Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter, softened |
| 1½ cup | Sugar |
| 3 \N | Eggs |
| 1½ cup | Canned mincemeat |
| 1½ teaspoon | Vanilla |
| 3 cups | All purpose flour |
| 3½ teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| ¾ teaspoon | Salt |
| 1½ teaspoon | Ground cinnamon |
| ¾ teaspoon | Ground nutmeg |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Ground ginger |
| ¾ cup | Undiluted Carnation Evaporated Milk |
| 1 cup | Chopped walnuts |
| 1½ cup | Sifted icing sugar |
| 1½ tablespoon | Brandy or milk |
BRANDY GLAZE
Cream butter and sugar until light in large mixer bowl. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and vanilla.
Stir together flour, baking powder, baking soda, salt and spices. Add dry ingredients to creamed mixture alternately with e. milk, combining lightly after each addition. Stir in nuts. Turn batter into greased 12 cup Bundt pan or 10-inch tube pan. Bake in 350 oven 55 to 60 minutes. Cool in pan 10 min. remove from pan. Cool completely. Frost with Brandy Glaze Brandy Glaze: Combine 1½ cups sifted icing sugar and 1 ½ TB brandy or milk until smooth.
Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@...> on Feb 26, 1997.