How to make it

  • Preheat oven to 275F, grease a 10" springform pan and line the bottom with parchment paper.
  • In a large bowl, cream butter, sugar and honey.
  • Add tofu and water, blending well.
  • Stir in almonds, apples and cherries.
  • In another bowl combine the flours, cocoa powder, pumpkin pie spice, 5 spice and baking soda.
  • Alternating with the mincemeat, stir the flour mixture into the creamed mixture.
  • Spread into the prepared pan, smoothing the top.
  • Bake for 2 hours, then cover top with foil and continue baking another 30-40 minutes.
  • Cool completely in the pan, then unmould and wrap in rum-soaked cheesecloth. Wrap again in plastic wrap and store in the fridge for 5-7 days, or freeze up to 3 months.

Reviews & Comments 2

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    " It was excellent "
    sitbynellie ate it and said...
    wow what a recipe. It's superb! Checking out the mincemeat recipe also. Thanks! Hope you had a great Christmas!

    Susan
    Was this review helpful? Yes Flag
  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 173.1
    Total Fat: 6.5 g
    Cholesterol: 7.6 mg
    Sodium: 34.8 mg
    Total Carbs: 26.7 g
    Dietary Fiber: 3.2 g
    Protein: 3.3 g
    Was this review helpful? Yes Flag

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