Mincemeat Coffee Ring Recipes

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MINCEMEAT COFFEE CAKE



Mincemeat Coffee Cake image

This recipe comes from the 1952 cookbook(let) 21 "NONE SUCH" Mince Meat Recipes for Winter, Spring, Summer and Fall, which I, in turn, received as a wonderful gift from my partner in the current Cookbook Swap! Thought I'd share this recipe with all of you mincemeat fans!

Provided by Sydney Mike

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

3 cups biscuit mix
3 tablespoons granulated sugar
2/3 cup milk
1/2 cup orange marmalade
1 1/3 cups mincemeat
1 cup powdered sugar, sifted
1 1/2 tablespoons milk
1/2 teaspoon orange extract

Steps:

  • Preheat oven to 350 degrees F, then grease a 9" cake pan.
  • Combine biscuit mix & sugar, then add milk, stirring to make a soft dough.
  • On lightly floured board, roll out dough into 12"x10" rectangle.
  • Combine marmalade & mincemeat, & spread mixture evenly over dough, to within 1/2 inch of edges.
  • Roll jelly-roll-fashion, then cut into 10 pieces.
  • Place pieces in prepared cake pan, more or less with 9 in a ring & 1 in the center.
  • Bake until lightly browned, about 30-40 minutes.
  • Remove from pan.
  • Combine powdered sugar, 1 1/2 tablespoons milk & orange extract, & frost the warm cake with this mixture.
  • Serve warm or cold.

Nutrition Facts : Calories 385.8, Fat 6.3, SaturatedFat 1.9, Cholesterol 3.3, Sodium 491.2, Carbohydrate 79.4, Fiber 1.3, Sugar 50, Protein 3.7

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

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