Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mincemeat
- 1 cup buttermilk
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Stir in the mincemeat and vanilla extract.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Turn the cake out onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Total fat: 20g
Saturated fat: 12g
Cholesterol: 125mg
Sodium: 350mg
Total carbohydrates: 70g
Dietary fiber: 1g
Sugars: 46g
Protein: 6g
Substitutions for ingredients:
- You can use any type of mincemeat you prefer, such as beef or vegetarian.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
- You can also add a glaze or frosting to the cake, such as cream cheese frosting or a simple powdered sugar glaze.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle chopped nuts or dried fruit on top of the cake.
- Top the cake with a few fresh berries or a sprig of mint.
Pairings:
- Serve the cake with a cup of hot tea or coffee.
- You can also pair it with a glass of red wine or port.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, try adding a little more buttermilk to the batter.
- If the cake is too moist, try reducing the amount of mincemeat or baking it for a few extra minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
- Store leftovers properly to prevent foodborne illness.
Food history:
- Mincemeat cake is a traditional dessert that dates back to medieval times when mincemeat was made with actual meat. Over time, the recipe evolved to include fruit, spices, and suet.
Flavor profiles:
- Mincemeat cake has a rich, spicy flavor with notes of cinnamon, nutmeg, and cloves. The mincemeat adds a sweet and tangy flavor to the cake.
Serving suggestions:
- Serve the cake as a dessert after a holiday meal or as a special treat for afternoon tea.
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Region: British