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Mince pie loaf cake with streusel filling

By: Jen Bedloe
Former head of food delicious.

Published: 5 Nov 20
Updated: 10 Oct 24

Mince pie loaf cake with streusel filling

This mince pie streusel loaf cake makes an alternative Christmas cake with a hidden surprise in the middle. This festive showstopper has a lovely moist mincemeat centre, surrounded by a buttery custard-enriched sponge – the reassuring sweetness of the cake goes beautifully with the rich fruit.

Get organised for the big day with more make-ahead Christmas recipes.

Easy
November 2020

Test kitchen approved

Makes 8-10 slices
Hands-on on time 15 min, oven time 50-60 min.

Get organised for the big day with more make-ahead Christmas recipes.

Nutrition: per serving

Calories: 360kcals
Fat: 20.8g (11.6g saturated)
Protein: 4.8g
Carbohydrates: 37.8g (18.3g sugars)
Fibre: 1.2g
Salt: 0.4g

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Ingredients

200g self-raising flour
Pinch bicarbonate of soda
4 tsp Bird’s custard powder
200g unsalted butter, softened
200g golden caster sugar
3 medium free-range eggs
2 tbsp whole milk
80g icing sugar
Bronze Crunch (available from waitrose.com) or other sprinkles to decorate – optional

For the mince pie streusel layer

150g mincemeat (see tips or use our recipe)
15g plain flour
3 tbsp Biscoff biscuit spread (we used the crunchy version)

You’ll also need…

Electric mixer; 900g loaf tin, fully lined with compostable baking paper

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Method

Heat the oven to 170°C/150°C fan/ gas 31⁄2. In a mixing bowl, combine the flour, bicarb and custard powder with a pinch of salt.
Put the butter and golden caster sugar in a separate mixing bowl and beat with an electric mixer until light and creamy. Beat in the eggs one at a time, then fold in the flour mixture with a large metal spoon or spatula. Stir in the milk to loosen.
In a separate smaller bowl, mix together the mincemeat, flour and Biscoff spread.

Spoon two thirds of the cake mixture into the loaf tin, then a layer of the mincemeat mixture. Spoon over the remaining cake mixture to cover the mincemeat layer, then level the top. Bake for 50-60 minutes or until golden, well risen and springy to the touch. Leave to cool in the tin on a wire rack.
Mix the icing sugar with enough water to make it pourable (see tip), then drizzle it over the loaf cake. If you like, sprinkle over bronze crunch or any other decoration you fancy, then serve the cake in slices.

Recipe from November 2020 Issue

Nutrition

Nutrition: per serving

Calories: 360kcals
Fat: 20.8g (11.6g saturated)
Protein: 4.8g
Carbohydrates: 37.8g (18.3g sugars)
Fibre: 1.2g
Salt: 0.4g

delicious. tips

If you’re buying mincemeat to use in this recipe, check it’s vegetarian if need be. If you like, swap the icing drizzle for a syrup made with sugar and orange juice or spiced rum.
The cooled cake will keep for a few days in an airtight container.