Mini-Mincemeat Nut Cake Recipe

Name: Mini-Mincemeat Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 c. softened butter; 1/3 c. dark brown sugar; 2 1/2 c. plain flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 tsp. salt; 1 (14 oz.) can condensed milk; 1 (28 oz.) jar None Such mincemeat; 2 c. chopped walnuts or pecans; 3 eggs

Servings: persons

1/2 c. softened butter
1/3 c. dark brown sugar
2 1/2 c. plain flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 (14 oz.) can condensed milk
1 (28 oz.) jar None Such mincemeat
2 c. chopped walnuts or pecans
3 eggs

1
Cream butter; gradually add sugar and beat well at medium speed of an electric mixer.
2
Add eggs one at a time, beating after each addition.
3
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with condensed milk, beginning and ending with flour mixture.
4
Mix just until blended after each addition.
5
Stir in mincemeat and nuts.
6
Spoon batter into paper lined miniature (1 3/4-inch) muffin pans, filling 3/4 full.
7
Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean.
8
Remove from pans and cool completely on wire racks.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 c. softened butter, 1/3 c. dark brown sugar, 2 1/2 c. plain flour, 1 tsp. baking powder, and more.

Yes, Mini-Mincemeat Nut 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.

Mini-Mincemeat Nut Cake

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