Mini cranberry mincemeat loaves
Makes: 10
Prep time: 10 minsTotal time: 
Photographed by Dan Jones
Mini cranberry mincemeat loaves
Recipe by Jo Wheatley
Makes: 10
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
480Kcal
Fat
19gr
Saturates
9gr
Carbs
64gr
Sugars
46gr
Fibre
3gr
Protein
5gr
Salt
0.2gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 150g soft unsalted butter
- 75g caster sugar
- 75g light brown soft sugar
- 175g self-raising flour
- 50g wholemeal flour
- 3 large eggs
- 250g mincemeat
- 100g dried cranberries
- 3 tbsp orange juice
To decorate
- 150g icing sugar
- 1 tsp cinnamon (optional)
- 50g roasted chopped hazelnuts
- 50g dried cranberries, chopped
Step by step
Get ahead
Freeze the cooled mini loaves in their cases in sealed freezer bags
- Preheat the oven to 170°C, fan 150°C fan, gas 3. In a large bowl or a mixer fitted with a paddle attachment, mix together the butter, sugars, flours and eggs. Fold in the mincemeat, cranberries and orange juice.
- Spoon into 10 lightly greased mini loaf cases and place on a baking tray. Bake in the preheated oven for 25-30 minutes until risen and golden. Cool on a wire rack.
- To decorate, mix the icing sugar, cinnamon, if using, and 4-5 teaspoons of cold water to make a thickish icing. Drizzle over the cakes using a teaspoon. Top with the toasted nuts and dried cranberries.
