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Mincemeat Cake with Pecans

Mincemeat Cake with Pecans

  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 55 m
Kitten

Kitten

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 116.1g
  • 37%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Mjn
7

Mjn

12/20/2011

Great cross between steam brown bread and fruit cake minus the red and green candied fruit. Moist and flavorful. I substituted rum flavoring for brandy flavoring. I used walnuts rather than pecans. This makes a wonderful special gift. It would freeze very well. I doubled the recipe and baked in small individual foil pans. This will be a standard holiday recipe from now on!

Carm
4

Carm

12/25/2011

Too moist, add more flour.

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