>>Jean's Mincemeat Gingerbread (9)
>>
>>Very good and stays moist for a long time.
>>
>>9-oz package condensed mincemeat
>>1/2 c cold water
>>1 c boiling water
>>1 stick unsalted butter (I’m sure I use either and probably
>>tend to use salted)
>>1 c molasses
>>1/2 c sugar
>>1 beaten egg
>>2 3/4 c flour (fluffed up, spooned into cup, and leveled off)
>>1 tsp baking soda
>>1 tsp cinnamon
>>1 tsp ginger
>>1/2 tsp allspice
>>1/8 tsp salt
>>
>>Break up mincemeat in small saucepan; add cold water and cook
>>slowly, stirring constantly until lumps are gone. Boil until
>>nearly dry and let cool. Add boiling water to butter in a
>>large pot. Stir until butter melts.* Add molasses, sugar,
>>and egg, and mix well. Combine remaining ingredients and add
>>to pot. Fold in cooled mincemeat. Pour into a sprayed or
>>lightly greased 8-inch square baking dish (I use glass). Bake
>>at 350F for 50-60 minutes or until cakes tests done.
>>
>>*I haven’t made this for a while, so I don’t remember why we
>>are doing this in a pot instead of a bowl—possibly it’s just
>>because we are adding the 212 water and know the pot can
>>withstand that.

Does it have to be condensed mincemeat? I've always made my own.

--Lia