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