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

11:17 PM
Mincemeat Gingerbread is a combination of two intense flavors that go together delightfully!

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 are really not very many mincemeat recipes posted on many blogs, but that doesn't mean that there are not some out there who like an excellent 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 post a comment, that is also welcomed.

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

Mincemeat Gingerbread (recipe using the jar mincemeat)

    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 mix 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 alternately 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 Mincemeat (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 thoroughly 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 the 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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Kay Little
Kay Little

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