Source:

J. McCartney

Serves/Makes:3 8x4" loaves

Ingredients

• 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

Preparation

• 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.

Comments

If desired soak raisins and nuts in additional brandy for 3 days before making the cake.

Printed in the Sacramento Bee 12/22/04.