Mincemeat gingerbread is a delightful combination of two holiday flavors that complement each other perfectly!
OLD FASHIONED GINGERBREAD WITH A TWIST
Gingerbread and mincemeat are classic holiday flavors that bring back childhood memories. My twin sister shared a recipe many years ago combining these two holiday classics.
Old Fashioned Mincemeat Gingerbread is a perfect treat to keep on hand during the holidays.
There are many variations of gingerbread, from dark, dense cakes made with molasses to light, delicate cakes made with brown sugar and ginger.
This recipe is dark and gingery, with robust mincemeat flavors.
Initially, the recipe was made using mincemeat packaged in a box, but they stopped selling it in boxes as the years went by.
I had to adjust the recipe when I started buying mincemeat in jars. I have shared both the box recipe and the jar recipe.
It's wonderfully simple to make, and the batter comes together quickly.
For serving, a simple dust of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream will leave you celebrating the season in comfort.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OLD FASHIONED MINCEMEAT GINGERBREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Old Fashioned Mincemeat Gingerbread and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE OLD FASHIONED MINCEMEAT GINGERBREAD
USING JAR MINCEMEAT
1 1/2 cups Borden Nonesuch Mincemeat
1/2 cup butter, melted and cooled at room temperature
1/2 cup sugar
1 egg, beaten
2 1/2 cup flour
1 1/2 t. baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup light molasses
1 cup hot water
USING DRY MINCEMEAT
1 pkg. (9 oz.) dry mincemeat
1/2 cup cold water
1/2 c. butter, melted
1/2 cup sugar
1 egg, beaten
2 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup light molasses
1 cup hot water
1/2 cup cold water
1/2 c. butter, melted
1/2 cup sugar
1 egg, beaten
2 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon ginger
1 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup light molasses
1 cup hot water
HOW TO MAKE OLD FASHIONED MINCEMEAT GINGERBREAD
USING JAR MINCEMEAT
Preheat oven to 350 degrees F. In a mixing bowl with an electric mixer using the paddle attachment, cream sugar, egg, and butter mix well.
In a small bowl, sift together dry ingredients flour, baking soda, ginger, allspice, cinnamon, and salt; set aside.
Combine molasses and hot water. Add to the creamy mixture alternately with the dry ingredients. Fold in mincemeat and mix well.
Pour batter into a greased 9-inch square baking dish.
Bake for 1 hour. Serve warm or room temperature with a dollop of whipped cream.
In a small bowl, sift together dry ingredients flour, baking soda, ginger, allspice, cinnamon, and salt; set aside.
Combine molasses and hot water. Add to the creamy mixture alternately with the dry ingredients. Fold in mincemeat and mix well.
Pour batter into a greased 9-inch square baking dish.
Bake for 1 hour. Serve warm or room temperature with a dollop of whipped cream.
USING DRY MINCEMEAT
Break dry mincemeat into pieces; add 1/2 cup cold water. Cook and stir over low heat until mincemeat is thoroughly broken up; continue until nearly dry. Cool
Preheat oven to 350 degrees. Grease a 9-inch square pan; set aside.
Using the paddle attachment, beat butter, sugar, and egg until blended in a bowl of an electric mixer.
Mix and sift dry ingredients.
Combine molasses and 1 cup hot water; add alternately with the dry ingredients in the butter mixture, being sure not to overmix. It is okay if some of the flour shows through.
Remove the bowl from the electric mixer and fold in the mincemeat using a rubber spatula, being careful not to overmix.
Pour batter into the prepared pan. Bake for 1 hour. Cool completely.
Top with sweetened whipped cream.
Sounds delicious, Kay! I wish I could make it into something I could eat, because it's been years since I had mincemeat (and I love it), but I can't think of any way to take out the sugar and the flour :-)
ReplyDeleteI certainly do enjoy reading the recipes, though!
I found several sugar free mincemeat recipe's on Pinterest.
DeleteI think if you like it, you should post it. I like mincemeat, just never really think to eat it as I'm the only one who does and to buy a whole jar just for me would be kind of wasteful. I do have a recipe for a mincemeat cookie and now I think I should make it.
ReplyDeleteThat makes it a unique recipe. You know there are people out there who love and are looking for ways to use it. Now, there's a recipe for that. Thanks for sharing on Sweet Indulgences Sunday.
ReplyDeleteThis is the third time I have tried to post a comment; we will see if I have got it where I can:)
ReplyDeleteI read this recipe this afternoon after seeing some other recipe of yours on Pinterest. This mincemeat gingerbread just won us over! I made it and took some to my mother who said to "Let that baker know we are keeping this recipe!"
And that was before I got out the whipped cream:)
Thanks for posting it!
paula and family
Awe...she is a sweetie! I haven't made mine yet for the Thanksgiving weekend...so delicious!!
ReplyDeletethis was so good! had a cup of leftover mincemeat filling , we have tarts at Christmas and well I'm so over rolling and forming tarts so this did the trick, I used canola oil and ww pastry flour (it's January, we are trying to make amends for our holiday feasting) and it worked and they loved it, thank you
ReplyDeleteI made this today and it is delicious, will definitely be keeping this recipe to make again!
ReplyDeleteThis was absolutely delicious! I will be making this again. I had been looking for something with mincemeat, this was perfect.
ReplyDeleteSo glad you liked it. Thank you for stopping by!
DeleteMom used to make gingerbread mincemeat cupcakes. She in her later years would buy a gingerbread cake mix and then add a dollop of Borden's Mincemeat in the middle before baking. They were so good!!! Moist and the flavor combination was right on!
ReplyDelete