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Show Mince Meat Takes The Cake A ' jliO A A A' From the abundance of late autumn comes this Borden Kitchen molasses cake made with mince meat, confectioned 'with tufts of hard sauce, and served with poufs of fragrant whipped cream. Old Fashioned Mince Meat Cake (Makes one 9-inch square cake) 2-12 tablespoons Danish 1 (9-oz.) package None flavor margarine Such condensed mince 1-12 teaspoons baking soda meat, crumbled 1 cup firmly packed, light 2-34 cups sifted all-purpose brown sugar flour 1-14 cups boiling water 14 teaspoon salt 12 cup light molasses In a large-size mixing bowl, combine margarine, baking soda and brown sugar. Add boiling water; stir until margarine is melted and sugar is dissolved. Stir in molasses. Sift flour and salt over crumbled mince meat; mix well. Stir into margarine mixture ; blend thoroughly. Turn into well-greased 9-inch square baking pan. Bake in a moderate (375F.) oven 30 minutes, or until cake springs back when touched lightly with fingers. Cool in pan 15 minutes. Remove from pan. If desired, serve with Hard Sauce, piped through a decorators' bag or spooned over top. Hard Sauce (Makes one cup sauce) 12 cup (1 stick) Danish flavor margarine 1 cup sifted confectioners' sugar 12 teaspoon flavoring, vanilla extract or rum In a medium-size bowl, cream margarine. Gradually beat In eonfectioners' sugar. Stir in flavoring. Chill about 1 hour. |