Mincemeat Cake with Pecans
"This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar to fruitcake, but without the candied fruit. When the kids ask me to make a fruitcake, this is the one they are referring to. At different times I have added coconut, candied fruitcake fruit, and chopped dried fruit. It has a bit of a fruitcake flavor. If you add extra ingredients and it causes the batter to be too moist, more flour can be added. Up to 1/2 cup flour can be added without changing other ingredients. If you add more flour than that, add 1/2 teaspoon of baking powder."
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Ingredients1 h 55 m servings 641
Original recipe yields 12 servings (1 cake)
- 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.
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 641 calories; 20 116.1 5.4 46 476 Full nutrition
ReviewsRead all reviews 2
Great cross between steam brown bread and fruit cake minus the red and green candied fruit. Moist and flavorful. I substituted rum flavoring for brandy flavoring. I used walnuts rather than p...