Holiday Mincemeat Cake
photo by sadielady
- Ready In:
- 1hr 15mins
- 3 1⁄2 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 3⁄4 cup butter or 3/4 cup margarine, softened
- 4 teaspoons grated orange rind
- 1 1⁄2 teaspoons vanilla
- 1 cup granulated sugar
- 3 eggs
- 1 (750 ml) jar mincemeat
- 3⁄4 cup milk
- 1 cup chopped nuts
- icing sugar, for dusting
- 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.
Questions & Replies
Hi there Irmgard . I want the make the Holiday Mincemeat Cake as photographed on your blog . Going over the recipe you dont give recipe for the what looks like a rum icing on the cake . It just says dust with icing sugar I reviewed other recipies like you pumpkin bundt but the icing doesnt look quite the same . Could you please share the icing recipe pictured on the mincemeat bundt cake ? Thanks ever so much .
Hi, reeeeeallly want to make this recipe, but the mince meat jars only come in grams, not mls - apparently the substance is too dense to be considered a liquid, so the weight will be different. The only jar of mince meat I found is 410 gms; would this be sufficient for the 750 mls of mince meat the recipe calls for? Thanks
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.
RECIPE SUBMITTED BY
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>