Holiday Mincemeat Cake I make this every year at
Christmas for my brother-in-law Melvin Stone.
He loves mincemeat.
This cake stores very
well, and gets better with age.
2 eggs 1/2 cup water
2 packages Pillsbury Quick Bread, (Date
and Apricot – 1 each)
or (Date and Cranberry - 1 each)
1 cup nuts, chopped
2 cups mixed candied fruits
2 2/3 cups (28 oz. jar) None Such ready to use
mincemeat
Generously grease and
flour (or use cooking spray such as Pam) 10 or 12 inch Bundt fluted tube pan.
In large bowl, combine
eggs and water. Add cake mixes, nuts, candied fruits, mincemeat. Stir until combined.
Pour into prepared pan. Bake at 350 degrees for 80-90 minutes until
done (toothpick test).
Cool 15 minutes. Invert on cooling rack, cool completely.
If desired, glaze with warm corn syrup and
decorate with candied fruits and nuts.
To store, wrap in foil or plastic wrap;
place in refrigerator.
Source: Bettie Madsen - Bethel 27 - International
Order of Job's Daughters
Many Marvelous Munchies
II - Bakersfield California Page(s): 71, Date Published: 1984.
