Mother Superior's Mincemeat Cake With Candied Citrus Peel

Name: Mother Superior's Mincemeat Cake with Candied Citrus Peel (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 12 servings
Cuisine: Holiday
Ingredients: 1 lb Prepared Mincemeat; 1/4 cup Brandy; 1 cup All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Ground Cinnamon; 1/4 tsp Ground Nutmeg; 1/4 cup Butter-softened; 1/2 cup Granulated Sugar; 2 Eggs; 1/4 cup Milk; 1/4 cup Candied Orange Peel-diced; 1/4 cup Candied Lemon Peel-diced

⏱3h

👥12 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic, comforting mincemeat cake perfect for the holidays. This version uses readily available ingredients and a straightforward method.

1 lb Prepared Mincemeat

1/4 cup Brandy

1 cup All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Ground Cinnamon

See all 12 ingredients ↓

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⏱3h

👥12 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A classic, comforting mincemeat cake perfect for the holidays. This version uses readily available ingredients and a straightforward method.

#Cake #Mincemeat #Holiday #Fruitcake

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a small bowl, combine the Mincemeat Filling ingredients and set aside.
In a medium bowl, whisk together the Flour, Baking Powder, Cinnamon, and Nutmeg.
In a separate large bowl, cream together the Butter and Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Mincemeat Filling and Candied Citrus Peel.
Pour the batter into the prepared cake pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Ingredients

Mincemeat Filling
1 lb 454 g Prepared Mincemeat
1/4 cup 60 mL Brandy
Cake Batter
1 cup 227 g All-Purpose Flour
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Ground Cinnamon
1/4 tsp 1.25 mL Ground Nutmeg
1/4 cup 57 g Butter-softened
1/2 cup 100 g Granulated Sugar
2 2 Eggs
1/4 cup 60 mL Milk
Candied Citrus Peel
1/4 cup 57 g Candied Orange Peel-diced
1/4 cup 57 g Candied Lemon Peel-diced

Equipment

8-inch round cake pan
Mixing bowls
Whisk
Electric mixer
Spatula
Wire rack

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a small bowl, combine the Mincemeat Filling ingredients and set aside.
In a medium bowl, whisk together the Flour, Baking Powder, Cinnamon, and Nutmeg.
In a separate large bowl, cream together the Butter and Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Mincemeat Filling and Candied Citrus Peel.
Pour the batter into the prepared cake pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.