Bravery is the word for this blog post. 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. 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
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.
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 :-)
ReplyDeleteI certainly do enjoy reading the recipes, though!
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.
ReplyDeleteThat 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.
ReplyDeleteThis is the third time I have tried to post a comment; we will see if I have got it where I can:)
ReplyDeleteI 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
Awe...she is a sweetie! I haven't made mine yet for the Thanksgiving weekend...so delicious!!
ReplyDeletethis 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
ReplyDelete