Recipe by Kitten
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an incredibly easy, entirely essential holiday classic.
Watch how to make this decadent-tasting but actually fat-free cake.
See how to make a pumpkin spice cake with a simple glaze.