Mincemeat Cake

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #28999

February 06, 2018

"Hubby loves mincemeat so I decided to try a recipe by Irmgard over on Food.com. This is a nice alternative to fruitcake, very moist. By the way, if you live in the states, use Nonesuch brand. It tastes so much better than the others, it could convince a mincemeat hater to love it. This recipe takes just over 3 cups mincemeat, which is about 1 cup more than a 28 or 29 ounce jar. I iced the cake using a double batch of Kitchenwitchy's Caramel Glaze from this site, although I may have cooked it too long...it was more like icing than glaze."

Original recipe yields 12 servings


  • Serving Size: 1 (157.9 g)
  • Calories 468.3
  • Total Fat - 24.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 258.8 mg
  • Sodium - 601.8 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 18.2 g
  • Protein - 14.5 g
  • Calcium - 180.4 mg
  • Iron - 2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees and prepare a Bundt pan.

Step 2

Stir together flour, baking powder, baking soda and salt. Set aside.

Step 3

Cream the butter, orange rind and vanilla in mixer until light.

Step 4

Beat in sugar, then the eggs, one at a time, mixing well after each.

Step 5

Blend in the mincemeat.

Step 6

Add dry ingredients, alternating with milk, beginning and ending with dry ingredients.

Step 7

Stir in the nuts.

Step 8

Bake for 55 - 60 minutes, or until done. (In my oven, 65 minutes was a tad too done.)

Step 9

Cool ten minutes, then turn out onto rack.

Step 10

Dust with powdered sugar or ice with frosting or glaze.

Tips & Variations

No special items needed.