Tuesday, December 24, 2013

Mincemeat Loaf

Fruitcake is the great joke of the holiday season. Bricks, 6 pound behemoths, doorstops, you name it. I personally don't like the cakes, they have too much stuff going on for me to deal with (and they're almost always devoid of chocolate), but my family does - provided that they aren't leaden or packed with candied peel. Come to think of it, I don't know anyone who likes candied peel. Why bother putting it in to anything at all?

Anyways, like I said before, I set aside some of this year's homemade mincemeat to make this loaf. I can't quite call it a fruitcake, although it is a cake-like object with fruit, because making it is more reliant on a muffin-mixing process than a traditional creamed cake batter. This loaf is also relatively low fat (especially for a holiday dessert!) since there's no oil - just rich eggnog, egg whites and the richness of mincemeat for moisture and tenderness. However, the taste is just as fruity and spicy as any other holiday treat, and the hint of rum from the (Almost) Downton Abbey Mincemeat does come through a bit by playing with it's classical eggnog pairing. It's not a fancy loaf, nor is it overly pretty, but by gosh does it taste like the holidays!

Mincemeat Loaf


Mincemeat Loaf
Serves 10
2 egg whites
⅓ cup raw sugar
½ cup eggnog
½ tsp salt
2 cups whole wheat flour
½ tbsp baking powder
½ tsp baking soda
2 cups prepared mincemeat pie filling (homemade or storebought)
  1. Preheat oven to 350F and grease a 9” loaf pan.
  2. Beat together the egg whites and sugar for 3-4 minutes, until foamy.
  3. Beat in the eggnog and salt.
  4. Mix in the flour, baking powder and baking soda until just moistened, then fold in the mincemeat until incorporated.
  5. Bake for 55 minutes - 1 hour. 
  6. Cool 10 minutes in the pan, then unmould onto a wire rack and cool completely.
Amount Per Serving
Calories: 214.8
Total Fat: 1.6 g
Cholesterol: 7.5 mg
Sodium: 21.5 mg
Total Carbs: 39.7 g
Dietary Fiber: 4.9 g
Protein: 5.7 g