Pumpkin Mincemeat Cake

This cake is a great addition to the usual Thanksgiving desert fare.  It also makes a wonderful breakfast bread.  

cakeFor the pumpkin puree, use standard canned pumpkin.  Remember to use the canned pumpkin and not the pumpkin pie filling that often sits beside it on the shelf. If you have the patience and can resist this bread warm out of the oven, you can wait several days, toast the bread and use it as a base for bread pudding. Your pudding will feature traditional Thanksgiving flavors with a unique twist.

  • 1 cup vegetable oil
  • 2 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 2 teaspoon baking soda
  • 3 eggs
  • 2 cups plain flour
  • 2 cups sugar
  • 1 cup mincemeat
  • 1 teaspoon nutmeg
  • 1 Tablespoon bourbon

In a large bowl, beat the eggs into the sugar one at a time until incorporated.  Stir in the oil and the pumpkin puree. Add the mincemeat and the bourbon, mixing well.  Sift the dry ingredients together and add to the wet ingredients about a cup at a time until well mixed.

Pour the batter into the lined cake box. Bake in a 300 degree oven for 90 minutes, until cake is firm in center.
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