Clementine & Mincemeat Drizzle Cake

Clementine & Mincemeat Drizzle Cake | Patisserie Makes PerfectI’ve been back at work a week after the holidays and I had a lot of good intentions, but I also have a lot of Christmas leftovers. I hate food waste and really struggle to throw anything away, which is probably why I need to go on a bit of a diet! This clementine & mincemeat drizzle cake is the definition of my struggles, it used up the mincemeat I had leftover and some very tired looking clementines that were sat in the fruit bowl. but it meant I had cake to eat!

Another reason for making this clementine & mincemeat drizzle cake, is that I was sent some fantastic Circulon Ultimum bakeware, including a great 2lb loaf tin that was just perfect for this cake.

Clementine & Mincemeat Drizzle Cake | Patisserie Makes Perfect

The tins are really great, they’re sturdy, non-stick and they don’t warp when you bake with them. As I mentioned, the inspiration behind this cake is to use up leftovers, the candied clementines were something I’ve wanted to make for a while and they make this cake look really special. The best thing about the candied clementines is that they are so easy to make, you just boil slices of clementines in the sugar syrup and dry them slowly in the oven.
Clementines | Patisserie Makes PerfectCandied Clementines | Patisserie Makes PerfectHere’s the recipe for the clementine & mincemeat drizzle cake, it’s a lovely easy bake, which is just what you need after the epic cooking of Christmas day and all of the other doubtless, bouts of time you’ve spent in the kitchen over the last few weeks preparing food and drink for guests.

If you want to make this cake and you don’t have any leftover mincemeat, you can use the recipe I have here to make your own, or buy a cut price jar that will probably be on sale throughout the whole of January!
Clementine & Mincemeat Drizzle Cake | Patisserie Makes Perfect

Clementine & Mincemeat Drizzle Cake | Patisserie Makes Perfect

Clementine & Mincemeat Drizzle Cake

Patisserie Makes Perfect
This is a great recipe to use up leftover mincemeat and any clementines you might have in the fruit bowl that look a bit tired. The candied clementines make this cake look really special and they taste delicious.
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 12 Slices


  • ***Clementine & Mincemeat Cake***
  • 150 g Unsalted Butter softened, plus extra for greasing
  • 150 g Soft Dark Brown Sugar
  • 2 Large Eggs
  • 250 g Plain Flour sifted
  • 2 Tsp Baking Powder
  • 325 g Mincemeat
  • 75 g Mixed Peel
  • 2 Clementines juice and zest
  • ***Candied Clementines***
  • 250 g Granulated Sugar
  • 250 ml of Water
  • 3 Clementines
  • ***Clementine Glaze***
  • 150 g Icing Sugar
  • 1-2 Clementines juiced


  • Preheat the oven to 160C/fan 140C/gas 3. Grease a 900g loaf tin and line the base with baking parchment.
  • Place the butter and sugar in the bowl of a stand mixer with the paddle attachment fitted. Cream the two together until light and fluffy.
  • Slowly add the eggs and scrape down the sides of the bowl with a spatula, ensuring everything is mixed together evenly.
  • Take the mincemeat, mixed peel and clementine zest and juice and mix together.
  • Stir this into the butter, egg mixture and beat until combined.
  • Finally sift in the flour and baking powder and mix until everything is fully mixed together.
  • Turn into the prepared loaf tin and level out evenly.
  • Bake in the preheated oven for about 1 hour 15 minutes or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
  • Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
  • While the cake is cooking, make the candied clementines, put the sugar and water in a saucepan and bring to the boil. Add the clementine slices, then reduce the heat to a gentle simmer. Cook until the fruit looks translucent – about 2 hours.
  • Pre-heat the oven to 100C/80C Fan, and carefully lift the slices from the syrup and place on a baking tray lined with baking parchment or a silicone baking mat.
  • Bake for about 45-60 minutes or until they’re a little less wet (just slightly tacky). Set aside until cool.
  • To make the icing, sift the icing sugar into a bowl and add the juice from one of the clementines, mix and then slowly add the remaining clementine juice until the glaze is thick but pourable, you probably wont need all of the juice.
  • Turn the cake upside down so the bottom is now the top, and drizzle with icing and decorate with candied clementines.

Clementine & Mincemeat Drizzle Cake | Patisserie Makes PerfectClementine & Mincemeat Drizzle Cake | Patisserie Makes PerfectCirculon have a 20% off January sale on selected items so you can have some of own Circulon Ultimum bakeware and maybe even make this clementine & mincemeat drizzle cake.

Thanks for reading.


This post was sponsored by Circulon, but all opinions are my own. 

I’ve added this to the No Waste Food Challenge.


26 Responses

  1. Lyndsey

    Thank you for this recipe; since my husband found he couldn’t eat dairy I have been looking for alternatives to mince pies and this cake hits the nail on the head. We both absolutely love it having found it last year, this year he was adamant we had to have it again!

  2. Elizabeth

    This looks absolutely and utterly delicious! What a great way to use up tired clementines and leftover mincemeat! Thank you for sharing with the No Waste Food Challenge!

  3. Jodie Dodd

    I love clementines! They’re so little and fun to eat! 😀 I’m just not a huge fan of candied fruit. They look fantastic but I don’t like the texture. So clever to do a leftovers bake! Most recipes are for left over meats and side dishes, never see many for leftover sweets. Great idea! Btw, I’ll be joining you on that diet! O.o

  4. Ruby_&_Cake

    I don’t believe I have ever had a clementine before but they look delicious, especially when candied. Are they simillar to an orangee? Will have to try this with my left over mincemeat.

    • patisseriemakesperfect

      They are very similar to an orange, but less pith and they are sweeter and juicer. They are really tasty, you’ll love them, they’re very popular around Christmas time.

  5. Fuss Free Helen

    That is just stunning Angela, so so beautiful. i just love the colour of those candied clementines, and the loaf tin looks so sturdy.

    • patisseriemakesperfect

      Thank you so much Helen, the candied clementines are so easy, but they make it look really special. The loaf tin is great, I’m seriously impressed.

  6. Katie Bryson

    I love everything about this bake, from the stunning candied clementines to the fact that you’ve used leftovers to create it… the flavours sound amazing so I’m definitely adding this to my Pinterest board of things I want to bake in the VERY near future! Thanks for sharing xxx

    • patisseriemakesperfect

      Sus the tins are great, be sure to use the code 🙂 I am so glad I’m not the only one that hates food waste! It feels like throwing away money!

  7. Kristine

    This cake sounds delicious and is absolutely gorgeous! I love the clementines on top – so pretty!

  8. Corina

    What a great way of using up leftover mincemeat! I do love those clementine slices on the top too!

  9. shashi at runninsrilankan

    I’m not fond of food waste either – I was going to throw together some mini mincemeat pies, but this mincemeat and clementine cake sounds and looks so much more delicious! Oooh now if only I have enough self control to not eat all those Candied Clementines before I use them on the cake.

    • patisseriemakesperfect

      I’m so glad it’s not just be Shashi! This cake is really good, let me know if you give it a try. The candied clementines recipe makes more than you need, so you will have some to nibble on while you decorate the cake 🙂

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