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My Mom's mincemeat cake/muffins

dutchdot Nov 28, 2008 03:42 PM

This is a really old recipe and I could use some help deciphering . It comes from Dewey, OK so I don't think I'm breaking any rules.

1 cup wesson oil mixed well with
2 cups sugar
1 small box mincemeat prepared as for pie(?)
1 cup buttermilk and 3 eggs with 1 tsp soda disolved in the mixture
2 cups flour
1 cup walnuts best
1 tsp salt, vanilla, cinnnamon cloves, nutmeg

bake in bundt pan 1 hour at 375

I never did the icing, but the icing is
1 cup sugar, 1/2 cup sour cream, 1 egg, 1/2 stick butter or oleo (isn't that cute?)
cook at any consistency you like and add 1/2 cup raisens and 1/2 cup nuts.

I think I can translate everything except the small box of mincemeat. I think I made this a couple of years ago with a jar of mincemeat.

Can anyone help me? I tried a mincemeat muffin recipe today and it is not like momma's.

Thank you and merry Christmas.

  1. Karl S Dec 20, 2008 07:12 AM

    For other mincemeat lovers, here's my doctored mincemeat - I discovered this year that they are even better in puff pastry turnovers (made into rectangles, not triangles):

    Makes about 5 cups

    • 2 boxes Nonesuch dehydrated mincemeat (has beef in it, albeit hard to notice, and lovely dehydrated apples, but few raisins)
    • 1/2+ cup golden raisins/sultanas or other compatible dried fruit of choice
    • 2 to 2.5 cups water (cut with a bit of fresh orange juice) (Nonesuch specifies 3 cups water for 2 boxes – I use less liquid so that the filling is not as loose)

    Bring to a vigorous boil for one minute before reducing heat and adding:

    • 1 jar Crosse & Blackwell mincemeat (has no beef or suet, but does have more raisins and thickening, which complements the looser texture of the rehydrated Nonesuch mincemeat) = 2 cups
    • 1/3 cup orange juice
    • 2-3 capfuls of Cointreau or similar spirit (not enough to notice itself, just to elevate the other flavors), especially if using suet
    • Extra ground nutmeg, mace, Ceylon (true) cinnamon, cardamom etc to taste (do taste carefully)
    • 1/4-1/3 cup finely grated leaf suet or, if unavailable, sweet butter (if butter, add after cooking is done, off heat) – to prepare suet, peel off leafy membrane and grate (cold) in handheld rotary cheese grater. Beef fat that is solid at room temperature is the sina qua non of mincemeat, for mouth feel and rounded flavor. Serve mincemeat made with suet warm, though, because it does get a slightly waxy texture when it's cold (hello, tallow was used to make soap and candles for centuries).

    This works for two ample 7 inch pies or 16 puff pastry turnovers (when you roll out a 9" square to over 12" square and cut into four 6" square pieces - that's 2 packages of Pepperidge Farm puff pastry) - I brush the turnovers with an egg wash and dust with granulated "sugar in the raw" (so-called).

    4 Replies
    1. re: Karl S
      MMRuth Dec 20, 2008 07:26 AM

      I also use a combination of those two purchased mincemeats, and add a nice plug of Old Overholt Rye, per family tradition. Where do you buy suet? I'd love to make mincemeat from scratch next year.

      1. re: MMRuth
        Karl S Dec 20, 2008 08:17 AM

        I get suet from Stop & Shop (Malden Center branch has it most of the time) or Market Basket.

        Of course you can also ask at the counter. You don't need a lot (I used 1/2 cup in this recipe this time), but I always get the smallest package and use only a bit of it. Think of using the rest in bird feed or in making the pastry for mincemeat (where suet is, after all, the traditional solid fat).

        Btw, I am glad we think alike in how these purchased mincemeats complement each other. I don't like boozy mincemeat (as you can tell from my recipe) - I detest what passes for brandied mincemeat - but once you add the suet, it needs something to cut it a bit.

        After I learned what I liked, I found out that my mother did the same thing (though I don't think she had C&B but another jarred mincemeat to complement the Nonesuch). One can of course also add finely minced trimmings of beef.

        1. re: Karl S
          MMRuth Dec 20, 2008 08:22 AM

          Thanks - I'm going to keep an eye out for suet - just had never looked for it before. My mother always used the combination as well, which is where I learned it.

        2. re: MMRuth
          Karl S Dec 20, 2008 08:28 AM

          What's funny is that I backed into it by sheer luck rather than traditional. I found jarred (Grandmother's brand) mock mince underwhelming and was intrigued by those humble boxes. (I've never gone out of my way to get the much better jarred mincemeats from the British Isles - too lazy). So one year I decided to compare the box against the C&B jarred. I found each had merits, but that they worked really well together. THen I went to doctor to replicate what I remember from my grandmother and mother.

          It was only after this that I proudly phoned Mom and found out that I had approximated what she used to do!

          Can't beat that.

          It's nice to know that there are people I respect here who've done the same.

      2. m
        MARISKANY Dec 20, 2008 05:48 AM

        I'm another mincemeat fan. My mother used to make mincemeat/oatmeal bars and I try to make them at Christmas even if I'm the only one eating them.

        1. todao Dec 19, 2008 08:45 PM

          Is it safe to assume that, when preparing this recipe for muffins rather than a bundt cake, the oven time is about 15 - 20 minutes?

          1 Reply
          1. re: todao
            dutchdot Dec 20, 2008 06:53 AM

            Yes. My muffins looked almost burnt around the edges after about 20 minutes. However, DH came home after eating a steak dinner with lakerat friends and ate three. They are really good. I do not think they need an icing.

            The bread pan took much longer to cook. I would probably add 1/4 cup of flour next time or make all muffins. They don't rise much.

            We're not nut fans so I didn't do the nuts. It was just homey and good.

          2. d
            dutchdot Dec 19, 2008 08:08 PM

            I made it today per the recipe and had enough for 12 large muffins and one bread pan. It really was great. I put nothing on the tops and my obnoxious friend who was there gave us her blessing.

            It's hard to figure out how long to cook, but one jar per recipe and I added vinegar to "make" buttermilk and it was good.

            Merry Christmas all you guys

            1. greedygirl Dec 18, 2008 12:04 AM

              Delia Smith makes a quick Christmas cake using mincemeat.


              1. s
                SpareRib Dec 17, 2008 04:48 PM

                Huge mincemeat fan and would love to try this recipe. How much (in cups) would you use of mincemeat from the jar to substitute for the package of reconstitute?

                1 Reply
                1. re: SpareRib
                  dutchdot Dec 18, 2008 10:36 AM

                  The time I made it, I believe I used enough to make a pie and think I baked it in two bread pans. I don't like mincemeat and it was fabulous. I'm going to make it as muffins tomorrow using a regular jar of made of mincemeat (enough to make a pie.)

                  I'll let you guys know how it turns out.

                2. mkmccp Dec 17, 2008 12:42 PM

                  Do you know what size bundt pan was used? My grandfather used to make Mincemeat squares using the condensed mincemeat, and I was too young to appreciated them. I do like mincemeat pie, and wish I would have written down my grandpaps recipe while he was still around. I will be trying this recipe, thanks.

                  1. d
                    dutchdot Dec 17, 2008 09:51 AM

                    thank you for replying. I have to tell you I lost the recipe and this board just saved me. I had mom's recipe on my desktop and cannot find it. You answered my question and the post saved something important to me.

                    Thank you all and Merry Christmas. I now have it in my special cache.

                    1. MMRuth Nov 28, 2008 04:35 PM

                      The box of mincemeat is probably the kind that you have to reconstitute - I think the brand is None Such? I use a combination of it, and the Crosse jar of mince meat when making pies - with a nice douse of Old Overholt Rye, to boot. Good luck with making this - sounds good to me.

                      1 Reply
                      1. re: MMRuth
                        Ruth Lafler Nov 28, 2008 06:48 PM

                        I agree! The clue is "prepared as for pie" which suggests you're reconstituting the condensed mincemeat. It's a surprisingly good product, and your supermarket should have it this time of year. http://www.shopfoodex.com/borden-none...

                        Sounds like a great recipe, BTW. I love mincemeat!

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