Holiday 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 APPLE CAKE

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.

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.

MICHELE'S HOLIDAY CAKE

Steps:

• Preheat the oven to 400 degrees. Roast the almonds and hazelnuts separately for about 10 to 15 minutes or until you get the aroma of roasted nuts. Remove them from the oven. While hazelnuts are still hot, , rub their skins off between 2 kitchen towels. Lower the oven to 325 degrees.
• In a food processor, grind the nuts together with the sugar until finely chopped. Do not overprocess or they will turn oily. Fold 2 tablespoons of flour into them and set aside.
• Generously butter a non-stick jelly roll pan either 13 x 17 inches or 12 by 15 1/2 inches. Line the pan with silcone treated baking paper or parchment.
• Beat egg whites with a pinch of salt until stiff and fold beaten egg whites into the ground nut and sugar mixture along with remaining 2 tablespoons of flour. Spread this on prepared baking pan and bake for 30 to 35 minutes or until golden brown, crisp on top but still pliable.
• Remove cake from oven and, using pot holders to protect your hands, immediately turn pan upside down onto a clean kitchen towel. Let cake settle for a few minutes and remove parchment paper. If cake breaks, dont' despair; you can "glue" it back together later with icing.
• When slightly cool, cut the cake into 4 long vertical strips, each about 3 inches wide and however long your baking pan was.
• While chocolate is still warm, mix it with 3/4 cup of heavy cream to form a "ganache"; refrigerate just until cool enough to be of spreading consistency. In a mixing bowl combine praline paste with remaining 1/4 cup of heavy cream and set aside.
• Whip remaining cup of heavy cream with confectioner's sugar and vanilla.
• Assemble cake: Set one strip of cake on a long board or platter. Set strips of waxed paper underneath edges to catch any icing drips
• Spread 1/3 of chocolate cream. Top with second layer of cake, spread with plain vanilla whipped cream.
• Spread third strip of cake with praline cream, then place it on top of whipped cream layer. Top with 4th strip of cake.
• Refrigerate cake to firm it up before final icing
• Frost top and sides of cake except for short ends. Decorate top by making vertical lines or cross hatch marks on top of the cake with a knife or tines of a fork.
• Cut off a thin slice from each end to even up ends. Protect ends of cake with plastic wrap and store in the refrigerator until serving time. Cut with serrated knife.
• 3 FILLINGS FOR MICHELE'S HOLIDAY CAKE .

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• CAKE:.
• Combine cake mix according to package directions, except reduce water by 1/4°C.
• Pour into a prepared 9X13 pan.
• Bake for 34-40 minute or until a toothpick comes out clean.
• SAUCE:.
• Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
• Serve warm over Holiday Mincemeat Cake.

HOLIDAY MINCEMEAT MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners, and set aside.
• In a large bowl, stir together the flour, baking powder, 1 teaspoon cinnamon, and white sugar, mixing until thoroughly blended.
• In another bowl, whisk together the egg, 1 cup of apple cider, and vegetable oil. Stir in the apple and mincemeat. Pour the mincemeat mixture into the flour mixture, and stir until just combined.
• Fill the lined muffin cups 3/4 full, and bake in the preheated oven until the muffins are risen and browned, and a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes. Let cool for about 10 minutes.
• Make a glaze by stirring together the confectioners' sugar, 1/4 teaspoon of cinnamon, and about 1 tablespoon of apple cider, or a little more as needed to make the glaze workable. Spread the glaze on the warm muffins.

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.