Mincemeat Cake with Pecans recipe
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Ingredients
- cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons ground cinnamon, or to taste 2 teaspoons ground allspice, or to taste ½ teaspoon salt 4 cups prepared mincemeat pie filling 1 ½ cups white sugar 3 eggs 1 ½ cups raisins 2 cups whole maraschino cherries, drained (reserve juice) 1 cup shredded carrots 1 cup chopped pecans, or more to taste ½ cup applesauce ½ cup canola oil 1 fluid ounce brandy flavoring 1 teaspoon vanilla extract
Nutrition Info
- 640.7 caloriescarbohydrate: 116.1 gcholesterol: 46.5 mgfat: 20 gfiber: 7.2 gprotein: 5.4 gsaturatedFat: 3.2 gservingSize: -sodium: 476.4 mgsugar: 75.9 gtransFat: : -unsaturatedFat: : -
Directions Mincemeat Cake with Pecans
Directions
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Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.