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Mincemeat Cake

Makes 12 servings

• 2 cups sifted flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cocoa
• 1/2 cup butter
• 1 cup sugar
• 2 eggs, beaten well
• 1 cup water
• 1 (9-ounce) package mincemeat
• 1/3 cup finely chopped nuts

In a bowl, sift together flour, baking powder, salt and cocoa. In another bowl, cream butter, then add sugar gradually; cream together until fluffy. Add eggs; beat until well blended. Add the flour mixture alternately with the water, stirring after each addition to mix thoroughly. Add the mincemeat in chunks, then add the nuts. Pour batter into a tube pan and bake at 300 degrees for 1 hour.

They still make the condensed mincemeat, but it is a seasonal item, along with the jarred variety. If you like to make this cake year-round, stock up during the Christmas season, as the mincemeat keeps very well on the shelf.

I used 2 cups of mincemeat, but if you like the cake to be more strongly flavored with more bits of fruit, use the whole jar, and add only 2 tablespoons of water.

Per serving: 320 calories, 11 g fat, 52 mg cholesterol, 414 mg sodium, 52 g carbohydrates, 4 g protein, 2 g fiber.

Try our Reduced-fat version.

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