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Submitted by Carolyn Atkinson, Cumberland

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 cup milk
1 cup mincemeat
1/4 cup rum
1 cup chopped walnuts
Topping ingredients:
1/8 cup butter (melted)
1/8 cup brown sugar
1 tsp. cinnamon

Cream butter with both kinds of sugar well. Add beaten eggs. Combine flour, baking powder and salt. Add vanilla to the milk and add alternately with the flour mixture to the creamed mixture. Combine mincemeat with rum and walnuts. Spread -2/3 batter into greased 9 inch springform pan. Spread -2/3 of batter into greased 9­inch springform pan. Spread on -2/3 of mincemeat and then cover with the rest of the batter and then the rest of the mincemeat. Topping: Combine 1/8 cup melted butter, 1/8 cup brown sugar and 1 tsp. cinnamon. Drizzle over the cake and bake at 350 F for 55­60 minutes or until it tests done. Cover surface with foil, the last 15 minutes if browning too quickly. May be frozen up to 4 months. Serve warm. 12 servings.