Mincemeat Cake

Lillian Upshaw

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cup sugar
  • 1 cup oil
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp soda
  • 2 cup flour
  • 1 tsp nutmeg (add to flour)
  • 1 (9 oz) package Borden’s® mincemeat
  • 1 Tbsp brandy
  • 1 Tbsp rum
  • 2 cup pecans, chopped

Preheat oven to 300 degrees. Mix buttermilk and soda together. Put aside. Butter and flour a tube pan. (I used Pam® and a little sugar on a bottom.) Cream oil and sugar. Add eggs one at a time, beating thoroughly after each addition. Add milk and flour. End with flour. Mix mincemeat, liquor and pecans. Crumble thoroughly. (You can let this marinated overnight if you with.) Fold into dough. Bake for about 1 hour or more. Check cake after an hour. Cool slightly and take out of pan.


  • Juice of 1 lemon
  • 1 Tbsp butter
  • 1 cup powdered sugar

Pour on top of cake (You may use rum instead of lemon juice if your wish.)


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