Mincemeat Cake Recipe
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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.
Scan for Demonstration Video
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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)
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