150g (5oz) soft margarine
150g (5oz) caster sugar
2 eggs
225g (8oz) self-raising flour
75g (3oz) currants
450g (1 lb) jar mincemeat
Almonds, to decorate
Grease and line with greaseproof paper a 20 cm (8inch) round cake tin. Heat the oven to 160 C/ gas mark 3 / 325 F. Place all the ingredients, except the almonds, in a bowl and beat for one minute until blended. Turn into the tin and smooth the top. Arrange the almonds on top and bake in an oven for about 1 ¾ hours until golden brown and shrinking away from the sides of the tin. Leave to cool in the tin and then remove the paper and store in an airtight container.
150g (5oz) caster sugar
2 eggs
225g (8oz) self-raising flour
75g (3oz) currants
450g (1 lb) jar mincemeat
Almonds, to decorate
Grease and line with greaseproof paper a 20 cm (8inch) round cake tin. Heat the oven to 160 C/ gas mark 3 / 325 F. Place all the ingredients, except the almonds, in a bowl and beat for one minute until blended. Turn into the tin and smooth the top. Arrange the almonds on top and bake in an oven for about 1 ¾ hours until golden brown and shrinking away from the sides of the tin. Leave to cool in the tin and then remove the paper and store in an airtight container.
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