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Easy Frosted Mincemeat Cake

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“This was so easy to make, and the raves never stopped! Could not beleive that this was possible, since I usually make tarts and pies with mincemeat. Definetly something different in cakes!”
READY IN:
55mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box butter pecan cake mix (pudding in the mix)
  • 3 large eggs
  • 12 teaspoon almond extract
  • 12 teaspoon maple extract
  • 12 teaspoon rum extract
  • 1 (24 ounce) jarrum and brandy mincemeat
  • 1 tablespoon rum or 1 tablespoon brandy or 1 tablespoon other alcohol, for additional flavouring (optional)
  • Frosting
  • 1 (340 g) canwhipped cream cheese frosting (or use favourite recipe)

Directions

  1. Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
  2. Empty cake mix into large bowl.
  3. Add egg mixture and mincemeat.
  4. Add alcohol if desired.
  5. Mix thoroughly using mixer or by hand.
  6. Pour into 9x13 cake pan.
  7. Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
  8. Let cool for 30 minutes and remove from pan.
  9. Frost and serve.

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