Belgian cake


This unusual cake which is moist with a surprisingly light texture is an ideal way to finish up any left-over mincemeat. Needs to be cold before slicing and the taste and texture is actually better the next day.


4 oz. unsalted butter (softened)

3 oz. soft brown sugar

2 eggs (beaten)

5 oz. self-rising flour

8 oz. mincemeat

1 tablespoon cold water


  1. Preheat oven to 325°F. Grease and then line an 8-inch cake pan with wax paper.
  2. Cream the butter and sugar together until fluffy. Beat in the eggs. Fold in flour, then fold in mincemeat and water.
  3. Spoon mixture into pan. Level surface. Bake in the center of the oven for about 30 minutes, until the cake is well risen and golden brown.
  4. Put cake pan on a cooling rack and let cool completely in the pan.

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