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Ingredients

½ cup butter, softened, plus additional for preparing pan 1 ½ cups Pillsbury BEST® All Purpose Flour 1 ½ teaspoons baking powder ¾ cup sugar ½ cup milk 1 cup Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping 2 large eggs Grated peel of 1 lemon 1 cup Crosse & Blackwell® Mincemeat Filling & Topping ¼ cup sugar ¼ cup rolled oats ½ teaspoon ground cinnamon ¼ cup butter, melted

Nutrition Info

548.1 calories carbohydrate: 88.3 g cholesterol: 93.5 mg fat: 19 g fiber: 0.4 g protein: 4.9 g saturatedFat: 11.5 g servingSize: - sodium: 458 mg sugar: 25.9 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees F. Line bottom of springform cake pan with wax paper and butter the sides.
Place flour, baking powder, sugar and 1/2 cup butter in large bowl. Stir in milk, mincemeat, eggs and lemon peel. Mix on low speed of electric mixer 2 minutes or until thoroughly combined. Pour into prepared pan.
Bake 30 minutes. While cake is baking, mix all topping ingredients in small bowl. Remove cake from oven and spoon on topping. Return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

8 servings

Spice cake is baked halfway, then topped with a mincemeat and rolled oats mixture for a rich and delicious dessert.