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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.
Prep Time5 minutes
Cook Time1 hour
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Keyword: baking
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.