon Tea, Dessert, Snack

Cuisine American, British

Keyword baking

Prep Time 5

Cook Time 1

Servings 10 slices

Ingredients

75 g butter or spread
75 g caster sugar – light muscovado sugar or light brown sugar work well too.
2 eggs beaten
225 g self raising flour
200 g mincemeat
120 g raisins
2 tbsp milk

For the crumble topping:

50 g self raising flour
35 g butter or spread
20 g caster sugar

Instructions

Preheat oven to 180C/Gas 4. Grease a loaf tin using a little butter or spread.
Beat spread and caster sugar together in a large bowl until pale and fluffy.
Gradually beat in the eggs until combined, then fold in the flour, mincemeat, raisins and milk. Spoon the cake mix into a loaf pan.
Now for the crumble topping. In a separate bowl, rub the butter flour and sugar together until it resembles breadcrumbs.
Pour this crumb topping on top of the cake batter in the prepared loaf tin and then bake in the middle of the oven for 50-60 minutes until a skewer inserted comes out clean and it’s lovely and golden brown.
Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.