Mincemeat Cake with Pecans Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Mincemeat Cake with Pecans

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 55 mins

Directions

  1. 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.
  2. Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
  3. 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.
  4. 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.
Kitchen-Friendly View

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews More Reviews

Dec 20, 2011

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!

 
Dec 25, 2011

Too moist, add more flour.

 

2 Ratings

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Nutrition

  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 116.1 g
  • 37%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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