Mincemeat Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This recipe came to me through another mincemeat enthusiast some years ago. Ingredients:
1/4 cup unsalted butter, melted |
3/4 cup light brown sugar, divided |
1 cup walnuts, chopped |
2 1/2 cups mincemeat |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 cup vegetable shortening |
1 cup granulated sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 1/4 cups buttermilk |
Directions:
1. Preheat oven to 350 degrees F.
2. Pour melted butter into 13 x9 baking dish, tilting to cover bottom completely.
3. Scatter 1/4 cup brown sugar & the 1 cup chopped walnuts over butter.
4. Spread mincemeat over nuts, & set pan aside.
5. Sift remaining 1/2 cup brown sugar into large bowl, then whisk in flour, baking powder, baking soda, salt & spices, blending thoroughly.
6. In large mixer bowl, beat shortening & sugar together until light & creamed.
7. Beat in eggs, one at a time, then add vanilla.
8. Set mixer on low speed & mix in dry ingredients, alternating with buttermilk.
9. Pour over mincemeat.
10. Bake 40 minutes, or until done.
11. Remove from oven & immediately loosen sides of cake.
12. Invert onto large platter, but leave pan in place for 5 minutes before CAREFULLY lifting off.
13. May be served warm or cooled, with sweetened whipped cream or with ice cream.
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