Tag Archives: orange juice

Mincemeat Cake

9 Dec

So, it felt great to get back to the store to shop today.  I never thought I would enjoy shopping, but I did.  I went with my list and made sure I re-upped my staples (sugar, flour, eggs, milk, chocolate chips, etc.)  What I didn’t do was take my cookbook with me to make sure I had all the random ingredients for specific recipes.  Needless to say, I had a small panic attack was able to calmly decide what to make when I realized I didn’t have any enchilada sauce, tortillas, or powdered sugar (not the same recipes).

So, I went back to the pantry and looked at what I had available: fig preserves, pear mincemeat from this post, and other various pantry staples.   I remembered a recipe, back in May, that called for mincemeat.  That would have to do.  I also had all the other ingredients.

I was excited to be able to use a preserved item that I preserved myself.  I even had to use a knife to unseal the lid, it was THAT well-sealed!  I remember having to do that when opening my grandmother’s preserves and jams.  I guess I did it right?!  And when I added it to the mix, i had to taste the concoction (since it had been January since I made it)…umm…YUM!

Anyway, the cake is fairly simple and the mincemeat could easily be substituted with other fruit preserves.  I think fig would probably work well. *note: I have not tried it with other preserves or jams, so I can not attest to the consistency of a cake made with them.

This cake was a fairly wet mix and I had a hunch that the baking time would need to be increased.  I was right.  I tested the center of the cake at the end of the stated time and needed to increase the time 5 minutes TWICE.  I also used a ceramic corningware dish.  It calls for a 13x9x2 pan with no specificity of the kind, but I’m sure it was supposed to be an actual metal pan.  However, the result was DELISH!


Mincemeat Cake

  • 1.5 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup homemade mincemeat (I used pear mincemeat)
  • 1 cup milk, or buttermilk
  • 1 tsp soda
  • 2 cups flour
  • pinch of salt

Beat together sugar, butter, and eggs.  Add mincemeat.  Mix soda in milk; add  to creamed mixture alternately with flour and salt.  Pour into 13x9x2 pan.  Bake at 375* for about 20 minutes (test center to determine done-ness).  Top with recipe below


  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 TBSP grated orange peel
  • 2 TBSP orange juice
  • 1.3 cup coconut (or nuts) I used 1/6 coconut & 1/6 pecan
  • 2 TBSP softened butter

Mix together all ingredients and pour on top of warm cake.  Broil in oven until top of cake is bubbly


Grandma’s Notes: 5/27/95- Lance and Marcus came; Marcus plowed the garden.  6/4/95- Church service was good.  When we think about it, how terrible life would be without love.  Barry Monroe was at church with Haley.  Went home and finished book.  I think I’ll read it again.  Started reading; then to bed.

Burnin’ down the house….

19 Feb

One thing I remember vividly, from growing up, was when my dad would donate blood.  Afterwards, there were always mini orange, grape, and cranberry juices to aid the donors.  The kind of juices that had the thin foil peel-off spouts.  You know, the TexSun brand of orange and grapefruit juices?!  That’s right, this one:For the Floridians reading this, it’s like the Simply Orange version, only not quite as sweet.  This juice is the kind you definitely do NOT want to swig after brushing your teeth.  But, I digress…


I was more than thrilled to be making Grandma’s “TexSun Pecans.”  I only remember having them, firsthand, a handful of times.  So, being able to make them myself was thrilling.  Now, let me interject something here.  I am HORRIBLE, and I mean HORRIBLY HORRIBLE at boiling sugar mixtures to the correct temperature or stage (i.e. soft ball, hard crack, etc.).  However, I do try them and usually get them to turn out OK.

Let’s just say that my lack of being able to boil/heat sugar mixtures is still apparent:

Keep your eye on the mix!


I had literally turned my back 15 seconds, to rinse a bowl in the sink.  All of a sudden I hear a sizzle and the kitchen was filled with smoke.  Needless to say, that mixture was not used.  So, I frantically searched online for a new recipe with which I could use my pecans.

I found one that used an egg white batter with brown sugar and vanilla.  I then only had to BAKE the pecans and mix…no boiling required.  I could EASILY eat the entire result!  My husband, that does NOT like nuts of any kind, actually went back for thirds on this one!

2nd Try, Different Recipe


Grandma’s Notes: Thank you Lord, that bad times and sadness do not last forever.  HELP ME TO WAIT PATIENTLY FOR THE GOOD TIMES TO FOLLOW.