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Blend in the mincemeat. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Stir in the nuts. Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9″ x 13″ cake pan. If using a Bundt pan, bake for 55 to 60 minutes or until done.
The texture of a mincemeat cake is pretty similar to a Scottish Dundee cake – less rich than my Amaretto fruit cake , this is a light, crumbly fruit cake. One thing I must make clear – there is no actual MEAT in this cake!
Mincemeat is a mixture of dried fruit, alcohol, sugar and spices. It is primarily used for making mince pies at Christmas time. Real meat was actually used in mincemeat many years ago, but it’s certainly not something you see in Britain these days!
Chocolate peanut butter rice krispie balls (no bake!) This classic mincemeat loaf cake recipe from Mary Berry is a very useful recipe for using up leftover mincemeat and makes two loaves – one for yourself and one for a friend! A classic, light fruit cake that’s perfect with a cup of tea or a glass of mulled wine.
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