2 1/2 c Flour
2 ts Baking powder
1 ts Soda
1 ts Salt
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 c Shortening
1 1/2 c Sugar
3 Eggs
1 c Milk
1 ts Vanilla
1 1/2 c Mincemeat
1 c Chopped nuts
-CARAMEL FROSTING-
2 c Brown sugar
4 tb Butter
6 tb Shortening
1/2 ts Salt
1/2 c Milk
3 c Confectioners’ sugar
Heat oven to 350 F. Grease and flour three 9-inch cake pans. Set
aside.
Sift together flour, baking powder, soda, salt, cloves, nutmeg and
cinnamon; set aside.
Cream shortening until light and fluffy. Slowly add sugar. Beat until
creamy. Add eggs 1 at a time, blending after each addition.
Combine milk and vanilla. By hand, stir into creamed mixture
alternately with the dry ingredients, starting and ending with the
dry. Blend thoroughly after each addition. Add mincemeat and nuts.
Stir to blend.
Pour into prepared pans. Bake at 350 F. for 35 minutes or until a
toothpick inserted near center comes out clean. Remove from oven.
Invert pans onto cooling racks. Leave for 10 minutes. Remove cake
from pans; cool completely. Frost with caramel or your favorite
frosting.
To make caramel frosting: In a saucepan, combine brown sugar, butter,
shortening and salt. Bring to boil, stirring constantly. Slowly add
milk. Bring back to boil and cook 3 minutes. Cool slightly. Add
confectioners’ sugar. Beat until creamy and of spreading consistency.
Colombo writes: “This mincemeat cake is one of our family favorites.”
From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The
(Louisville, KY) Courier-Journal.” Pg. C6.
Yields
16 Servings