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Mincemeat Cake Recipe:

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

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

1 teaspoon pure vanilla extract

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

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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.


One thing I make every Christmas season is mincemeat. After making the requisite Mincemeat Tarts (also known as Mince Pies), I'm always left with the question of what to do with the rest of the Mincemeat. So this year I decided to make a Mincemeat Cake. This moist fruit cake also contains small chunks of marzipan that impart a wonderful burst of sweet almond flavor. I love how easy it is to make and unlike a Christmas Fruit Cake that has to be made weeks in advance of serving, this cake can be made and eaten the same day.

I would classified this Mincemeat Cake as a "Quick" Bread because of how it's mixed and that it is baked in a loaf pan. The batter is made by just mixing the dry ingredients together in one bowl, and the wet ingredients in another bowl. Then the two are combined and you are done. When you pull this cake from the oven the crust is a lovely golden brown color and is delightfully crisp, but you will find that the crust does soften when stored.

A few notes on ingredients. You can use homemade or store bought Mincemeat. If the mincemeat you are using is not juicy, I would probably increase the milk in the recipe from 1/4 cup (60 ml) to 1/3 cup (80 ml). Now, because mincemeat is not overly sweet, I like to add either marzipan that has been chopped into bite sized pieces or 1/2 cup (90 grams) of white chocolate chunks or chips. Marzipan is very similar to almond paste only sweeter with a smoother, more pliable, texture. It is commonly sold in 7 ounce (198 gram) tubes and it can be found on the baking isle of most grocery stores.