3/4 c Butter, softened
1 1/2 c Sugar
3 Eggs
1 1/2 c Canned mincemeat
1 1/2 ts Vanilla
3 c All purpose flour
3 1/2 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 1/2 ts Ground cinnamon
3/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground ginger
3/4 c Undiluted Carnation
-Evaporated Milk
1 c Chopped walnuts
-BRANDY GLAZE-
1 1/2 c Sifted icing sugar
1 1/2 tb Brandy or milk
Cream butter and sugar until light in large mixer bowl. Add eggs, one at a
time, beating well after each addition. Blend in mincemeat and vanilla.
Stir together flour, baking powder, baking soda, salt and spices. Add dry
ingredients to creamed mixture alternately with e. milk, combining lightly
after each addition. Stir in nuts. Turn batter into greased 12 cup Bundt
pan or 10-inch tube pan. Bake in 350 oven 55 to 60 minutes. Cool in pan 10
min. remove from pan. Cool completely. Frost with Brandy Glaze
Brandy Glaze: Combine 1 1/2 cups sifted icing sugar and 1 1/2 TB brandy or
milk until smooth.
Yields
1 Servings