Holiday Mincemeat Cake

Total Time
1hr 15mins
Prep
15 mins
Cook
1 hr

I made this cake one year for Christmas when I was short of time and wasn't able to make a pie. It was a big hit. It is a very moist cake best served with just a dusting of icing sugar for garnish.

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Ingredients

Nutrition

Directions

  1. Stir the flour, baking powder, baking soda and salt together; set aside.
  2. Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
  3. Beat in the sugar.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Blend in the mincemeat.
  6. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
  7. Stir in the nuts.
  8. Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
  9. Preheat the oven to 350 degrees F.
  10. If using a Bundt pan, bake for 55 to 60 minutes or until done.
  11. If using a cake pan, bake for 45 to 50 minutes.
  12. In either case, cool in the pan for 10 minutes.
  13. Remove from the pan and cool completely.
  14. Dust with icing sugar before serving.
Most Helpful

5 5

Delicious! I used homemade green tomato mincemeat (I never made it before and wasn't sure what to do with it - a pie I made was not such a great success), and added a generous shot of rum. It was a big hit! Thanks for sharing.

5 5

This cake is delicious. It's almost identical to Canadian Living's Mincemeat Bundt Cake. The major difference is that the CL recipe calls for 2 cups of mincemeat instead of 3. Three cups seemed like a lot and I was worried that the cake might be too moist, but since I was trying to use up a 750 ml jar of it, I used the full 3 cups and am glad I did. The texture was just right....moist but not wet, with a tender crumb. I added 1 tsp. of cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. ground cloves to tweak the flavour. The spices were well balanced and not overpowering. The cake tested done at 58 minutes in a bundt pan. It's best made the day before serving. I added a caramel frosting. Tested the cake served at room temperature and also warmed slightly, and most people preferred it warmed slightly. The mincemeat taste seemed a bit enhanced, and the cake had a richer taste.