This very rich cake will soon become a family holiday-favorite.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 8 inch, round, cake pans.

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  • Cream butter or margarine in a large mixing bowl. Gradually add sugar, beating well. Add eggs one at a time, beating mixture well after each addition.

  • 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 crumbled mincemeat. Spoon batter into prepared pans.

  • Bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan for 10 minutes. Remove layers from pans, and cool completely. Fill and frost the cake with Caramel Cream Frosting.

Tips

Fill and frost the cake with Caramel Cream Frosting.

Nutrition Facts

301 calories; 9.1 g total fat; 52 mg cholesterol; 305 mg sodium. 51.2 g carbohydrates; 4 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2003
Yummy! Good holiday cake. I made it as is and also as a bundt cake with a jigger of brandy added and glazed it with melted hard sauce. Read More
(26)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/11/2003
Yummy! Good holiday cake. I made it as is and also as a bundt cake with a jigger of brandy added and glazed it with melted hard sauce. Read More
(26)
Rating: 5 stars
09/11/2003
Yummy! Good holiday cake. I made it as is and also as a bundt cake with a jigger of brandy added and glazed it with melted hard sauce. Read More
(26)
Rating: 4 stars
01/25/2011
This was a lovely easy cake to make. I used my homemade green tomato mincemeat instead of the commercial mincemeat. Instead of a 2 layer cake I baked in a bundt pan and drizzled the frosting over the top to run down the sides. Everyone really enjoyed it and said I could make this one again! Read More
(9)
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Rating: 5 stars
11/23/2009
An excellent cake absolutely delicious. Read More
(6)
Rating: 5 stars
12/11/2014
I am always looking for mincemeat recipes. I love the boxed mincemeat because there is no HFCS. This is a great recipe. Add this ti my holiday rotation of sweets. I made an applesauce glaze for this cake instead of the caramel frosting. a citrus glaze would be nice as well. Thanks Read More
(2)
Rating: 5 stars
12/19/2015
What a wonderful cake! My only problem was with the frosting; I'm unfamiliar with caramelizing sugar and although I succeeded in getting it to turn "golden " getting it out of the pan into the sugar/butter/cream mixture was a challenge. I ended up spilling a small amount of the hot mixture into the stuck caramel and stirring like crazy to loosen and dissolve it - it worked but I was nervous about burning the OTHER mixture while working it free. The end result was worth it though - a perfectly spiced cake with a lovely golden frosting that looked quite festive with my red & green sprinkle white chocolate nonpareils. Thanks Barbara! Read More
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Rating: 5 stars
02/08/2018
Excellent cake and not just for the holidays. I used my own mincemeat and followed the recipe which I baked in a bundt pan. I made my own caramel icing but made it as a glaze. The cake is beautifully moist and tender and delicious. I doubled the recipe to serve 25 people today and they all raved about it. Read More