Print Friendly Recipe
- J. McCartney
Serves/Makes:3 8x4" loaves
- 1 28 oz (784 grm). jar mincemeat
- 2 cups (475 ml) broken nuts
- 1 cup (225 ml) raisins
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (125 ml) brandy
- 1/2 cup (125 ml) oil
- 1 cup (225 ml) sugar
- 2 beaten egg yolks (save egg whites)
- 1 tsp (5 ml) baking soda dissolved in
- 1 tsp (5 ml) water
- 2 cups (475 ml) sifted flour
- 2 beaten egg whites
- Mix ingredients in the order listed, folding in egg whites last.
- Heat oven to 350 degrees (175 C.).
- Spoon batter into a greased 10 inch tube pan or 3 greased 8x4" loaf pans.
- Bake for 1 1/2 to 2 hours. Cake will be deep brown and cake tester should come out clean.
- Cool cake 2 to 3 hours before removing from pan.
- Cake may be wrapped in foil and frozen.
- If desired soak raisins and nuts in additional brandy for 3 days before making the cake.
Printed in the Sacramento Bee 12/22/04.
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