Mincemeat Cake Recipes

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HOLIDAY MINCEMEAT CAKE



Holiday Mincemeat Cake image

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.

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 13

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

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.

MINCEMEAT SPICE CAKE



Mincemeat Spice Cake image

Spice cake is baked halfway, then topped with a mincemeat and rolled oats mixture for a rich and delicious dessert.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 1h15m

Yield 8

Number Of Ingredients 13

½ cup butter, softened, plus additional for preparing pan
1 ½ cups Pillsbury BEST® All Purpose Flour
1 ½ teaspoons baking powder
¾ cup sugar
½ cup milk
1 cup Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
2 large eggs
Grated peel of 1 lemon
1 cup Crosse & Blackwell® Mincemeat Filling & Topping
¼ cup sugar
¼ cup rolled oats
½ teaspoon ground cinnamon
¼ cup butter, melted

Steps:

  • Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
  • Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
  • Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88.3 g, Cholesterol 93.5 mg, Fat 19 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 11.5 g, Sodium 458 mg, Sugar 25.9 g

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE



Holiday Mincemeat Cake with Eggnog Rum Sauce image

I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

1 lemon cake mix
1 cup mincemeat
1/2 cup finely chopped almonds
1 cup sugar
1/2 cup butter
1/2 cup prepared eggnog
1 teaspoon rum or
1/2 teaspoon rum extract
Dash of nutmeg

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.

MINCEMEAT CAKE



Mincemeat cake image

Provided by Sue Lawrence

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 12

175g/6oz self-raising flour, sifted
150g/5½oz light muscovado sugar
100g/3½oz unsalted butter, softened
100ml/3½ fl oz milk
200g/7oz high quality mincemeat
2 medium free-range eggs
grated zest of 1 unwaxed lemon
200g/7oz high quality mincemeat
50g/1¾oz light muscovado sugar
50g/1¾oz whole rolled oats
½ tsp ground cinnamon
25g/1oz unsalted butter, melted

Steps:

  • Preheat the oven to 180C/350F/Gas 4 and butter a deep springform 18cm/7in cake tin.
  • Place the flour, sugar and butter in a food mixer with the milk, mincemeat, eggs and lemon zest. Add a pinch of salt and mix on a low speed for a couple of minutes until thoroughly combined. Alternatively, mix with a wooden spoon. Tip into the prepared tin and bake for 30 minutes.
  • Meanwhile, mix the topping ingredients together in a bowl. Remove the cake and carefully sprinkle the crumble over the top with your fingers. Do it little by little, so that it does not sink into the cake. Return to the oven and continue to bake for a further 50 minutes or until a skewer inserted in the midlle comes out clean (80 minutes baking altogether). Cover loosely with foil for the last 10 minutes or so to prevent burning.
  • Remove to a wire rack. Leave to cool for about 30 minutes before carefully removing the sides of the tin. Allow to cool completely and remove base if serving cold for tea, or eat barely warm if serving as pudding.

LITTLE MINCE PIE CAKES



Little mince pie cakes image

These miniature mince pies are sure to go down a treat with anyone with even a slightly sweet tooth

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert, Snack

Time 33m

Number Of Ingredients 8

175g self-raising flour
100g light muscovado sugar
1 tsp mixed spice
175g softened butter
3 eggs
2 tbsp milk
about 140g mincemeat
icing sugar , for dusting

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
  • Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
  • Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.

Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

MINCEMEAT CAKE WITH PECANS



Mincemeat Cake with Pecans image

This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar to fruitcake, but without the candied fruit. When the kids ask me to make a fruitcake, this is the one they are referring to. At different times I have added coconut, candied fruitcake fruit, and chopped dried fruit. It has a bit of a fruitcake flavor. If you add extra ingredients and it causes the batter to be too moist, more flour can be added. Up to 1/2 cup flour can be added without changing other ingredients. If you add more flour than that, add 1/2 teaspoon of baking powder.

Provided by Kitten

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 18

cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon, or to taste
2 teaspoons ground allspice, or to taste
½ teaspoon salt
4 cups prepared mincemeat pie filling
1 ½ cups white sugar
3 eggs
1 ½ cups raisins
2 cups whole maraschino cherries, drained (reserve juice)
1 cup shredded carrots
1 cup chopped pecans, or more to taste
½ cup applesauce
½ cup canola oil
1 fluid ounce brandy flavoring
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 640.7 calories, Carbohydrate 116.1 g, Cholesterol 46.5 mg, Fat 20 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 75.9 g

MINCEMEAT APPLE CAKE



Mincemeat Apple Cake image

For a festive touch, glaze the cake top and decorate it with red and green candied cherries. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 large eggs, beaten
1 cup prepared mincemeat
1/3 cup applesauce
1/3 cup apple juice
3 tablespoons butter, melted
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1 teaspoon lemon juice

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and cloves. In another bowl, combine the eggs, mincemeat, applesauce, juice and butter; stir into dry ingredients just until moistened. , Pour into a greased 9-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , For sauce, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. Add lemon zest and juice. Serve warm with the cake.

Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 187mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

MINCEMEAT CAKES



Mincemeat Cakes image

Can't remember where I got this from...it might have been from someone on another web site. This is great for using up that last bit of mincemeat that's always left in the jar after you've made the mince pies! 20 Oct 08- When I made the yesterday, I sprinked the tops with brown sugar and cinnamon before I put them in the oven.....yummy!!

Provided by Patchwork Dragon

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

2 ounces caster sugar
3 ounces soft margarine
1 egg, beaten
1 tablespoon milk
4 ounces self raising flour
2 tablespoons mincemeat

Steps:

  • Preheat oven to 190C (gas no 5) and prepare a 12 hole cake tin with paper cases. You can also make these muffin size (makes 6 muffins).
  • Cream together the sugar and margarine.
  • Beat in the egg and add the milk.
  • Fold in the flour, and finally stir in the mincemeat.
  • Spoon into the paper cases and bake for 15-20 minutes.

Nutrition Facts : Calories 122, Fat 6.3, SaturatedFat 1.2, Cholesterol 17.8, Sodium 84.8, Carbohydrate 14.8, Fiber 0.3, Sugar 6.4, Protein 1.7

MINCEMEAT COFFEE CAKE



Mincemeat Coffee Cake image

For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey

Provided by Taste of Home

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm whole milk (110° to 115°), divided
1/2 cup sugar
1/2 cup butter, softened
2 large eggs, beaten
2 teaspoons salt
1 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and mace
5 to 5-1/2 cups all-purpose flour
1-1/2 cups prepared mincemeat
Confectioners' sugar

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.

Nutrition Facts : Calories 277 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 379mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

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