Mincemeat Cake with Pecans

2 Reviews

Prep: 15 min
Cook: 1 hr 10 min
Ready In: 1 hr 55 min

“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.” - by Kitten

Directions

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

Amount Per Serving (12 total)

Calories
641 cal
32%

Fat
20 g
31%

Carbs
116.1 g
37%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

Mjn

Dec. 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...." See more 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!"