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| Next revision | Previous revision | ||
| recipes:mincemeat_cake [06-May-2019 14:56] – created Steve Joynt | recipes:mincemeat_cake [02-Feb-2025 16:14] (current) – external edit 127.0.0.1 | ||
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| Line 4: | Line 4: | ||
| * 1oz Lard | * 1oz Lard | ||
| * 3oz Soft Brown Sugar | * 3oz Soft Brown Sugar | ||
| - | | + | * 2 Eggs |
| - | | + | |
| * 7oz Self Raising Flour | * 7oz Self Raising Flour | ||
| + | * 12oz Mincemeat | ||
| * a little Milk if necessary | * a little Milk if necessary | ||
| Line 13: | Line 13: | ||
| Cream the margarine, lard and sugar together. | Cream the margarine, lard and sugar together. | ||
| - | Beat in the flour. | + | Add the eggs. |
| - | The mixture should be moist, but this depends on how runny the mincemeat is. If necessary, add a little milk. | + | Stir in the flour. |
| - | Bake at gas mark 3 for 10 minutes, then turn over to gas mark 2 for about 90 minutes, until the top is firm and the cake is shrinking slightly from the edge of the tin. | + | Stir in the mincemeat. |
| + | |||
| + | The mixture should be moist, but this depends on how runny the mincemeat | ||
| - | Keeps well. | + | Bake at gas mark 3 for about an hour, until the top is firm and the cake is shrinking slightly from the edge of the tin. |