Mincemeat Cake
"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."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.