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Cranberry Mince Pound Cake

May 26, 2013 by Carol Arroyo

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Cranberry Mince Pound Cake
While growing up, mincemeat pie was always part of our traditional Thanksgiving desserts. But who says mincemeat is only for pie? I’ve broken tradition to combine tangy fresh cranberries with sweet mincemeat to make a new holiday cake. The drizzling of orange glaze beautifully compliments the rich flavors of this large and attractive cake. Add a few sugared cranberries for garnish and you will wow you family and guests.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time:  1 hour
Cook time:  2 hours 30 mins
Total time:  3 hours 30 mins
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Sugared Cranberries

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 27-oz jar prepared mincemeat
  • 1½ cups fresh or frozen cranberries, coarsely chopped
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish (Optional):
  • Sugared Cranberries
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the mincemeat and cranberries into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 2½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving. Garnish with Sugared Cranberries (optional.)
3.5.3251

Filed Under: Cakes, Cranberry, Orange, thanksgiving Tagged With: butter cake, cranberry cake, mincemeat, orange glaze, pound cake, thanksgiving cake

Mincey Pear Cobbler

May 16, 2013 by Carol Arroyo

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Mincey Pear Cobbler
Pears and mincemeat combine perfectly as the weather turns cold. Serve ala-mode with a scoop of vanilla ice cream for a yummy dessert.
Recipe type: Dessert | Fruit Dessert
Serves: 6 to 8
Prep time:  30 mins
Cook time:  35 mins
Total time:  1 hour 5 mins
Recipe Notes
Pan: One 8"x8"x2" Square Pan Prep: Ungreased Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 4 cups pears (about 4 pears)
  • ¼ cup all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • ½ cup prepared mincemeat
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons unsalted butter, melted
Topping:
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • Milk (preferably whole milk), room temperature
  • ⅓ cup prepared mincemeat
  • 2 tablespoons unsalted butter, melted
Crunchy Topping:
  • ¼ cup granulated sugar
  • ¼ cup walnuts, finely chopped
  • ¼ teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees F.
Filling:
  1. Peel, core, and coarsely chop pears. Arrange pears in the bottom of an 8 inch ungreased baking pan. Sprinkle pears with flour and brown sugar.
  2. In a small bowl, combine mincemeat, lemon juice and melted butter. Spoon evenly over the pears. Set aside.
Topping:
  1. In a medium mixing bowl, combine flour, baking powder, and salt. Whisk together to mix. Set aside.
  2. Mix egg with enough milk to make ⅓ cup. In a small bowl, stir egg mixture, mincemeat and melted butter together. Add mixture to the flour mixture; stir together to mix until dough forms a ball.
  3. Drop topping by tablespoonfuls onto pears.
Crunchy Topping:
  1. In a small bowl, combine sugar, walnuts, and cinnamon; stir to mix.
  2. Sprinkle crunchy topping over pears and topping.
  3. Bake: Bake 30 to 35 minutes or until topping is a golden brown. Remove from oven. Cool on a wire cooling rack before serving.
Serving suggestion: Serve cobbler either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
3.5.3251

Filed Under: Fruit Desserts, Pear, thanksgiving Tagged With: cobbler, mincemeat, pear, pear cobbler, thanksgiving dessert

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