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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 6.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 34.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Mizz R's Big Bad Christmas Cake calories by ingredient
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Mizz R's Big Bad Christmas Cake

Submitted by: JO_JO_BA
Mizz R's Big Bad Christmas Cake

Introduction

I made my dad one of his favourite Christmas confections - fruitcake - out of another one of his favourites - home made mincemeat! This sucker took up a whole 11" springform with barely any room to spare, and clocked in at just over 6 lbs. It's a combination of two recipes from historic Toronto Star clipouts! Mizz R, if you're wondering by the way, is me! The mincemeat recipe is also on this site. I made my dad one of his favourite Christmas confections - fruitcake - out of another one of his favourites - home made mincemeat! This sucker took up a whole 11" springform with barely any room to spare, and clocked in at just over 6 lbs. It's a combination of two recipes from historic Toronto Star clipouts! Mizz R, if you're wondering by the way, is me! The mincemeat recipe is also on this site.
Number of Servings: 32

Ingredients

    1/2 cup butter, softened
    3/4 cup brown sugar
    1 tbsp honey
    360 g (12 oz) lowfat silken tofu, pureed
    2 tbsp water
    3/4 cup slivered almonds
    3 apples, shredded
    1/2 cup maraschino cherries
    1 cup flour
    1 cup whole wheat flour
    1/2 cup barley flour
    1/2 cup coconut flour
    2 tbsp cocoa
    4 tsp pumpkin pie spice
    1/2 tsp Chinese 5 spice
    1 tsp baking soda
    3 cups of "Mizz R's Big Bad Mincemeat"

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Directions

Preheat oven to 275F, grease a 10" springform pan and line the bottom with parchment paper.
In a large bowl, cream butter, sugar and honey.
Add tofu and water, blending well.
Stir in almonds, apples and cherries.
In another bowl combine the flours, cocoa powder, pumpkin pie spice, 5 spice and baking soda.
Alternating with the mincemeat, stir the flour mixture into the creamed mixture.
Spread into the prepared pan, smoothing the top.
Bake for 2 hours, then cover top with foil and continue baking another 30-40 minutes.
Cool completely in the pan, then unmould and wrap in rum-soaked cheesecloth. Wrap again in plastic wrap and store in the fridge for 5-7days, or freeze up to 3 months.

Number of Servings: 32

Recipe submitted by SparkPeople user JO_JO_BA.






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