mince pound cake

How To Make mince pound cake

• 1

  Grease and flour a 10 inch fluted tube pan. set aside. Stir together flour and baking powder. In large mixer bowl, beat together margarine and sugar til light and fluffy. Add eggs and vanilla; beat til light and fluffy. Add dry ingredients to the margarine mixture alternately with apple juice. beat with mixer on low speed after each addition. By hand, fold in mincemeat. Pour into prepared pan. Bake at 350 for 50 to 55 minutes or til done. Let cool in pan 10 minutes. Remove from pan Cool on wire rack. Drizzle with Apple Icing. makes 12 to 16 servings Apple icing: Mix 1 cup sifted powdered sugar and about 1 Tbsp. apple juice. Add more juice if needed to drizzle. Traditional Mincemeat: 1 1/2 lbs. lean beef rump, neck or chuck, cubed 1/2 lb. suet, finely chopped 4 lbs. tart apples, peeled,cored and chopped 2 pkg. dark and/or golden raisins, 15 oz each 1 pkg. currants, 10 oz 2/3 cup diced citron 2/3 cup diced candied fruit 2 cups sugar 1/2 cup molasses 4 tsp. ground cinnamon 1 1/2 tsp. ground nutmeg 1 1/2 tsp. ground mace 3 cups cider 2 cups sherry 1 cup brandy In medium pan, cover beef with water. Boil 1 1/2 hours or til tender. Cool. In blender or food processor, finely chop meat. In large kettle, mix chopped meat with suet, apples, dried and candied fruits, sugar, molasses, spices, cider, 2 tsp. salt and 1/4 tsp. pepper. Bring to boiling, stirring occasionally. Add sherry and brandy. Simmer 30 minutes, stirring often. To freeze, put 1 or 2 cups portions in moisture and vapor proof containers. Seal, label and freeze. To can, pack hot into hot clean pint jars, leaving 1/2 inch headspace. Adjust lids. Process in pressure canner at 10 lbs. pressure for 20 minutes. Makes 10 pints. Fruit Mincemeat: 1 1/2 lbs. firm pears, peeled, cored and chopped 1/2 lb. tart apples, peeled, cored and chopped 1 1/2 cups dark and/or gold raisins 3/4 cup chopped dried figs 3/4 cup chopped dried apricots 1 Tbsp. chopped candied ginger 1/2 cup slivered almonds, toasted 3/4 cup packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground mace 1/4 tsp. ground nutmeg 1 Tbsp. finely shredded lemon peel 1/3 cup lemon juice 1/4 cup brandy Mix all ingredients. Heat to boiling. Stir often. Pack in 1 cup portions; refrigerate up to 5 days or freeze up to 4 months. To can, pack in hot clean 1/2 pint jars, leaving 1/2 inch headspace. Process in boiling water bath 10 minutes, begin timing when water returns to boil. Makes 6 to 7 half pints. Holiday desserts, 1988
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