This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Mincemeat Pound Cake
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- #41961
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup butter
1 1/4 cup brown sugar, firmly packed
1/3 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 cup commercially prepared mincemeat
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
directions
Preheat oven to 350 degrees F.
In a large bowl, cream together butter, brown sugar, and sugar with an electric mixer until light and fluffy. Beat in eggs, one at a time. Beat in buttermilk and mincemeat.
Sift together flour, baking soda, and salt. Fold into the mincemeat mixture and blend until smooth. Spoon into an 8-inch greased and floured pan and bake about 45 minutes, or until the center is set. Remove from the pan and cool on a wire rack.
added by
kitchenfaith
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 1, 2017
This turned out runny. Ended up more like a brown betty. I refrigerated it to make it edible. Then threw out the recipe.
Runny? Then it sounds like you didn't bake it long enough. It says "or until the center is set" so you may have to bake longer depending on your oven.