Mincemeat Cake with Pecans

cooking spray

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon, or to taste

2 teaspoons ground allspice, or to taste

½ teaspoon salt

4 cups prepared mincemeat pie filling

1 ½ cups white sugar

3 eggs

1 ½ cups raisins

2 cups whole maraschino cherries, drained (reserve juice)

1 cup shredded carrots

1 cup chopped pecans, or more to taste

½ cup applesauce

½ cup canola oil

1 fluid ounce brandy flavoring

1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Spray an angel food tube pan or 2 5x9-inch bread pans with nonstick cooking spray.

Sift the flour, baking soda, baking powder, cinnamon, allspice, and salt together into a bowl.

Stir the mincemeat pie filling, sugar, eggs, raisins, maraschino cherries, carrots, pecans, applesauce, canola oil, brandy flavoring, and vanilla extract together in a large mixing bowl. Mix about 1/3 of the flour mixture into the mincemeat mixture at a time, stirring 3 or 4 times after each addition. If the batter seems dry, stir in reserved maraschino juice, about 1 tablespoon at a time, until batter is desired consistency. Spoon the batter into prepared cake pan.

Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.