Mincemeat Spice Cake Food

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 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.

MARY BERRY'S MINCEMEAT LOAF CAKES

Steps:

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the blanched almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

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.

LITTLE MINCE PIE CAKES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Line 12 bun tins with paper cases. Put the flour, sugar, spice, butter, eggs and milk into a mixing bowl and beat with an electric hand whisk or wooden spoon for 2-3 mins, until the mix is light and fluffy.
• Put a spoonful of cake mix in each case, then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth.
• Bake for 15-18 mins until golden brown and firm. Dust with icing sugar and serve warm or cold.

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.

PEAR & MINCEMEAT CRUMBLE CAKE

Steps:

• Put pears into a non-stick frying pan with 2 tbsp sugar and 2 tbsp water. Cover, then cook over a medium heat for 10 mins until just tender, stirring every so often. There shouldn't be juices once the pears are cooked. Add the spice; leave to cool.
• Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin. Put butter, sugar, vanilla and ¼ tsp salt into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth, then fold in almonds with a spoon. Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.
• Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar. Bake for 1½ hrs, covering with foil after 1 hr, until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. Will keep, well wrapped in an airtight tin, for 5 days. Freeze for 1 month.

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.

MAMA'S MINCE CAKE

Steps:

• 1. Preheat to 350, grease and flour or spray with baking spray a bundt cake pan.
• 2. Pour cake mix in bowl. Add half the water the recipe calls for. Add eggs and mincemeat. Add oil as called for in the recipe.
• 3. BAke for 45 minutes to an hour or until cake pick comes out clean and cake edges separte from sides.
• 4. Mix powderd sugar with 1 tablespoon White Christmas, sorry I don't really know the correct amounts, but add liquor or sugar until it's a glaze suitable for a bundt cake, and a doctor to lick it off the plate.

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.

MINCEMEAT SPICE CAKE WITH EGGNOG TOPPING

Steps:

• 1. HEAT oven to 350°F. In large bowl, combine cake mix, water, vegetable oil and eggs; mix well. Beat on high speed 2 minutes.
• 2. STIR in mincemeat. Pour into well-greased and floured 10-inch fluted or tube pan. Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
• 3. COMBINE eggnog and whipped topping mix in small bowl; mix well. Beat on high speed 4 minutes or until mixture forms soft peaks. Serve topping over cake slices. Store leftover topping in refrigerator. Store leftover cake covered at room temperature.

MINCEMEAT CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 8 inch, round, cake pans.
• 2. In a large bowl, cream butter. Gradually add sugar, beating well. Add eggs one at a time, mix well.
• 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 mincemeat. Spoon batter into prepared pans.
• 4. Bake for 45 to 50 minutes, or until a tooth pick inserted comes clean. Cool cake in pans for 10 minutes. Remove from pans and cool completely. Fill and frost the cake with caramel frosting.
• 5. CARAMEL FROSTING: Place 2 tablespoons sugar in saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. set aside
• 6. Combine remaining cup sugar, butter, and cream in a medium sauce pan.Cook over medium heat, stirring constantly, until mixture comes to a boil. stir in caramelized sugar and return to boil. Cook for two minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.