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.
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.
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
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.
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.
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.
Drain and chop maraschino cherries.
Combine cake mix, mincemeat, oil and eggs.
Mix well.
Stir in cherries, raisins and nuts.
Pour into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Remove from oven and cool in pan for 15 minutes.
Remove from pan and finish cooling on wire racks.
Combine mincemeat, water, sugar and shortening in a saucepan. Bring to boil and cook 3 minutes.
Stir occasionally.
Remove from heat and cool thoroughly.
In a large bowl, sift together flour, soda and salt.
Add to cold mincemeat mixture.
Mix well.
Stir in chopped nuts.
Bake in 9 or 10-inch tube pan for 55 to 60 minutes. Cool 4 to 6 hours before cutting.
Remove from pan 1 hour after cooking.
ddition.
Blend in the mincemeat.
Add the dry ingredients
If you want to frost cake before baking, whip one white of egg stiff.
Add 1/2 cup brown sugar.
Turn over cake and bake.
In saucepan, combine water, sugar and mincemeat, broken into pieces.
Bring to rolling boil for 3 minutes; stir occasionally. Cool.
Mix and sift flour, baking soda and salt.
Add to cold mincemeat mixture.
Stir in raisins, nuts and vanilla.
Grease a tube pan (flour bottom only).
Spoon in batter and bake for 60 to 65 minutes, or until tests done.
Remove from oven.
Cool at least 1 hour before removing from pan.
Sprinkle with powdered sugar.
Boil water, sugar, shortening and mincemeat for 3 minutes. Let cool.
Dissolve salt and soda in cup of boiling water.
Let cool and add to mincemeat mixture.
Add flour and baking powder. Bake at 350\u00b0 until done, about 40 minutes.
Break mincemeat into small pieces. Add water.
Boil 1 minute. Cool. Sift flour and soda together. Combine eggs, mincemeat, milk, fruit and nuts. Fold in dry ingredients.
Bake slowly until top springs back (in tube or small pan).
While still warm, glaze with orange marmalade.
Beat sugar, egg, shortening and milk.
Sift flour, soda, salt and spices and add to sugar mixture; beat.
Add cooked mincemeat. Put in 2 loaf pans.
Cook at 375\u00b0 for 35 minutes.
Cream butter and sugar; add beaten eggs.
Sift dry ingredients together and add alternately with 1/2 cup buttermilk.
Add the mincemeat and the nuts.
Bake in 2 layers in a 375\u00b0 oven.
Frost with Caramel Frosting.
Mix sugar, oleo and eggs, stir well.
Add mincemeat (in broken pieces), add molasses and beat well.
Add coffee (soda dissolved in coffee), add vanilla, add flour and mix well, add nuts.\tBake in loaf pans or cans that are greased and floured. Time:
1 hour at 325\u00b0.
Mix mincemeat, salt, shortening, sugar, water and cinnamon; boil 1 minute.
Add soda to mix and let cool, then pour over flour and nuts.
Mix well.
Bake in greased tube pan for 1 hour at 300\u00b0.
Roll nuts, fruit and mincemeat.
Separate the hard kind; add to flour.
Beat eggs, add shortening, sugar and milk.
Then add nuts and fruit mixture.
Mix all together real good.
Bake in tube pan or loaf pans at 300\u00b0 for 1 1/2 hours until good and brown.