Mincemeat Cake

A delicious vegetarian cake featuring spice-filled mincemeat and a crunchy oat crumble topping, perfect for tea or as a pudding.

Baking Vegetarian Dessert Christmas Cake

Estimated Nutrition

Calories

531.5

kcal / serving

4252 kcal total

Carbs

88.5g

per serving

708.2 g total

Fat

17.4g

per serving

138.8 g total

Protein

5.3g

per serving

42.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Self-Rising Flour

Sifted

150

Light Muscovado Sugar

For topping

Dairy

100

Unsalted Butter

Softened

100

Milk

piece

Egg

Medium free-range

Unsalted Butter

Melted, for topping

Fruits

piece

Lemon Zest

Grated zest of unwaxed lemon

GrainsCereals

Whole Rolled Oats

For topping

NutsSeeds

pinch

Salt

0.5

tsp

Ground Cinnamon

For topping

Other

200

Mincemeat

High quality

200

Mincemeat

For topping, high quality

Method

Cool on a wire rack for 30 minutes before removing the tin sides.

Return to the oven and bake for another 50 minutes until a skewer comes out clean.

Remove the cake and carefully sprinkle the crumble over the top.

Mix the topping ingredients together in a separate bowl.

Pour the batter into the prepared tin and bake for 30 minutes.

Mix on low speed for two minutes until thoroughly combined.

Combine flour, sugar, butter, milk, mincemeat, eggs, lemon zest, and salt in a mixer.

Preheat the oven to 180°C and grease a deep 18cm springform cake tin with butter.