Mincemeat/Lemon Stack Cake

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Keep this dessert on hand and you’ll be ready for last-minute company


  • 1 (18½ oz.) pkg. lemon cake mix
  • Confectioners sugar
  • 1 c. mincemeat
  • 1 qt. vanilla ice cream, softened


  • Prepare cake as directed on package. Bake in paper-lined 15½ X 10½ X 1" jelly roll pan. Chill or let stand several hours so tender cake may be easily handled. Invert onto a piece of heavy-duty aluminum foil, dusted with confectioners sugar; carefully remove paper from cake. Cut cake crosswise in half.
  • Blend mincemeat into softened ice cream. Quickly spread on one cake half. Invert other cake half onto ice cream; use foil to assist in turning one half over the other.
  • Quickly cut cake into 12 pieces. Freeze; wrap well. Move dessert from freezer to refrigerator a half hour before serving. Serve with a tart lemon sauce, warmed.