For a rich and delectable dessert, spice cake is baked halfway before being topped with a mincemeat and rolled oats mixture.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup butter, softened, plus additional for preparing pan
- 1 ½ cups Pillsbury BEST® All Purpose Flour
- 1 ½ teaspoons baking powder
- ¾ cup sugar
- ½ cup milk
- 1 cup Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
- 2 large eggs
- Grated peel of 1 lemon
- 1 cup Crosse & Blackwell® Mincemeat Filling & Topping
- ¼ cup sugar
- ¼ cup rolled oats
- ½ teaspoon ground cinnamon
- ¼ cup butter, melted
Instructions
- Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
- Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
- Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.
- Serve warm or cold with dollop of sweet whipped cream.
- This cake is a great gift idea and freezes well too!
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 458 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made this as a 9″ 2-layer cake for my mincemeat-loving mom’s 81st birthday. She (and we) LOVED it. Instead of the topping, I made a cream cheese frosting for the layers. I cut back a little on the baking time since the layers were not as dense as a single cake.
Some people love mincemeat – some don’t. But, for those who do…this is a delightful – and inventively tasty new use for the centuries old Holiday treat.
Easy, delicious, well worth getting out a springform pan. I used an 8-inch which seemed the correct size. Pretty presentation.
This cake even pleased family members who aren’t crazy about mincemeat. I used my own canned mincemeat instead of the brand suggested. The cake is moist and very flavorful. I wasn’t sure of the size of springform pan required, and the only ones I had are very large or 6″. I used a 12″ round glass dish instead. Baking took about 15 minutes longer, probably because of this. Even a few days old, the cake is still tender and delicious.
I absolutely loved this cake! I made it as written the first time but the second time, I used less mincemeat in the cake and omitted the topping. I did not care too much for the topping, but it was still really good. Each time the cake did not last a day between my son and I 🙂
made it in a bundt cake pan and used orange peel instead of lemon peel. Turned out great! I greased and floured the pan before baking.
Made exactly as directed! This was an outstanding cake!,,