Mincemeat Cake

3 Reviews Add a Pic
Recipe by  Barbara

“This very rich cake will soon become a family holiday-favorite.”

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Adjust Servings

Original recipe yields 1 - 2 layer cake



  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 8 inch, round, cake pans.
  2. Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition.
  3. Dissolve soda in buttermilk, stirring well. Mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix well after addition. Stir in crumbled mincemeat. Spoon batter into prepared pans.
  4. Bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove layers from pans, and cool completely. Fill and frost the cake with Caramel Cream Frosting.

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Reviews (3)

Rate This Recipe
Shelly Ann

Shelly Ann

Yummy! Good holiday cake. I made it as is, and also as a bundt cake with a jigger of brandy added and glazed it with melted hard sauce.



This was a lovely,easy cake to make. I used my homemade green tomato mincemeat instead of the commercial mincemeat. Instead of a 2 layer cake I baked in a bundt pan and drizzled the frosting over the top to run down the sides. Everyone really enjoyed it and said I could make this one again!



An excellent cake, absolutely delicious.

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Amount Per Serving (12 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 51.2 g
  • 17%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Banana Cake II


next recipe:

Mincemeat Spice Cake