Mincemeat Spice Cake W Creamy Eggnog Topping
Discover the ultimate holiday dessert with this Mincemeat Spice Cake with Creamy Eggnog Topping—a festive delight that captures the cozy flavors of the season. Warm spices like cinnamon, nutmeg, and cloves complement the rich, fruity essence of mincemeat in this moist, tender cake, while the crowning glory is an irresistibly fluffy eggnog-infused whipped topping. Perfect for holiday gatherings or a cozy winter evening at home, this cake is a show-stopping centerpiece that’s easy to make and impossible to resist. The combination of nostalgic holiday flavors with a modern twist makes this dessert a must-try for the season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup prepared mincemeat
- 0.75 cup whole milk
- 1 cup heavy cream
- 0.5 cup eggnog
- 0.75 cup powdered sugar
- 0.25 teaspoon ground nutmeg (for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
In a medium bowl, whisk together the vegetable oil, eggs, and vanilla extract. Gradually stir in the mincemeat until fully incorporated.
Slowly add the wet ingredients to the dry ingredients, alternating with the milk, and mix just until combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake cools, prepare the eggnog topping. In a mixing bowl, whip the heavy cream until soft peaks form.
Add the eggnog and powdered sugar to the whipped cream and continue whipping until stiff peaks form. Be careful not to overwhip.
Spread the creamy eggnog topping evenly over the cooled cake.
Sprinkle a light dusting of ground nutmeg on top of the eggnog topping for garnish.
Slice and serve the cake. Enjoy!
Nutrition Facts
Calories |
5178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 756.2 g | 275% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 524.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 667 mg | 51% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
