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MINCEMEAT CAKE




Source of Recipe


BRENDA HALL FROM WALES
MINCEMEAT CAKE


PREHEAT OVEN TO 325 DEGREES
GREASE AND FLOUR TWO 1 POUND LOAF PANS OR LINE WITH PARCHMENT PAPER


2 MEDIUM EGGS
5 OUNCES OF CASTOR SUGAR
5 OUNCES OF SOFTENED BUTTER
8 OUNCES OF SELF RISING FLOUR
12 OUNCES OF MINCEMEAT
A FEW FLAKED ALMONDS ( FOR TOP NOT IN THE MIX)


CRACK EGGS INTO LARGE BOWL AND THEN ADD ALL THE OTHER INGREDIENTS EXCEPT
THE FLAKED ALMONDS.
MIX UNTIL WELL BLENDED AND DIVIDE THE MIXTURE BETWEEN THE TWO LOAF PANS
AND LEVEL OUT EVENLY. SPRINKLE WITH THE FLAKED ALMONDS.

BAKE THE LOAVES FOR 1 HOUR AND 15 MINUTES. A FINE KNIFE OR TOOTHPICK INSERTED
IN CENTER SHOULD COME OUT CLEAN. TURN OUT OF THE TINS AND COOL ON A WIRE RACK.
IF USED PARCHMENT PAPER (WHICH I DO), PEEL OFF PAPER. STORE IN AIRTIGHT TIN.
FREEZES WELL.