Apple and Mincemeat Squares Recipe

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 Updated 07/06/2015

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Very often after the Christmas rush I usually find a jar or two of mincemeat lurking in the fridge. At that point I can't bear to make or see any more mince pies so I find this recipe really handy for using up the surplus mincemeat. It's basically a tray-bake cake that is flavoured with apple, mincemeat, cinnamon and brown sugar. It's a lot easier than making a traditional cake but the result is just as good. When it is cooked you can leave it in the tray until needed. It makes a great snack to have with a cup of coffee or it can be served with cream or ice cream as a dessert.


  • 8oz butter
  • 11oz light Muscovado sugar
  • 1lb self-raising flour
  • pinch salt
  • 1 large egg
  • 4 large cooking apples
  • 2 tablespoons lemon juice
  • finely grated rind of 1 lemon
  • 4 tablespoons mincemeat
  • 2 tablespoons Demerara sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon coarse porridge oats
  • icing sugar for dredging
(see measure conversions for more information on quantites)


  1. First of all melt the butter in a saucepan over a low heat.
  2. Next add the muscovado sugar and stir thoroughly until all the sugar has dissolved into the melted butter.
  3. Remove the mixture from the heat and set aside for a few minutes to allow it to cool.
  4. Meanwhile sift the self-raising flour and salt into a large bowl and make a well in the centre. Pour the now cooled butter and sugar mixture into the well. Mix thoroughly.
  5. Beat the egg in a small bowl and add to the mixture, stirring well to combine thoroughly.
  6. Spoon two-thirds of this mixture into a greased and lined cake tin. You will need to press the mixture down firmly with the back of a metal spoon.
  7. Peel and slice the apples thinly and place in a bowl with the lemon rind and juice (the juice helps prevent the apples turning brown).
  8. Add the mincemeat, Demerara sugar and cinnamon to the apples. Stir well.
  9. Spoon the mincemat and apple mixture over the prepared base. Smooth the mixture over the base in an even layer.
  10. Mix the porridge oats into the remaining third of the cake mixture. Distribute this mixture evenly over the fruit layer.
  11. Bake in a preheated oven 190oC for about 35-40 minutes.
  12. When cool cut into squares and remove from the cake tin.
  13. Dredge with icing sugar before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4-8 portions


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