Recipe - Mincemeat Nut Cake

Three fourths cup Butter, softened
1 One half cup Sugar
3 Eggs
1 One half cup Canned mincemeat
1 One half teaspoon Vanilla
3 cup All purpose flour
3 One half teaspoon Baking powder
1 teaspoon Baking soda
Three fourths teaspoon Salt
1 One half teaspoon Ground cinnamon
Three fourths teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
One fourth teaspoon Ground ginger
Three fourths cup Undiluted Carnation
Evaporated Milk
1 cup Chopped walnuts

BRANDY GLAZE
1 One half cup Sifted icing sugar
1 One half tablespoon Brandy or milk

Cream butter and sugar until light in large mixer bowl. Add eggs, one at a
time, beating well after each addition. Blend in mincemeat and vanilla.
Stir together flour, baking powder, baking soda, salt and spices. Add dry
ingredients to creamed mixture alternately with e. milk, combining lightly
after each addition. Stir in nuts. Turn batter into greased 12 cup Bundt
pan or 10inch tube pan. Bake in 350 oven 55 to 60 minutes. Cool in pan 10
min. remove from pan. Cool completely. Frost with Brandy Glaze

Brandy Glaze: Combine 1 One half cups sifted icing sugar and 1 One half TB brandy or
milk until smooth.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 26, 1997.