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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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For a festive touch, Priscilla Gilbert of Indian Harbour Beach, Florida suggests, Glaze the cake top and decorate with red and green candied cherries. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/4 teaspoon ground cloves |
2 eggs, beaten |
1 cup prepared mincemeat |
1/3 cup applesauce |
1/3 cup apple juice |
3 tablespoons butter, melted |
lemon sauce: |
1/2 cup sugar |
4-1/2 teaspoons cornstarch |
1 cup water |
2 tablespoons butter |
1-1/2 teaspoons grated lemon peel |
1 teaspoon lemon juice |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and cloves. In another bowl, combine the eggs, mincemeat, applesauce, juice and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 9-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
3. For sauce, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. Add lemon peel and juice. Serve warm with the cake. Yield: 10 servings.
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