Pumpkin Mincemeat Cake

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2-1/2 cups light brown sugar
2/3 cup shortening
4 large eggs
One 16 ounce can pumpkin
1 cup mincemeat
1 cup chopped walnuts
1 teaspoon cinnamon or pumpkin pie mix spice
Orange glaze:
2 tablespoons butter
2 tablespoons orange juice
1-1/2 cups confectioners sugar, sifted
Mandarin orange sections

Special cooking utensils: 10 inch bunt pan or angel food cake pan

In saucepan melt butter with, orange juice. Gradually add sugar. Beat well.

Preheat oven to 350' F. Grease and flour cake pan. Stir together flour baking soda, baking powder and cinnamon. Beat sugar and shortening together. In a separate bowl beat eggs and pumpkin. Combine with sugar mixture. Add flour mixture, mincemeat and nuts. Turn into prepared pan. Bake 1 hour or until done. Cool 10 minutes on wire rack. With a narrow spatula, loosen cake from pan edges and center tube. Invert cake gently onto plate. Cool completely. Frost with Orange Glaze. Garnish with orange sections.

Serves 12-14.

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Cajun Country -- New Iberia, Louisiana