1 cakePrep Time
: 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
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