Yield: 16 Servings
|¼ cup||Butter or margarine; melted|
|¾ cup||Light brown sugar; divided|
|1 cup||Chopped walnuts|
|2½ cup||Flour; sifted|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground cloves|
|¼ teaspoon||Ground nutmeg|
|½ cup||Solid vegetable shortening|
Date: Thu, 18 Apr 1996 21:38:20 -0400 Recipe By: Lansing State Journal/Bob b1744 Preheat oven to 350°. Pour butter into 9x13" baking pan and tilt to cover bottom. Scatter ¼ cup of brown sugar and walnuts over butter. Spread mincemeat over nuts and set pan aside. Sift the flour and remaining ½ cup brown sugar together into a large bowl. Add bakin powder, baking soda, salt and spices. Blend thoroughly. In large mixer bowl, beat the shortening and sugar together until light and cream. Beat in eggs, one at a time and vanilla. Set mixer at Low speed and mix in dry ingredients, alternating with buttermilk. Pour over the mincemeat and bake for 40 minutes until done. Remove from oven and immediately loosen sides of cake. Invert onto large tray or platter, but leave pan in place for 5 minutes before carefully lifting off. May be served warm, with sweetened whipped cream or cool.
NOTES : Recipe submitted to Reader's Recipes, Lansing State Journal by Anne Lewis, East Lansing, MI.
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