Recipe - Mincemeat Upside Down Cake

One fourth cup Butter or margarine; melted
Three fourths cup Light brown sugar; divided
1 cup Chopped walnuts
2 One half cup Mincemeat
2 One half cup Flour; sifted
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Ground cinnamon
One half teaspoon Ground ginger
One half teaspoon Ground cloves
One fourth teaspoon Ground nutmeg
One half cup Solid vegetable shortening
1 cup Sugar
2 lg Eggs
1 teaspoon Vanilla
1 One fourth cup Buttrermilk

From: Bobb1744@aol.com

Date: Thu, 18 Apr 1996 21:38:20 0400

Recipe By: Lansing State Journal/Bob b1744
Preheat oven to 350°. Pour butter into 9x13" baking pan and tilt to cover
bottom. Scatter One fourth cup of brown sugar and walnuts over butter. Spread
mincemeat over nuts and set pan aside. Sift the flour and remaining 1/2
cup brown sugar together into a large bowl. Add bakin powder, baking soda,
salt and spices. Blend thoroughly. In large mixer bowl, beat the shortening
and sugar together until light and cream. Beat in eggs, one at a time and
vanilla. Set mixer at Low speed and mix in dry ingredients, alternating
with buttermilk. Pour over the mincemeat and bake for 40 minutes until
done. Remove from oven and immediately loosen sides of cake. Invert onto
large tray or platter, but leave pan in place for 5 minutes before
carefully lifting off. May be served warm, with sweetened whipped cream or
cool.

NOTES : Recipe submitted to Reader's Recipes, Lansing State Journal by Anne
Lewis, East Lansing, MI.

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