Mincemeat Cake with Pecans

Yield

1 cake

15

70

: cooking spray

2 cups: all-purpose flour

1 teaspoon: baking soda

1 teaspoon: baking powder

2 teaspoons: ground cinnamon, or to taste

2 teaspoons: ground allspice, or to taste

1/2 teaspoon: salt

4 cups: prepared mincemeat pie filling

1 1/2 cups: white sugar

3: eggs

1 1/2 cups: raisins

2 cups: whole maraschino cherries, drained (reserve juice)

1 cup: shredded carrots

1 cup: chopped pecans, or more to taste

1/2 cup: applesauce

1/2 cup: canola oil

1 fluid ounce: brandy flavoring

1 teaspoon: vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.

Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.

Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.

Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

Calories: 641 kcal

Carbohydrates: 116.1 g

Cholesterol: 53 mg

Fat: 20 g

Fiber: 7.2 g

Protein: 5.4 g

Sodium: 476 mg