Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This sounds divine, and I can't wait to try it this fall. I'll use the green tomato mincemeat that I canned last summer--yum!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Grease a 10-inch bundt pan.
  3. In large bowl, combine flour, baking powder, allspice, cinnamon, and salt; set aside.
  4. In large bowl with electric mixer, beat oil and brown sugar until blended.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add half the dry ingredients and mix until combined.
  7. Stir in apple, mincemeat, pecans, and vanilla.
  8. Add remaining dry ingredients; beat until well combined.
  9. Spread batter in prepared pan and bake 1 hour or until wooden pick inserted near center comes out clean.
  10. Cool cake in pan 15 minutes. Turn cake out onto wire rack and cool completely.
  11. For frosting:.
  12. Combine all ingredients until mixture is creamy. Frost cooled cake.
  13. Note: One year when I made this cake, I had a jar of hard sauce - I simply softened it and added it to the frosting as well for an extra kick (the hard sauce was flavored with rum and brandy).

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