Brandied Mincemeat Loaf for #TwelveLoaves

Brandied mincemeat loaf

The theme for this months #TwelveLoaves is booze! Well that had me stumped! Not only do I have a little issue using yeast but apart from the odd glass of wine or Margarita I’m not much of an alcohol user, in fact Id go so far to say that alcohol in cooking many times spoils things for me. I almost wimped out. I hate doing that though and with it been the season to be jolly I thought I should enter into the spirit of things (excuse the pun, lol!). One alcohol infused thing I do have a fondness for is mincemeat, in days gone by I used to enjoy a mince pie a day leading up to Christmas! That was of course before I realised the calories in one mince pie, gosh ignorance is bliss! I made my own mincemeat last year which was wonderful. This year I’m less organised and pushed for time so I began with a jar of ready-made mincemeat and added my own additions to liven it up a little. I had visions of using a yeast bread along with my mincemeat but that time thing cropped up again so I opted to make a loaf cake which is also known as a quick bread and suitable for the #TwelveLoaves challenge.

I added dried cranberries, dried cherries and of course brandy to my mincemeat, letting them soak overnight before making this festive loaf the next day. I don’t know why I’ve never thought of this before! It’s really easy and perfect for this time of the year. It’s a great way to use up mincemeat if you can’t be bothered to make or don’t like pastry.  I used Mary Berry’s recipe as my base.

Time is running away and its Christmas Eve as I’m posting this. Growing up Christmas eve was always so exciting for us but very busy for my Mother. It seemed to be the day for a big clean followed by preparing for the next days big meal. I know a lot of people enjoy Christmas eve even more than Christmas day, personally I always find it to be a slightly chaotic day with lots of list checking, last-minute wrapping and shopping and me alternately cleaning and cooking. I look forward to the end of the day when all is done and I can enjoy a glass of mulled wine while watching a Christmas movie. However you are spending your Christmas eve I hope its a good one.

Merry Christmas to all.

Brandied Mincemeat Loaf (adapted from Mary Berry’s recipe)

  • 1 jar of mincemeat
  • 75 grams dried cranberries
  • 75 grams dried cherries
  • 1.5 tbsp brandy
  • 75 grams light muscodavo sugar
  • 75 grams butter, softened
  • 1 large egg
  • 115 grams self-raising flour
  1. The day before you want to make your loaf empty the mincemeat into a bowl, add the dried cranberries, dried cherries and brandy. Mix together well. Cover and leave overnight to steep.
  2. Preheat oven to 160 C, 325 F, Gas 3. Grease and line a loaf tin.
  3. Cream together the butter and sugar.
  4. Beat in the egg.
  5. Add all the other ingredients, combine well then pour into the prepared loaf tin.
  6. Bake for 1 hour to 1 1/4 hours until a toothpick inserted into the middle of the cake comes out clean.
  7. Allow the loaf to cool in the tin for about 30 minutes before turning out onto a cake rack to completely cool.


This is my entry into this months #TwelveLoaves challenge, hosted by Barb at Creative Culinary, Jamie at Lifes a Feast or Lora at  Cake Duchess


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  1. #1 by Lizthechef on December 24, 2012 - 16:38

    Merry Christmas, Jayne – love your recipe. It is only 8:30 in the morning here in San Diego…Wishing you a lovely holiday. X0 Liz

  2. #2 by Jayne on December 24, 2012 - 17:02

    Thanks Liz, merry Christmas to you!

  3. #3 by Tandy on December 25, 2012 - 06:49

    This sounds delicious. Merry Christmas to you and your family 🙂 ps if you have an rss feed please leave a message for me on my blog so that I can follow you.

  4. #4 by Sarah, Maison Cupcake on December 29, 2012 - 21:17

    I like the sound of this – and thanks for the reminder about this challenge, I’d totally forgotten about it but will add it to my list of ones to check every month.

    • #5 by Jayne on December 31, 2012 - 18:11

      Thank you, thanks for stopping by!

  5. #6 by cake duchess on December 30, 2012 - 04:26

    I have always wanted to bake with mincemeat. I bet the flavor was incredible from soaking in the brandy overnight. Thank you so much for baking with us in December;)Happy Holidays to you!

    • #7 by Jayne on December 30, 2012 - 09:20

      Happy Holidays to you too!

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