Mincemeat Cake

If you’ve got a jar of mincemeat in the pantry and don’t know what to do with it beyond pie, this three-layer spice cake is your answer. The mincemeat folds into a warmly spiced batter loaded with cloves, nutmeg, and cinnamon, adding all its concentrated fruit, spice, and brandy flavor to every crumb.

The batter comes together by hand after creaming. Alternating the milk with the dry ingredients (starting and ending with the dry) is what keeps the batter smooth and prevents the gluten from overdeveloping. Overmix here and you’ll get a tough cake instead of a tender one.

The homemade caramel frosting is the knockout finish. Brown sugar, butter, and shortening get boiled together, then milk goes in and the whole thing cooks for 3 minutes before powdered sugar is beaten in. It sets to a fudgy, brown sugar frosting that complements the spiced cake layers beautifully.

Pro Tips

• Sift the dry ingredients together thoroughly. The spices need to be evenly distributed or you’ll get pockets of intense clove or nutmeg in some bites.
• Add eggs one at a time and beat after each. This emulsifies the batter properly and creates a finer crumb.
• Let the caramel frosting cool just enough before beating in the powdered sugar. Too hot and it melts the sugar into a runny glaze; too cool and it sets before you can spread.
• This cake improves overnight. The mincemeat continues to release flavor as it sits, so bake a day ahead if you can.

Variations

• Swap the caramel frosting for a cream cheese frosting if you prefer a tangier contrast.
• Add a splash of brandy or dark rum to the batter alongside the mincemeat for extra depth.
• Use pecans or walnuts for the chopped nuts.