Mincemeat Gingerbread (recipe for both the jar mincemeat and the dry mincemeat)



After looking around on Twitter, other blogs, and especially knowing how my daughters and daughter in love feel about this wonderful ingredient, mincemeat, I did not know if I really wanted to post this recipe or not.

Bravery is the word for this blog post.

For one thing, there is really not very many mincemeat recipe's posted on any blogs, but that doesn't mean that there is not some out there who like a good mincemeat recipe either.

So, I decided to post my Mincemeat Gingerbread recipe that I made this past weekend.

Please post a comment and/or email me and tell me what you think. Actually, if you do not like mincemeat and would like to post a comment, that is welcomed also.

I would like to hear from you one way or the other.

Over at Bakingandbooks.com there is a wonderful recipe for Gingerbread Pear Cake and the history of Gingerbread that I think you will find very interesting.



Mincemeat Gingerbread (recipe using the jar mincement)

    1 1/2 cups Borden Nonesuch Mincemeat
    1/2 cup butter, melted, cooled room temperature
    1/2 cup sugar
    1 egg, beaten
    2 1/2 cup flour
    1 1/2 t. baking soda
    1/2 teaspoon salt
    1/2 teaspoon ginger
    1/2 teaspoon allspice
    1 teaspoon cinnamon
    1 cup light molasses
    1 cup hot water
Preheat oven 350 degrees F.

In a mixing bowl with an electric mixer using the paddle attachment cream sugar, egg, and butter mixing well.

In a small bowl, sift together dry ingredients flour, baking soda, ginger, allspice, cinnamon, and salt; set aside.

Combine molasses and hot water. Add to the creamy mixture alternatively with the dry ingredients. Fold in mincemeat and mix well.

Pour batter into a greased 9-inch square baking dish.

Bake for 1 hour.  Serve warm or room temperature with a dollop of whip cream.

Gingerbread Mincement (recipe using the dry mincemeat)
    1 pkg. (9 oz.) dry mincemeat
    1/2 cup cold water
    1/2 c. butter, melted
    1/2 cup sugar
    1 egg, beaten
    2 1/2 cup flour
    1 1/2 teaspoon baking powder
    1 teaspoon ginger
    1 teaspoon allspice
    1/4 teaspoon cinnamon
    1/2 teaspoon salt
    1 cup light molasses
    1 cup hot water
Break dry mincemeat into pieces; add 1/2 cup cold water.  Cook and stir over low heat until mincemeat is throughly broken up; continue until nearly dry.  Cool

Preheat oven to 350 degrees.  Grease a 9-inch square pan; set aside.

In a bowl of an electric mixer, using the paddle attachment, beat butter, sugar and egg until blended.

Mix and sift dry ingredients.

Combine molasses and 1 cup hot water; add alternately with dry ingredient in the butter mixture being sure not to over mix.  It is ok if some of the flour show through.

Remove bowl from the electric mixer and fold in mincemeat using a rubber spatula being sure not to over mix.

Pour batter into prepared pan.  Bake for 1 hour.  Cool completely.

Top with sweetened whipped cream.

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7 comments :

  1. Sounds delicious, Kay! I wish I could make it into something I could eat, because it's been years since I had mincemeat (and I love it), but I can't think of any way to take out the sugar and the flour :-)

    I certainly do enjoy reading the recipes, though!

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  2. I think if you like it, you should post it. I like mincemeat, just never really think to eat it as I'm the only one who does and to buy a whole jar just for me would be kind of wasteful. I do have a recipe for a mincemeat cookie and now I think I should make it.

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  3. That makes it a unique recipe. You know there are people out there who love and are looking for ways to use it. Now, there's a recipe for that. Thanks for sharing on Sweet Indulgences Sunday.

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  4. This is the third time I have tried to post a comment; we will see if I have got it where I can:)
    I read this recipe this afternoon after seeing some other recipe of yours on Pinterest. This mincemeat gingerbread just won us over! I made it and took some to my mother who said to "Let that baker know we are keeping this recipe!"
    And that was before I got out the whipped cream:)
    Thanks for posting it!
    paula and family

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  5. Awe...she is a sweetie! I haven't made mine yet for the Thanksgiving weekend...so delicious!!

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  6. this was so good! had a cup of leftover mincemeat filling , we have tarts at Christmas and well I'm so over rolling and forming tarts so this did the trick, I used canola oil and ww pastry flour (it's January, we are trying to make amends for our holiday feasting) and it worked and they loved it, thank you

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  7. I made this today and it is delicious, will definitely be keeping this recipe to make again!

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