Gingered Mincemeat Cake
From notyourmomma 16 years ago
- 40 minutes to make
- Serves 8
Quick little spiced gingerbread cake with a twist. Add the mincemeat to a basic mix and top with a butter sweet bourbon sauce and you've got a Holiday classic. (Whip cream optional)
Ingredients
- 1 package of gingerbread mix - 14 ounce package shopping list
- 1 cup of prepared mincemeat shopping list
- 1/2 cup of water shopping list
- 1 egg shopping list
- 1 cup of whipping cream shopping list
- 3 tbsp of confectioner's sugar shopping list
- 1/2 tsp of cinnamon shopping list
- 1/4 tsp of nutmeg shopping list
- Syrup: shopping list
- 1 cup sugar shopping list
- 1/2 cup water shopping list
- 1/4 cup of butter shopping list
- 1/2 tsp of vanilla shopping list
- 1 jigger of bourbon shopping list
How to make it
- In large bowl, combine first four ingredients and mix well.
- Grease and flour eight mini bundt cake pans or use an 6 cup ring mold.
- Bake at 350 degree for 25 minutes until they test done.
- Cool in pan for 15 minutes, turn on wire rack to complete cooling.
- Serve warm with bourbon syrup and spiced whipped cream.
- Whip Cream: Whip in ice cold bowl with wire whisk until soft peaks from. Add sugar, cinnamon and nutmeg, Whip until the peaks are firmer but not stiff. (can add a 1/2 tsp of vanilla if desired)
- Syrup: Mix water and sugar in small saucepan, heat over low heat until sugar melts and continue cooking at low boil for at least 5 minutes. Off the heat, add the butter, vanilla and bourbon. Stir well.
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