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–+ servings
Mincemeat Fruit Cake
This Heinz Mincemeat Fruit Cake is a classic holiday dessert rich in warm spices, dried fruits, and sweet mincemeat filling. Using Heinz canned mincemeat, the recipe blends raisins, chopped nuts, sugar, and butter with a soft, cake-like batter. Egg yolks add richness, while beaten egg whites create a lighter texture. Baked slowly at a low temperature, the result is a moist, fragrant cake perfect for Christmas celebrations, afternoon tea, or as an edible gift. Its traditional flavors make it a timeless favorite for festive gatherings.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine British
Servings 16
Calories 315 kcal

Ingredients
  

  • 1 can Heinz mincemeat (about 28 oz)
  • 1 cup raisins
  • 1 cup mixed nuts (chopped )
  • 1 cup white sugar
  • ½ cup butter (melted )
  • 2 egg yolks
  • 1 tsp baking soda
  • 1 tbsp hot water
  • 2 cups all-purpose flour (sifted )
  • 2 egg whites (beaten stiff)

Instructions
 

Step 1: Prepare Ingredients

  • Place Heinz mincemeat into a large mixing bowl.
  • Add raisins, nuts, sugar, and melted butter. Mix well.

Step 2: Add Yolks and Soda Mixture

  • Separate egg yolks and add them to the bowl.
  • Dissolve baking soda in 1 tbsp hot water and stir into the batter.

Step 3: Incorporate Flour

  • Sift flour and add gradually, mixing until well blended.

Step 4: Fold in Egg Whites

  • Beat egg whites until stiff peaks form.
  • Gently fold them into the batter to keep the cake light.

Step 5: Bake the Cake

  • Preheat oven to 325°F (163°C).
  • Pour batter into a greased and floured 9-inch tube pan or loaf pans.
  • Bake for 1 hour to 1 hour 15 minutes, or until a toothpick comes out clean.
  • Cool on a wire rack before slicing.

Tips

  • Use a tube pan or loaf pan lined with parchment to help remove the cake cleanly.
  • Let the cake rest at least a day (or up to several days) wrapped tightly; flavors deepen over time.
  • If desired, brush the cooled cake lightly with apple juice or brandy to keep it moist.
  • Substitute mixed dried fruit for part of the raisins for more variety.
  • Add warm spices such as cinnamon or nutmeg if you prefer a spicier fruit cake.
  • Chop “nut meats” (traditionally walnuts or pecans) fairly small so slices cut cleanly.
  • Test for doneness with a toothpick or skewer inserted in the center; it should come out clean.
  • Bake on the middle rack to avoid over-browning the bottom or top.
  • If the top browns too fast, tent loosely with foil during the last 20–30 minutes of baking.

Nutrition

Calories: 315kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 105mgPotassium: 190mgFiber: 2gSugar: 29gVitamin A: 120IUVitamin C: 2mgCalcium: 20mgIron: 1.4mg
Keyword christmas dessert, festive dessert, fruit cake, heirloom recipe, holiday baking, mince meat cake, traditional cake, vintage
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