Mincemeat Upside Down Cake
Source: Lansing State Journal/Bob b1744
1/4 cup butter or margarine -- melted
3/4 cup light brown sugar -- divided
1 cup chopped walnuts
2 1/2 cups mincemeat
2 1/2 cups flour -- sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup solid vegetable shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups buttrermilk
Preheat oven to 350F. Pour butter into 9x13" baking pan and tilt to cover bottom. Scatter 1/4 cup of brown sugar and walnuts over butter. Spread mincemeat over nuts and set pan aside.
Sift the flour and remaining 1/2 cup brown sugar together into a large bowl. Add bakin powder, baking soda, salt and spices. Blend thoroughly.
In large mixer bowl, beat the shortening and sugar together until light and cream. Beat in eggs, one at a time and vanilla. Set mixer at Low speed and mix in dry ingredients, alternating with buttermilk.
Pour over the mincemeat and bake for 40 minutes until done. Remove from oven and immediately loosen sides of cake. Invert onto large tray or platter, but leave pan in place for 5 minutes before carefully lifting off. May be served warm, with sweetened whipped cream or cool.
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