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Mincemeat Cake Recipe

Mincemeat Cake Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir in the chunks of marzipan.

In a medium-sized bowl whisk together the beaten eggs, melted butter, mincemeat, vanilla, and milk. With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined. (Do not over mix the batter.) Scrape batter into prepared pan and, if desired, sprinkle the top with some shaved or flaked almonds. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 60 to 70 minutes. Place on a wire rack to cool for about 10 minutes and then remove the cake from the pan. Serve warm or at room temperature. This cake can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

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1 3/4 cups (230 grams) all-purpose flour

2/3 cup (140 grams) firmly packed light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated lemon zest (outer yellow skin), optional

4 ounces (115 grams) marzipan, cut into bite sized pieces

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled to room temperature

1 cup (225 grams) Mincemeat (homemade or store bought)

1 teaspoon pure vanilla extract

1/4 cup (60 ml) milk (full or reduced fat)