Oh pshaw, on Thu 29 Nov 2007 08:28:54a, Jean B. meant to say...

> Julia Altshuler wrote:
>>
>>>> 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
>>
> You probably would want to at least try it with the condensed
> the first time, so you can see how wet/dry this is. Then
> you can use your judgment about that.
>

IME, homemade mincemeat has much less moisture that commercial versions in
the jars. I don't think I would try using the jarred mincemeat unless it
was set in a strainer or colander for a while. It would probably make the
batter much too wet.

--
Wayne Boatwright

Date: November 29th,2007

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