Best 6 Mincemeat Coffee Cake Recipes

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Indulge in the delightful fusion of sweet and savory flavors with mincemeat coffee cake, a delectable treat that harmoniously combines the richness of mincemeat with the comforting warmth of coffee cake. This classic dessert effortlessly blends the traditional flavors of mincemeat with a fluffy coffee cake batter, creating a symphony of textures and flavors that will tantalize your taste buds. Prepare to embark on a culinary journey as we uncover the best recipe for this timeless treat, ensuring you create a masterpiece that will become a cherished favorite among family and friends.

Here are our top 6 tried and tested recipes!

MINCEMEAT COFFEE CAKE



Mincemeat Coffee Cake image

For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey

Provided by Taste of Home

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 11

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm whole milk (110° to 115°), divided
1/2 cup sugar
1/2 cup butter, softened
2 large eggs, beaten
2 teaspoons salt
1 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and mace
5 to 5-1/2 cups all-purpose flour
1-1/2 cups prepared mincemeat
Confectioners' sugar

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface;cover and let rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Form into a circle and pinch ends together. Place in a greased 10-in. fluted tube pan, with seam facing the inside of pan. Cover and let rise until nearly doubled, about 30 minutes., Bake at 375° for 40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Just before serving, dust with confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 277 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 379mg sodium, Carbohydrate 46g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

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 CAKE WITH PECANS



Mincemeat Cake with Pecans image

This recipe came from my high school cooking class. Over the years I have tweaked it and retweaked it so many times that I have changed it to a mincemeat cake with either pecans or walnuts. It tastes similar to fruitcake, but without the candied fruit. When the kids ask me to make a fruitcake, this is the one they are referring to. At different times I have added coconut, candied fruitcake fruit, and chopped dried fruit. It has a bit of a fruitcake flavor. If you add extra ingredients and it causes the batter to be too moist, more flour can be added. Up to 1/2 cup flour can be added without changing other ingredients. If you add more flour than that, add 1/2 teaspoon of baking powder.

Provided by Kitten

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h55m

Yield 12

Number Of Ingredients 18

cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon, or to taste
2 teaspoons ground allspice, or to taste
½ teaspoon salt
4 cups prepared mincemeat pie filling
1 ½ cups white sugar
3 eggs
1 ½ cups raisins
2 cups whole maraschino cherries, drained (reserve juice)
1 cup shredded carrots
1 cup chopped pecans, or more to taste
½ cup applesauce
½ cup canola oil
1 fluid ounce brandy flavoring
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.
  • Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.
  • Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.
  • Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

Nutrition Facts : Calories 640.7 calories, Carbohydrate 116.1 g, Cholesterol 46.5 mg, Fat 20 g, Fiber 7.2 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 476.4 mg, Sugar 75.9 g

MINCEMEAT APPLE CAKE



Mincemeat Apple Cake image

For a festive touch, glaze the cake top and decorate it with red and green candied cherries. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 18

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
2 large eggs, beaten
1 cup prepared mincemeat
1/3 cup applesauce
1/3 cup apple juice
3 tablespoons butter, melted
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1 teaspoon lemon juice

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and cloves. In another bowl, combine the eggs, mincemeat, applesauce, juice and butter; stir into dry ingredients just until moistened. , Pour into a greased 9-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. , For sauce, combine sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in butter until melted. Add lemon zest and juice. Serve warm with the cake.

Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 187mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 2g fiber), Protein 4g protein.

HOLIDAY MINCEMEAT CAKE



Holiday Mincemeat Cake image

I made this cake one year for Christmas when I was short of time and wasn't able to make a pie. It was a big hit. It is a very moist cake best served with just a dusting of icing sugar for garnish.

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 13

3 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter or 3/4 cup margarine, softened
4 teaspoons grated orange rind
1 1/2 teaspoons vanilla
1 cup granulated sugar
3 eggs
1 (750 ml) jar mincemeat
3/4 cup milk
1 cup chopped nuts
icing sugar, for dusting

Steps:

  • Stir the flour, baking powder, baking soda and salt together; set aside.
  • Cream the butter, orange rind and vanilla in a large bowl with an electric mixer until light.
  • Beat in the sugar.
  • Add the eggs, one at a time, beating well after each addition.
  • Blend in the mincemeat.
  • Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.
  • Stir in the nuts.
  • Turn the batter into either a greased 12-cup Bundt or tube pan or a greased 9" x 13" cake pan.
  • Preheat the oven to 350 degrees F.
  • If using a Bundt pan, bake for 55 to 60 minutes or until done.
  • If using a cake pan, bake for 45 to 50 minutes.
  • In either case, cool in the pan for 10 minutes.
  • Remove from the pan and cool completely.
  • Dust with icing sugar before serving.

MINCEMEAT SPICE CAKE



Mincemeat Spice Cake image

Spice cake is baked halfway, then topped with a mincemeat and rolled oats mixture for a rich and delicious dessert.

Provided by Crosse & Blackwell

Categories     Trusted Brands: Recipes and Tips     Crosse & Blackwell®

Time 1h15m

Yield 8

Number Of Ingredients 13

½ cup butter, softened, plus additional for preparing pan
1 ½ cups Pillsbury BEST® All Purpose Flour
1 ½ teaspoons baking powder
¾ cup sugar
½ cup milk
1 cup Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
2 large eggs
Grated peel of 1 lemon
1 cup Crosse & Blackwell® Mincemeat Filling & Topping
¼ cup sugar
¼ cup rolled oats
½ teaspoon ground cinnamon
¼ cup butter, melted

Steps:

  • Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
  • Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
  • Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 88.3 g, Cholesterol 93.5 mg, Fat 19 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 11.5 g, Sodium 458 mg, Sugar 25.9 g

Tips:

  • Use fresh mincemeat: Fresh mincemeat will give your coffee cake the best flavor. If you can't find fresh mincemeat, you can use store-bought mincemeat, but be sure to check the label to make sure it doesn't contain any artificial ingredients.
  • Don't overmix the batter: Overmixing the batter will make your coffee cake tough. Mix the batter just until the ingredients are combined.
  • Bake the coffee cake until a toothpick inserted into the center comes out clean: This will ensure that the coffee cake is cooked through.
  • Serve the coffee cake warm: Coffee cake is best served warm, so enjoy it fresh out of the oven or rewarm it before serving.

Conclusion:

This mincemeat coffee cake is a delicious and festive treat that is perfect for any occasion. With its moist and flavorful crumb, sweet and tangy mincemeat filling, and crunchy streusel topping, this coffee cake is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this mincemeat coffee cake a try!

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