Easy 2 Ingredient Mincemeat Fruit Loaf Cake Recipe

This easy 2 ingredient mincemeat fruit loaf is perfect for using up a leftover jar of mincemeat. Delicious sliced and buttered with a cuppa, it's a simple small-batch bake that's ideal for making several loaves at once to enjoy, gift or freeze!

For last minute, you might prefer my 4 ingredient Christmas dump cake.

Fruit loaves are especially popular around Christmas, but this easy small batch mincemeat fruit loaf cake is perfect all year round, particularly when you've got leftover mincemeat to use up.

This recipe was inspired by a reader's question after I shared my popular 2 Ingredient Christmas Cake. Could the same idea work as a smaller fruit loaf? I couldn't resist testing it!

The beauty of this recipe is how little effort it takes. My top tip is to use 110g of self-raising flour for a gentle rise and a slightly firmer, sliceable tea loaf texture without sacrificing sweetness.

✔️ Why You'll Love This Recipe

• The easiest Christmas food recipe EVER - just mix two ingredients and bake!
• Uses simple ingredients - a great way to clear out festive season food after new years eve!
• Vegan (as most jarred mincemeats are vegan!)
• Small batch - makes one lovely little fruit loaf, with minimal effort
• Great recipe for batch baking
• Perfect buttered with a cuppa, like a traditional tea loaf

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Store bought mince meat - just 1 jar (most are 411g). This is a mix of dried fruit, spices, syrup, lemon zest, shredded suet etc. Note most store bought are vegan, or you can make this homemade slow cooker mincemeat with brandy.

Self raising flour - or swap for plain flour (all purpose flour) and stir in 1 & ½ teaspoon of baking powder

📋 Instructions

Here's how to make this mincemeat loaf cake recipe. No video required... it's that memorable!

1. Preheat the oven to 150°C fan / 170°C conventional / gas mark 3. Then grease and line a 1lb loaf tin with baking paper.

2. Transfer the jar of mincemeat into a large bowl.

3. Stir in the self raising flour until combined, or on low speed in a food mixer.

If using homemade mincemeat, you may need to add a splash of orange juice to loosen the mixture if too stiff.

4. Spoon the mixture into the prepared cake tin and smooth the top of the cake and cover with baking paper and bake in the oven for 50-60 minutes.

Then test the centre with a skewer. If it doesn't come out clean, bake for another 5 minutes and check again, then cool completely in the tin and transfer to a wire rack.

Tip: If you forget to cover your cake, the top can be quite firm. To salvage, prick with a fork while cooling and spoon feed with brandy, orange juice or black hot tea.

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make:

• Self raising flour - swap for plain flour plus 1 & ½ teaspoon of baking powder (not baking soda)
• Mincemeat - use good quality mincemeat if you can. There are many varieties, such as ones with brandy, cherries, etc

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

• Deluxe - feed with brandy weekly for a richer, more moist bake that will keep for longer
• Vegetarian - add a beaten egg for a better rise (will be sharing this soon), but then it wouldn't be 2 ingredients
• Bailey's Christmas cake version - uses dried fruit, bailey's liqueur, and self raising flour

See my Christmas cake version of this recipe. It's the same easy mincemeat cake recipe, but larger, baked in a round cake tin.

🔪 Equipment

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• 1lb loaf pan, or use multiple for batch baking
• Wooden spoon
• Baking paper
• Large mixing bowl

❄️ Storage

Storing - to preserve this mincemeat loaf recipe, prick with a fork and feed with brandy weekly and double wrap with plastic wrap, then tin foil and store in an airtight container.

Freezing - cool to room temperature and store in a freezer-safe container for up to 3 months.

Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove. It's delicious with custard!

🍽️ Serving Suggestions

• Cup of tea - best of all!
• Hot custard
• Buttered, as a simple snack
• Serve warm with ice cream on the side

❓ FAQ

➕ Related Recipes

Looking for other Christmas time recipes? Try these: