Mincemeat lends a moist, flavourful element to this festive dessert, snack or brunch cake. To save time, you can use store-bought mincemeat.
- Portion size 12 servings
Ingredients
Topping:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 496 mg
- Protein 6 g
- Calories 438.0
- Total fat 16 g
- Cholesterol 80 mg
- Saturated fat 9 g
- Total carbohydrate 69 g
%RDI
- Iron 16.0
- Folate 22.0
- Calcium 8.0
- Vitamin A 14.0
- Vitamin C 7.0
