Mincemeat Cake With Pecans Recipes

MINCEMEAT COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface;cover and let rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Form into a circle and pinch ends together. Place in a greased 10-in. fluted tube pan, with seam facing the inside of pan. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Just before serving, dust with confectioners' sugar. Store in the refrigerator.

MINCEMEAT CAKE WITH PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
• Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
• Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
• Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

EASY FROSTED MINCEMEAT CAKE

Steps:

• Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
• Empty cake mix into large bowl.
• Add egg mixture and mincemeat.
• Add alcohol if desired.
• Mix thoroughly using mixer or by hand.
• Pour into 9x13 cake pan.
• Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
• Let cool for 30 minutes and remove from pan.
• Frost and serve.

PECAN MINCE PIE

Steps:

• To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in cling film and chill in the fridge for 30 mins.
• Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin, leaving any excess pastry overhanging. Chill for a further 30 mins.
• Heat oven to 190C/170C fan/gas 5 with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans, and return to the oven for 10 mins more until the base is biscuit-brown.
• While the pie case is baking, make the filling. Finely chop half the pecans by hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup and melted butter until completely combined, then stir in the mincemeat.
• When the pie case is cooked, spoon over the mincemeat pecan filling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly.
• To make the brandy cream, whisk together the cream and the icing sugar until holding soft peaks, then gently whisk in the brandy, vanilla and cinnamon. Serve the pie warm in slices with a dollop of the cream.

MINCEMEAT UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Pour melted butter into 13"x9" baking dish, tilting to cover bottom completely.
• Scatter 1/4 cup brown sugar & the 1 cup chopped walnuts over butter.
• Spread mincemeat over nuts, & set pan aside.
• Sift remaining 1/2 cup brown sugar into large bowl, then whisk in flour, baking powder, baking soda, salt & spices, blending thoroughly.
• In large mixer bowl, beat shortening & sugar together until light & creamed.
• Beat in eggs, one at a time, then add vanilla.
• Set mixer on low speed & mix in dry ingredients, alternating with buttermilk.
• Pour over mincemeat.
• Bake 40 minutes, or until done.
• Remove from oven & immediately loosen sides of cake.
• Invert onto large platter, but leave pan in place for 5 minutes before CAREFULLY lifting off.
• May be served warm or cooled, with sweetened whipped cream or with ice cream.