Holiday Mincemeat Cake Recipe Foodcom

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
• Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
• Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
• Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
• Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

HOLIDAY MINCEMEAT CAKE

Steps:

• 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.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• CAKE:.
• Combine cake mix according to package directions, except reduce water by 1/4°C.
• Pour into a prepared 9X13 pan.
• Bake for 34-40 minute or until a toothpick comes out clean.
• SAUCE:.
• Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
• Serve warm over Holiday Mincemeat Cake.

MICHELE'S HOLIDAY CAKE

Steps:

• Preheat the oven to 400 degrees. Roast the almonds and hazelnuts separately for about 10 to 15 minutes or until you get the aroma of roasted nuts. Remove them from the oven. While hazelnuts are still hot, , rub their skins off between 2 kitchen towels. Lower the oven to 325 degrees.
• In a food processor, grind the nuts together with the sugar until finely chopped. Do not overprocess or they will turn oily. Fold 2 tablespoons of flour into them and set aside.
• Generously butter a non-stick jelly roll pan either 13 x 17 inches or 12 by 15 1/2 inches. Line the pan with silcone treated baking paper or parchment.
• Beat egg whites with a pinch of salt until stiff and fold beaten egg whites into the ground nut and sugar mixture along with remaining 2 tablespoons of flour. Spread this on prepared baking pan and bake for 30 to 35 minutes or until golden brown, crisp on top but still pliable.
• Remove cake from oven and, using pot holders to protect your hands, immediately turn pan upside down onto a clean kitchen towel. Let cake settle for a few minutes and remove parchment paper. If cake breaks, dont' despair; you can "glue" it back together later with icing.
• When slightly cool, cut the cake into 4 long vertical strips, each about 3 inches wide and however long your baking pan was.
• While chocolate is still warm, mix it with 3/4 cup of heavy cream to form a "ganache"; refrigerate just until cool enough to be of spreading consistency. In a mixing bowl combine praline paste with remaining 1/4 cup of heavy cream and set aside.
• Whip remaining cup of heavy cream with confectioner's sugar and vanilla.
• Assemble cake: Set one strip of cake on a long board or platter. Set strips of waxed paper underneath edges to catch any icing drips
• Spread 1/3 of chocolate cream. Top with second layer of cake, spread with plain vanilla whipped cream.
• Spread third strip of cake with praline cream, then place it on top of whipped cream layer. Top with 4th strip of cake.
• Refrigerate cake to firm it up before final icing
• Frost top and sides of cake except for short ends. Decorate top by making vertical lines or cross hatch marks on top of the cake with a knife or tines of a fork.
• Cut off a thin slice from each end to even up ends. Protect ends of cake with plastic wrap and store in the refrigerator until serving time. Cut with serrated knife.
• 3 FILLINGS FOR MICHELE'S HOLIDAY CAKE .

WHITE CAKE WITH MINCEMEAT FILLING AND GLACEED FRUIT

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.
• Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.
• With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)
• Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.
• Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.
• Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.
• Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.
• To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).
• Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.