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Serves 12


2 cups mincemeat

¾ cup butter, melted

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¾ cup sugar

2 eggs, lightly beaten

1 teaspoon baking soda dissolved in 1 tablespoon boiling water

¼ cup rum or apple juice

2 cups flour

1 cup chopped walnuts

1 cup raisins

2 egg whites

4 tablespoons powdered sugar, divided

2 tablespoons apple juice

8 teaspoon nutmeg


1 egg

2 egg yolks

3 tablespoons sugar

3 cups milk, heated

Pinch nutmeg

½ teaspoon vanilla

2 tablespoons rum or 2 teaspoons rum extract

1. To prepare the cake: Grease and flour a 10-inch tube or Bundt pan and set aside. With an electric mixer combine the mincemeat, melted butter, sugar and eggs, beating about one minute to combine. Beat in the dissolved baking soda and rum; beat in the flour. Stir in the walnuts and raisins.

2. Beat the egg whites until soft peaks form. Fold into the cake batter. Spoon into the prepared cake pan and bake in a preheated 350-degree oven 50 minutes. Test for doneness.

3. Cool the cake 10 minutes before unmolding onto a wire rack. Stir together 3 tablespoons powdered sugar, 2 tablespoons apple juice and the nutmeg. Brush over the cake. Let dry and wrap well.

4. To prepare the sauce: In a medium bowl whisk together the egg, egg yolks and sugar. Whisk the heated milk into the egg mixture and pour back into the saucepan. Cook over medium heat until the custard has thickened, about four or five minutes. Stir constantly.

5. Pass the sauce through a sieve into a bowl and stir in the nutmeg, vanilla and rum or extract. The sauce can be served hot or cold.

6. Dust the cake with 1 tablespoon sifted powdered sugar, cut into wedges and ladle a pool of the sauce to the side.

From The Seattle Times archives, 1991

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