Mizz Rs Big Bad Christmas Cake |
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Prep Time: 0 Minutes Cook Time: 185 Minutes |
Ready In: 185 Minutes Servings: 32 |
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I made my dad one of his favourite Christmas confections - fruitcake - out of another one of his favourites - home made mincemeat! This sucker took up a whole 10 springform with barely any room to spare, and clocked in at just over 6 lbs. Read more . It's a combination of two recipes from historic Toronto Star clipouts! Mizz R, if you're wondering by the way, is me! The mincemeat recipe is also on this site: Mizz Rs Big Bad Mincemeat Ingredients:
1/2 cup butter, softened |
3/4 cup brown sugar |
1 tbsp honey |
360 g (12 oz) lowfat silken tofu, pureed |
2 tbsp water |
3/4 cup slivered almonds |
3 apples, shredded |
1/2 cup maraschino cherries |
1 cup flour |
1 cup whole wheat flour |
1/2 cup barley flour |
1/2 cup coconut flour |
2 tbsp cocoa |
4 tsp pumpkin pie spice |
1/2 tsp chinese 5 spice |
1 tsp baking soda |
3 cups of mizz r's big bad mincemeat |
Directions:
1. Preheat oven to 275F, grease a 10 springform pan and line the bottom with parchment paper.
2. In a large bowl, cream butter, sugar and honey.
3. Add tofu and water, blending well.
4. Stir in almonds, apples and cherries.
5. In another bowl combine the flours, cocoa powder, pumpkin pie spice, 5 spice and baking soda.
6. Alternating with the mincemeat, stir the flour mixture into the creamed mixture.
7. Spread into the prepared pan, smoothing the top.
8. Bake for 2 hours, then cover top with foil and continue baking another 30-40 minutes.
9. Cool completely in the pan, then unmould and wrap in rum-soaked cheesecloth. Wrap again in plastic wrap and store in the fridge for 5-7 days, or freeze up to 3 months.
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