"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." — Kitten
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ground cinnamon, or to taste
ground allspice, or to taste
prepared mincemeat pie filling
1 1/2 cups
1 1/2 cups
whole maraschino cherries, drained (reserve juice)
chopped pecans, or more to taste
1 fluid ounce
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 pecans. This makes a wonderful special gift. It would freeze very well. I doubled the recipe and baked in small individual foil pans. This will be a standard holiday recipe from now on!
Too moist, add more flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Mincemeat Cake with Pecans
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 180
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