Sunday, July 17, 2022

Delicious Fruit Mince Tea Cake


This is the perfect recipe for using up that large jar of fruit mince at the back of your pantry, which was intended for Christmas fruit mince pies, but it just didn't quite happen. Can you remember way back then? This versatile cake is light enough in taste and texture for a delicious afternoon tea or dessert at anytime throughout the year and then in the lead up to Christmas, the cake can be decorated in the Christmas tradition, some Christmas spirit added, and you have a wonderful cake to share with friends and family. However two pieces later this afternoon, Mr. HRK thinks it is delicious just the way it is.

Christmas in July is popular here in Australia, when during Winter we can pretend we are experiencing Christmas during the cold of Winter, just like in the Northern Hemisphere, and in some areas in the Southern States, it might even snow. This cake is perfect as a Christmas in July fruit cake, just add 1 tablespoon of Rum or Brandy, serve it with cream, mascarpone, or ice cream, and it would be a perfect dessert. I also love it eaten warm for morning or afternoon tea, sprinkled with icing sugar, which is how we ate it today. There's no need to add any extra spices to this recipe, as in a jar of fruit mince they've already been added. Spices like Cinnamon, Dill, Clove, Ginger, Nutmeg and a hint of Coriander, are already included in the Fruit Mince I used, and the smell of this cake cooking in the oven is just heavenly. The aroma filled the house. This cake only takes around 15 minutes to prepare, 50 minutes to cook, and doesn't require an electric mixer, so it is quick to put together and perfect to make on the day of eating. Tea cakes are best eaten on the day of baking. No problem in our house.

Decorated with edible and colourful nasturtium petals from our garden

I used Robertson's Traditional Fruit Mince in a bottle, and I bought two large jars when they were on sale after Christmas. Using the bottled Fruit Mince makes this a very economical fruit cake to bake, as leading up to Christmas, dried fruits become very expensive to make a traditional Christmas Fruit cake, however I still make one every year. I love the tradition. If you make your own fruit mince it would be perfect in this cake.


Serves 10

2 cups (250 g) plain flour

1/2 cup (110 g) castor sugar

1 1/2 teaspoons baking powder

1/2 teaspoon bi-carbonate of soda

1/2 teaspoon salt

1 egg beaten

1/4 cup (65 ml) vegetable oil

1 tablespoon finely grated orange rind

2 tablespoons orange juice

2 cups Fruit Mince

1 tablespoon Rum or Brandy (optional)

Preparation method:

Preparation: 10 minutes : Cook 50 minutes

Preheat oven to 180 degrees C. Grease and line your tin with baking paper, a 23 x 13 cm loaf tin, or use a 23 cm round tin.

Mix together the wet ingredients, the egg, oil, orange rind, juice and fruit mince, blending well. 

Sift the flour with the baking powder, bi-carb of soda and salt into a bowl, and combine with the sugar, and add gradually to the egg mixture. 

Mix until just moist.

 Pour into the greased and lined  tin.

Bake in your preheated moderate oven for 50 minutes, it might take a bit longer depending on your oven. When cooked, remove the cake from the oven, cool on a wire rack.

This is delicious to eat when still slightly warm. 

And because  it's Winter, I had a large pot of Chicken and vegetable stock, simmering away on the stove at the same time. Makes sense as I was hovering around the kitchen anyway.  Chicken carcasses are such an economical way to make chicken stock, it's too expensive to buy a whole chicken these days for soup. I'll make the stock into Chicken  and Vegetable Barley Soup tomorrow.

Stored away for tomorrow.

Hoping your week goes well.

Warm wishes,



  1. This reminds me of X'mas fruitcake that we really enjoy during the holidays. Yummy!

    1. I am loving having another fruit cake to eat around Christmas time, thanks Tandy

  2. una meravigliosa torta! Grazie per la ricetta, sarà buonissima!

  3. I just found some cherries in brandy in the back of my cupboard! I shall have to make some fruit mince to try this as it looks great :)

    1. Great idea, thanks Tandy. There's another reply to you kicking around somewhere, my computer was being difficult.

  4. yes a hearty fruit cake would go down well in this wintry season! I like to keep a chicken corpse in the freezer for stock too. i always feel so thrifty:-)

    1. Making your own chicken stock from scratch does make us feel thrifty, fairly important these days. Helps to have the time to do it as well:) Thanks Sherry

  5. Its amazing what we find in the back of our pantry, this is a wonderful way to use up fruit mince. Thanks Tandy

  6. I adore Christmas spices anytime of the year! Pauline, this fruit looks really easy to make. What a great idea to use fruit mince as a shortcut!

    1. Thanks Marcellina, when life gets busy it helps to have a few shortcuts up our sleeve.

  7. This sounds like a delicious winter cake. I am bookmarking this page for a cool weather treat. I have never seen fruit mince in stores before, but it is possible I have just not looked in the correct section. I did google it and found a recipe for fruit mince just in case I can't find it during an active search.

    1. I'm not sure where you live Anne, but here in Queensland the supermarkets stock it. However homemade is always good. Thanks for your interest and comment.

  8. What a great cake! It looks wintry, but I'm sure i'd love it any time of year.

    1. Thanks Jeff, yes it's light enough to enjoy during Summer as well

  9. Your cake sounds delicious and I look forward to making it. I so enjoy your posts and recipes. Thank you. I make a cake with mincemeat which I first had at Cranks in London soon after they opened in 1961. Everyone I have given it to has asked me for the recipe so I am including it here, hoping it will interest you. It is very quick and easy to make

    Belgian Cake
    100 g Butter. 2 eggs beaten
    75 g brown sugar. 150 g whole meal self raising flour
    225 fruit mincemeat. 15 ml water

    Cream butter and sugar until pale and fluffy. Beat in the eggs a little at a time. Fold in the flour, then fold in the mincemeat and water. Spoon mixture into a greased and base-lined 20cm square shallow cake tin. Level the surface. Bake in 170C oven for about 30 minutes until well risen and golden. Cool in tin.

    1. This does looks like a very good recipe and one I will definitely try, thanks so much for sharing it.

  10. Cake? Yes, please. :-) This looks great -- just the sort of flavor I enjoy. Thanks!


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