Recipe By : Lansing State Journal/Bob b1744
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- melted
3/4 cup light brown sugar -- divided
1 cup chopped walnuts
2 1/2 cups mincemeat
2 1/2 cups flour -- sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup solid vegetable shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups buttrermilk
Preheat oven to 350°. Pour butter into 9x13" baking pan and tilt to cover
bottom. Scatter 1/4 cup of brown sugar and walnuts over butter. Spread
mincemeat over nuts and set pan aside.
Sift the flour and remaining 1/2 cup brown sugar together into a large bowl.
Add bakin powder, baking soda, salt and spices. Blend thoroughly.
In large mixer bowl, beat the shortening and sugar together until light and
cream. Beat in eggs, one at a time and vanilla. Set mixer at Low speed and
mix in dry ingredients, alternating with buttermilk. Pour over the mincemeat
and bake for 40 minutes until done. Remove from oven and immediately loosen
sides of cake. Invert onto large tray or platter, but leave pan in place for
5 minutes before carefully lifting off. May be served warm, with sweetened
whipped cream or cool.
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NOTES : Recipe submitted to Reader's Recipes, Lansing State Journal by Anne
Lewis, East Lansing, MI.
