Mincemeat Bundt Cake
Mincemeat lends a moist, flavourful element to this festive dessert, snack or brunch cake. To save time, you can use store-bought mincemeat.
Servings: 12
Ingredients:
| 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% |
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3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
3 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) Classic mincemeat
3-1/2 cups (875 mL) all-purpose flour
3-1/2 tsp (17 mL) baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) milk
Topping:
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) grated orange rind
2 tbsp (25 mL) 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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