Mincemeat Cake with Pecans

Formula

• cooking spray

• 2 cups all-motive flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon, or to taste

• 2 teaspoons ground allspice, or to taste

• ½ teaspoon salt

• 4 cups ready mincemeat pie filling

• 1 ½ cups white sugar

• 3 eggs

• 1 ½ cups raisins

• 2 cups total maraschino cherries, drained (reserve juice)

• 1 cup shredded carrots

• 1 cup chopped pecans, or more to taste

• ½ cup applesauce

• ½ cup canola oil

• 1 fluid ounce brandy flavoring

• 1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Spray an angel meals tube pan or 2 5×9-ride bread pans with nonstick cooking spray.

2. Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt collectively trusty into a bowl.

3. Dash the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract collectively in a glorious mixing bowl. Mix about 1/3 of the flour combination into the mincemeat combination at a time, stirring 3 or 4 times after each and every addition. If the batter looks dry, scuttle in reserved maraschino juice, about 1 tablespoon at a time, till batter is desired consistency. Spoon the batter into ready cake pan.

4. Bake within the preheated oven till cake is lightly golden brown and a toothpick inserted into the center of the cake comes out orderly, about 1 hour and 10 minutes.

Weight loss program Information (per serving)