Monday, November 08, 2010

Pumpkin Mincemeat Cake

Pumpkin Mincemeat Cake
Mincemeat developed as a way to preserve meat without salting or smoking 500 years ago in New England. Mince from scratch is devine. This recipe though uses canned mincemeat which has more cinnamon, cloves and nutmeg.
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4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 cups light brown sugar
2/3 cup shortening
4 large eggs
16 oz canned or fresh pumpkin
1 cup mincemeat
1 cup chopped walnuts
1 teaspoon cinnamon
Orange Glaze:
2 tablespoons butter
2 tablespoons orange juice
1 1/2 cups sifted confectioners sugar
Melt butter, juice in saucapan. Wisk in confectioners sugar
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Preheat oven to 350
Grease 4 mini cake pans. Stir together flour baking soda, baking powder and cinnamon.
Beat sugar and shortening together.
In a separate bowl beat eggs and pumpkin
Combine with sugar mixture
Add flour mincemeat and nuts
Turn into pans
Bake about 35 minurte
Coool on rack in pan 10 minutes.
Frost with glaze while cake is still hot
Remove and Cool

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