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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe came from a local cookbook put out by the LeMarchant St. Thomas school. We love mincemeat and this is a change from the normal mincemeat tarts and pies. One of our favorite bars. The frosting recipe is optional - you can use any butter type frosting and we prefer one enhanced with orange rind or orange liqueur. Enjoy...... Ingredients:
1/4 cup butter (no substitutes) |
1 cup white sugar |
2 eggs, beaten |
1 cup all-purpose white flour |
1 1/2 teaspoons baking powder |
1 teaspoon salt (or less) |
1 cup mincemeat (your choice) |
2 teaspoons grated orange rind |
1/2 cup chopped walnuts |
Directions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs, alternating with sifted dry ingredients.
3. Add mincemeat, orange rind and nuts.
4. Spread in a well greased 8 x 8 square pan.
5. Bake approximately 35 - 40 mins.
6. Oven 325.
7. If your mincemeat is runny please drain it a little.
8. Frosting:.
9. 1/4 cup butter.
10. 1 egg yolk.
11. flavoring of your choice.
12. 1-1/3 cups of icing sugar.
13. Beat well and frost cold cake.
14. Keep cake well covered in fridge.
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