Mincemeat Bundt Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 438 |
| pro | 6 g |
| total fat | 16 g |
| sat. fat | 9 g |
| carb | 69 g |
| fibre | 2 g |
| chol | 80 mg |
| sodium | 496 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 16 |
| vit A | 14 |
| vit C | 7 |
| folate | 22 |
Mincemeat lends a moist, flavourful element to this festive dessert, snack or brunch cake. To save time, you can use store-bought mincemeat.
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups classic mincemeat
- 3-1/2 cups all-purpose flour
- 3-1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 cup milk
- Topping:
- 1/2 cup icing sugar
- 1 tsp grated orange rind
- 2 tbsp orange juice
Preparation
Grease and flour 10-inch (3 L) bundt pan; set aside.
In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, and vanilla. Stir in mincemeat. In separate bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape into prepared pan, smoothing top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Let cool in pan on rack. Turn out onto cake plate.
Topping: Stir together sugar and orange rind and juice until smooth; drizzle over cake.
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