Mizz R's Big Bad Christmas Cake
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
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"
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.
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.