Easy Frosted Mincemeat Cake Food

HOLIDAY MINCEMEAT CAKE

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

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.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MINCEMEAT CAKE

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.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

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.

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.

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.

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.

WHITE CAKE WITH MINCEMEAT FILLING AND GLACEED FRUIT

Steps:

• Make the cakes: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, then line with parchment. Butter parchment, and dust pans with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl.
• Cream butter and 1 cup granulated sugar with a mixer until light and fluffy. Add vanilla seeds.
• With mixer on low speed, add flour mixture, alternating with milk, starting and ending with dry ingredients. (Scrape down sides as needed.)
• Whisk whites with a mixer on high speed until soft peaks form. Slowly add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk 1/3 of the whites into batter, then carefully fold in remaining whites.
• Divide batter between pans. Bake until testers inserted in centers come out clean, 35 to 40 minutes. Let cool in pans on wire racks for 15 minutes. Run a knife around edges of pans to loosen cakes. Invert cakes onto wire racks, and let cool.
• Make the brandy simple syrup: Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in brandy. Let cool.
• Make the mincemeat: Combine everything except the Cognac in a medium saucepan over medium heat. Bring to a simmer, stirring often, then cover and reduce heat to low. Cook, stirring occasionally, until dried fruits are soft and beginning to break down, about 30 minutes. Stir in Cognac, and cook for 5 minutes more. Let cool.
• To assemble the cake: Whisk 1 1/2 cups cream until soft peaks form. Trim tops of cakes to create flat surfaces. Slice each cake in half horizontally. Place 1 layer on parchment, cut side up, and brush with simple syrup. Spread with 1 cup cooled mincemeat and 1 cup whipped cream. Top with another cake layer, cut side up. Brush with syrup, and top again with mincemeat, then whipped cream. Repeat layering, ending with a cake layer, flat side up. Refrigerate for at least 2 hours (or overnight).
• Whisk remaining 2 cups cream until soft peaks form. Frost cake with whipped cream. Decorate with glaceed fruit, and serve immediately.

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.

MINCEMEAT UPSIDE DOWN CAKE (SIMPLIFIED)

Steps:

• Preheat oven to 350 degrees F.
• Spread melted butter evenly over bottom of 9" square cake pan OR a 10" round cake pan.
• Sprinkle sugar evenly over butter.
• Combine mincemeat & pineapple, then spread this mixture evenly oover butter/brown sugar mixture.
• Prepare cake batter according to package directions, then pour it over mincemeat/pineapple mixture.
• Bake 55-60 minutes, remove from oven & invert pan immediately over serving platter, but LEAVE IN PAN for several minutes before removing.
• Serve warm or cold with a hard sauce or whipping cream.

MINCEMEAT SPICE CAKE W/ CREAMY EGGNOG TOPPING

Steps:

• Preheat oven to 350°.
• In large mixer bowl, combine cake mix, water, vegetable oil and eggs; mix well.
• Beat on high speed 2 minutes.
• Stir in mincemeat.
• Pour into well-greased and floured 10-inch fluted or tube pan.
• Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely.
• In small mixer bowl, combine EggNog and whipped topping mix; mix well.
• Beat on high speed 4 minutes or until mixture forms soft peaks.
• Serve topping over cake slices.
• Refrigerate leftover topping.

FROSTED MINCEMEAT BARS

Steps:

• Cream butter and sugar until light and fluffy.
• Add eggs, alternating with sifted dry ingredients.
• Add mincemeat, orange rind and nuts.
• Spread in a well greased 8 x 8 square pan.
• Bake approximately 35 - 40 mins.
• Oven 325.
• If your mincemeat is runny please drain it a little.
• Frosting:.
• 1/4 cup butter.
• 1 egg yolk.
• flavoring of your choice.
• 1-1/3 cups of icing sugar.
• Beat well and frost cold cake.
• Keep cake well covered in fridge.

MINCEMEAT CAKES

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.

MINCEMEAT COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a bowl, whisk together the flour, sugar, cinnamon, and nutmeg together until thoroughly combined. Mix in the melted butter and milk, and beat to a smooth batter. Spread the mincemeat out into the prepared baking dish, and pour the batter on top.
• Bake in the preheated oven until the cobbler is golden brown and bubbling, about 1 hour.

10-MINUTE MINCEMEAT

Steps:

• Put the peeled and grated Bramley apples, light muscovado sugar and the zest and juice of the orange and lemon into a large bowl with the ground cinnamon, ground nutmeg, allspice, mixed dried fruit and brandy. Stir in the grated unsalted butter or shredded suet and ground almonds. Transfer to jars or containers. Keep in the fridge, unopened, for up to three months or in the freezer for up to six months.

EASY MINCEMEAT

Steps:

• Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
• Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.