n a Wilton doll cake pan.
Remove the cakes
CAKE:
Combine cake mix according to package directions, except reduce water by 1/4\u00b0C.
Pour into a prepared 9X13 pan.
Bake for 34-40 minute or until a toothpick comes out clean.
SAUCE:
Combing sugar, butter and Eggnog in a small saucepan, bring to a boil, boil 2 minute Stir in extract and nutmeg.
Serve warm over Holiday Mincemeat Cake.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
2 minutes or until the cake springs back when lightly touched
Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
Empty cake mix into large bowl.
Add egg mixture and mincemeat.
Add alcohol if desired.
Mix thoroughly using mixer or by hand.
Pour into 9x13 cake pan.
Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
Let cool for 30 minutes and remove from pan.
Frost and serve.
lour two 8 inch, round, cake pans.
Cream butter or
deep, round, 8 inch cake tin.
Lightly grease the
bowl.
Stir the mincemeat pie filling, sugar, eggs, raisins
Add spices to flour and sift 4 to 5 times.
Cream sugar and butter and add beaten eggs.
Add a little milk and then flour until all is mixed.
Put mincemeat on stove and add a little water.
Cook until dissolved good.
Then add pecans and stir. Have the raisins washed and drained; flour them and stir mincemeat, pecans and raisins into the cake mixture.
Put in a big cake pan with tube and cook at 250\u00b0 until done, usually about 3 hours or 3 hours and 15 minutes.
heaping tablespoon of the Berry Pie Filling in the center
dvance--keep chilled.) For cake: Preheat oven to 325
Grease and flour two 9-inch round pans.
Mix cake according to box directions using pineapple liquid instead of oil and water. Add mincemeat and 1 cup of drained pineapple; mix well and add pecans, if desired.
Bake in a 350\u00b0 oven for 35 to 40 minutes. Remove from oven and cool on wire rack for 10 minutes.
Remove carefully from pans and cool completely.
Place one layer on cake plate.
Spread with 1 cup pineapple and pecans.
Place second layer on top and spread with rest of the pineapple and pecans.
an, mix the water and mincemeat.
Bring to a boil
Generously grease and flour tubular cake pan.
Combine sugar and mincemeat; mix well.
Add 2 cups flour and 1 cup buttermilk. Mix well again.
Add remaining flour and milk; mix well.
Pour into cake pan and bake for 1 1/2 hours at 325\u00b0.
Remove from oven, letting cool for about 10 minutes.
Remove from pan.
Remaining cake can be frozen.
- 9 inch cake pans.
Mix together cake mix, coconut milk
Preheat oven to 350\u00b0.
Cream shortening and sugar.
Add corn syrup and eggs.
Sift flour (reserve a little to coat pecans and mincemeat) with spices and add alternately with buttermilk.
Stir in nuts and mincemeat.
Bake in a 10-inch tube pan 1 hour or until cake tests done.
Cool 10 minutes in the pan before turning out. Freeze if desired.
Thaw before serving.
Grease 2 - 9 inch cake pans. Prepare cake mix according to package