Mincemeat Upside Down Cake Simplified Food

MINCEMEAT PIE

Steps:

• Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months.
• If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand.
• Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes.
• Preheat oven to 400 degrees F.
• Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough.
• If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving.

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.

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.

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.

EASY UPSIDE DOWN CAKE

Steps:

• Drain pineapple; reserve 3/4 cup juice.
• Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice.
• Prepare cake mix according to package directions, replacing water with reserved 3/4 cup juice. Pour batter evenly over pineapple.
• Bake at 350 degrees F., 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes. Loosen edges and invert onto serving platter.
• Note: Cake can be baked in 13x9-inch baking pan instead of skillet. Prepare and assemble cake as above except cut two pineapple slices in half and place whole slices along edges of pan and halved slices in center. Place cherries in center of slices. Bake and cool as above.
• Mini Upside Down Cakes:
• Drain 1 can (20 oz.) DOLE® Crushed Pineapple, reserve juice.
• Grease 24 muffin cups. Stir 1/3 cup melted butter with 2/3 cup packed brown sugar.
• Evenly spoon mixture into bottom of cups; spoon about 1 tablespoon crushed pineapple over sugar mixture.
• Prepare cake mix as above. Evenly pour batter into cups.
• Bake 20 to 25 minutes.
• Invert onto serving platter. Makes 24.
• Per Serving: 293 calories, 7g fat (4g sat.), 0mg cholesterol, 310mg sodium, 58g carbohydrate, 1g protein

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.

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.