Mini Mincemeat and Cranberry Loaves

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Mini Mincemeat and Cranberry Loaves

Mini Mincemeat and Cranberry Loaves is a modern British recipe for a classic mini loaf-styled Christmas cake containing mincemeat and cranberries decorated with icing, cranberries and hazelnuts. The full recipe is presented here and I hope you enjoy this classic British version of: Mini Mincemeat and Cranberry Loaves.

prep time

10 minutes

cook time

35 minutes

Total Time:

45 minutes

Makes:

Rating:

Tags : Baking Recipes Cake Recipes Christmas Recipes British Recipes

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These cakes are so cute and are guaranteed to be a hit with children and adults alike over the Christmas period.

Ingredients:

150g (3/4 cup) soft unsalted butter
75g (3/8 cup) caster sugar
75g (3/8 cup) light brown soft sugar
175g (1 ½ cups) self-raising flour
50g (1/2 cup) wholemeal flour
3 large eggs
250g (1 cup) mincemeat
100g (3 ½ oz) dried cranberries
3 tbsp orange juice

To decorate:
150g (1 ¼ cups) icing sugar
1 tsp cinnamon (optional)
50g (2 oz) roasted chopped hazelnuts
50g (2 oz) dried cranberries, chopped

Method:

Pre-heat the oven to 170°C (150°C fan/340°F/gas mark 3). In a large bowl or a mixer fitted with a paddle attachment, mix together the butter, sugars, flours and eggs. Fold in the mincemeat, cranberries and orange juice.

Divide the resultant batter between 10 lightly-greased mini loaf cases and place on a baking tray. Transfer to your pre-heated oven and bake for 25-30 minutes until risen and golden. Set aside to cool completely on a wire rack.

To decorate, mix together the icing sugar, cinnamon (if using), and 4-5 tsp of cold water to make a thickish icing. Drizzle over the cakes using a teaspoon. Top with the toasted nuts and dried cranberries.