Mincemeat Cake Recipe

Name: Mincemeat Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. shortening; 1 1/4 c. sugar; 1/2 c. light corn syrup; 3 eggs; 2 c. all-purpose flour; 1 tsp. baking soda; 1/4 tsp. salt; 1/2 tsp. nutmeg; 1/2 tsp. allspice; 1 tsp. cinnamon; 1 c. buttermilk; 1 c. chopped pecans; 1 (9 oz.) pkg. mincemeat, crumbled

Servings: persons

1/2 c. shortening
1 1/4 c. sugar
1/2 c. light corn syrup
3 eggs
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. cinnamon
1 c. buttermilk
1 c. chopped pecans
1 (9 oz.) pkg. mincemeat, crumbled

1
Preheat oven to 350u00b0.
2
Cream shortening and sugar.
3
Add corn syrup and eggs.
4
Sift flour (reserve a little to coat pecans and mincemeat) with spices and add alternately with buttermilk.
5
Stir in nuts and mincemeat.
6
Bake in a 10-inch tube pan 1 hour or until cake tests done.
7
Cool 10 minutes in the pan before turning out. Freeze if desired.
8
Thaw before serving.

1708

kcal

Calories

101

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. shortening, 1 1/4 c. sugar, 1/2 c. light corn syrup, 3 eggs, and more.

Yes, Mincemeat Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mincemeat Cake

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