Mincemeat & Marmalade Cake

A rich and zingy cake that balances sweetness with the bitterness of marmalade – perfect to kick-start your Christmas feasting, and it’s so quick and easy you’ll have tons of time to go shopping.

                           Serves: 12          Time: 2 hours         Difficulty: very easy     

                           Credit: Adapted from a National Trust recipe book by Jane Pettigrew


  • 225g/8oz self-raising flour, sifted
  • 150g/5oz unsalted butter, softened
  • 150g/5oz soft brown sugar
  • 75g/3oz sultanas or raisins or a mixture
  • 400g/1lb mincemeat
  • 100g/3.5oz marmalade
  • 2 eggs, beaten
  • Whatever you need for your chosen decorating method (originally 75g flaked almonds)


  1. Pre-heat the oven to 160C/Fan 140C/325F/Gas 3. Grease and line a 20cm/8″ round cake tin.
  2. Put all the ingredients except the flaked almonds (if using) into a large bowl and mix well. Spoon or poor the mixture into the prepared tin (and sprinkle the flaked almonds over the top).
  3. Bake for about 65 – 75 minutes, until a skewer comes out clean.
  4. Remove from oven and leave in the tin for about 15 minutes then turn out onto a wire rack to cool fully.
  5. There are many options for decorating this cake. The original recipe suggested 75g of flaked almonds be spread over the surface prior to baking. I wanted something more colourful, potentially “Christmassy”, so went for coloured shapes made from fondant icing. Or you could ice the cake all over. Your cake, your choice.