Mincemeat Cake Recipe

Immerse yourself in the flavors of Newfoundland with this delightful Mincemeat Cake recipe, lovingly adapted from my extensive collection of local cookbooks accumulated over the years. Mincemeat cake is a cherished treat in Newfoundland, especially during the holiday season, known for its rich, spiced flavors and dense, moist texture.

This recipe perfectly balances sweet and savory elements, featuring a mix of fruits, spices, and a touch of brandy or rum. Each bite brings a taste of tradition, with the warm spices and fruit melding beautifully to create a cake that is both comforting and festive. It’s an ideal dessert for holiday gatherings, family dinners, or any special occasion that calls for a touch of Newfoundland’s culinary heritage.

Making this Mincemeat Cake is a journey into the heart of Newfoundland’s baking traditions. The recipe is straightforward, yet the result is a cake that tastes like it took hours to prepare. The blend of flavors and the moist, dense texture make it a standout dessert that will impress your guests and bring a sense of nostalgia to your table.

By baking this Mincemeat Cake, you’re connecting with Newfoundland’s rich culinary past, enjoying a recipe that has been cherished for generations. Whether you’re familiar with Newfoundland cuisine or new to it, this cake offers a delicious slice of the island’s heritage.

Mincemeat Cake Recipe:

3 EGGS
1 CUP COOKING OIL
2 CUPS SUGAR
1/4 CUP WATER
3 CUPS FLOUR
1 TSP. SALT
1 TSP. BAKING SODA
2 TSP. VANILLA
2 CUPS OF CANNED OR BOTTLED MINCEMEAT (Fruit and Spice Mincemeat)

You know the drill for baking-same thing applies.

350 for 60 minutes

By adding some nuts, cherries or dried fruit you can extend this recipe to make two loaves instead of one. Works beautifully

Happy Baking!

Submitted By: Bonnie Jarvis-Lowe

“Made this yesterday. I added chopped pecans, walnuts & almonds. I substituted pecan liqueur for water & soaked 1/2 cup dried cranberries in it. Got 3 loaves out of recipe. I let it sit over before cutting into it. WOW loved the flavor. Will definitely be making again next year but will add some candied peel & cherries. I absolutely love the rich flavor from the mincemeat. Thanks, love the Newfoundland page.” Debi L.