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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I made this cake one year for Christmas when I was short of time and wasn't able to make a pie. It was a big hit. It is a very moist cake best served with just a dusting of icing sugar for garnish. Ingredients:
3 1/2 cups all-purpose flour |
3 1/2 teaspoons baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
3/4 cup butter or 3/4 cup margarine, softened |
4 teaspoons grated orange rind |
1 1/2 teaspoons vanilla |
1 cup granulated sugar |
3 eggs |
1 (750 ml) jar mincemeat |
3/4 cup milk |
1 cup chopped nuts |
icing sugar, for dusting |
Directions:
1. Stir the flour, baking powder, baking soda and salt together; set aside.
2. Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
3. Beat in the sugar.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the mincemeat.
6. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
7. Stir in the nuts.
8. Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9 x 13 cake pan.
9. Preheat the oven to 350 degrees F.
10. If using a Bundt pan, bake for 55 to 60 minutes or until done.
11. If using a cake pan, bake for 45 to 50 minutes.
12. In either case, cool in the pan for 10 minutes.
13. Remove from the pan and cool completely.
14. Dust with icing sugar before serving.
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