1/4 c Butter or margarine; melted
3/4 c Light brown sugar; divided
1 c Chopped walnuts
2 1/2 c Mincemeat
2 1/2 c Flour; sifted
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1/2 c Solid vegetable shortening
1 c Sugar
2 lg Eggs
1 ts Vanilla
1 1/4 c Buttrermilk
From: Bobb1744@aol.com
Date: Thu, 18 Apr 1996 21:38:20 -0400
Recipe By: Lansing State Journal/Bob b1744
Preheat oven to 350. Pour butter into 9×13″ baking pan and tilt to cover
bottom. Scatter 1/4 cup of brown sugar and walnuts over butter. Spread
mincemeat over nuts and set pan aside. Sift the flour and remaining 1/2
cup brown sugar together into a large bowl. Add bakin powder, baking soda,
salt and spices. Blend thoroughly. In large mixer bowl, beat the shortening
and sugar together until light and cream. Beat in eggs, one at a time and
vanilla. Set mixer at Low speed and mix in dry ingredients, alternating
with buttermilk. Pour over the mincemeat and bake for 40 minutes until
done. Remove from oven and immediately loosen sides of cake. Invert onto
large tray or platter, but leave pan in place for 5 minutes before
carefully lifting off. May be served warm, with sweetened whipped cream or
cool.
NOTES : Recipe submitted to Reader’s Recipes, Lansing State Journal by Anne
Lewis, East Lansing, MI.
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MC-RECIPE DIGEST V1 #49
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Yields
16 Servings