Mom's Mincemeat Cake

The batter, which contains cake flour, eggnog, and sour cream, is flavored with nutmeg and (optional) rum. It's baked in round pans and split into 4 thin layers, then spread with a filling of melted white chocolate and whipping cream, topped with prepared mincemeat, and frosted with whipped cream.

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Ingredients:

• 1 1/2 cup softened butter
• 1 3/4 cups packed light brown sugar
• 2 teaspoons grated nutmeg
• 1/2 teaspoon salt
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1/4 cup rum (optional; use an extra 1/4 cup eggnog instead, if you prefer)
• 1 cup sour cream  
• 3 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 cup eggnog or light cream
• 12 oz. white chocolate, finely chopped  
• 4 oz. whipping cream
• 2 tablespoons butter
• 2 cups prepared mincemeat (not condensed)
• 4 cups sweetened whipped cream

Method

Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy. Add the eggs, one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if using, and the sour cream. Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or light cream. Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally. Add the remaining flour and eggnog or cream, beating well. Spoon into prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. The cake should be golden brown on top. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Filling: Place chopped chocolate in medium-sized bowl. Heat whipping cream to boiling point. Immediately add hot cream to chocolate; stir until totally melted. Add butter, 1 tablespoon at a time, stirring until mixed. When mixture is cool and slightly thickened, beat with an electric mixer just to soft peaks. (Be careful not to overbeat, or mixture will become grainy.) Assemble cake by cutting each layer in half lengthwise; spreading one with the white chocolate filling. Spread a layer of mincemeat on the white chocolate, then top with another cake layer. Repeat twice, ending with a cake layer. Just before serving, frost cake with whipped cream and garnish as desired. I like to sprinkle the top with a little nutmeg, and garnish with a few cinnamon sticks.

Notes:

Number of servings: 12-16

Submitted By: wzj8xw
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