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Gingerbread Cake

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Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 9

Ingredients

  • Baking spray with flour
  • 1 9 oz. package None Such® Classic Original Condensed Mincemeat crumbled
  • 2 1/2 cups all-purpose flour divided
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon Salt
  • 2 teaspoons ground ginger
  • 1/2 cup butter (softened)
  • 1/2 cup Sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1/2 cup hot milk
  • LEMON GLAZE (optional)
  • 3 tbsps. plus 1 tsp. Lemon juice
  • 1 1/2 cups Powdered sugar

Instructions

  • HEAT oven to 350°F (325°F for glass or dark pan). Spray 9x9-inch baking pan with baking spray. Combine mincemeat with 1/4 cup flour in small bowl; toss to coat.
  • COMBINE remaining flour, baking soda, salt and ginger in large bowl; set aside.
  • BEAT butter 1 minute in bowl of electric mixer. Add sugar; beat 1 minute. Add egg and blend. Add molasses; beat 1 minute. Add dry mix on low speed; blend. Add milk; beat until smooth. Fold in mincemeat.
  • POUR batter into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean and center of cake is firm to touch. Cool.
  • For Lemon Glaze: WHISK lemon juice into powdered sugar. Mix until smooth. Drizzle over cake. Allow glaze to set before cutting.

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