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White Christmas cake with mincemeat: An old-fashioned holiday recipe (1952)

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White Christmas cake with mincemeat An old-fashioned holiday recipe (1952)

Make “White Christmas” cake that’s better than mistletoe for catchin’ kisses!

What a melt-in-the-mouth combination — delicate light Swans Down White Cake, spiced with rich mincemeat! Your family will love it! You’ll love it! In fact, you’ll love every cake you make with Swans Down White Cake Mix!

Just add milk. Farm-fresh egg whites are already blended in this mix. No extra expense for eggs, as you have with some other mixes! And you turn out the grandest cakes a mix ever made, with the minimum of bother!

No wonder folks are saying, “Swans Down Mixes make kissin’ cakes!”

White Christmas cake with mincemeat: An old-fashioned holiday recipe (1952)

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White Christmas cake with mincemeat recipe (1952)

White Christmas cake with mincemeat vitnage recipe

Ingredients

1 pkg. Swans Down White Cake Mix
1 cup milk
3/4 cup moist mincemeat [See what’s in mincemeat & get some here]

Directions

Place cake mix in bowl. Add 1/2 cup of milk. Blend; beat 1 minute. Add 1/4 cup more milk, blend; beat 1 minute. Add remaining 1/4 cup milk; beat 1 minute longer.

Fold in mincemeat. Pour batter into two round 8-inch layer pans, 1-1/4 inches deep, lined on bottoms with paper.

Bake in moderate oven (375 F.) 20 to 25 minutes, or until done.

Cool in pans 10 minutes. Turn out on cake racks to finish cooling.

Prepare 7-minute frosting (get the recipe here), using 2 egg whites. Fold in 1/2 cup drained mincemeat.

Place one cake layer; bottom side up, on cake plate; spread with frosting. Place second layer on top, bottom side down. When layers are arranged this way, mincemeat forms filling in center. Spread frosting on top and sides.

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