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“As you would expect, this cake is very moist, lightly fruited, and, frankly, absolutely delicious. It is a newly invented recipe of mine that I dare not make too often as I enjoy it so much and it is by no means slimming.”

Ingredients

• 5 oz soft Margarine

• 5 oz caster sugar

• 2 eggs

• 8 oz self-rising flour

• 3 oz currants

• 1 lb. jar mincemeat

• 1 oz flaked almonds

Method

1. Grease and line with greased greaseproof paper an 8-inch round cake tin.

2. Heat the oven to 325F.

3. Place all the ingredients except the almonds together in a bowl and beat for one minute until blended.

4. Turn into the tin and smooth the top.

5. Arrange the almonds on the top and bake in the oven for about 1 ½ hours until golden brown and shrinking away from the sides of the tin.

6. Leave to cool in the tin and then remove the paper and store in an airtight container.

From Christine Barlow, DBE in SC State President
(Recipe and photo from Mary Berry's “Family Cooking”)