WHOLEWHEAT MINCEMEAT CAKE
100g/4 oz butter
100g/4 oza barbados sugar
3 large eggs
300g/12oz mincemeat (mine is homemade)
175g/7oz self-raising wholewheat flour
About 4 tblspns milk
Grease an 18-20cm/8" round cake tin and line bottom with greased greaseproof paper (I do the sides too).
Cream butter and sugar well. Beat in eggs, one at a time. If it begins to curdle add a little of the flour. Stir in the mincemeat and fold in flour, adding milk to obtain a moist mixture. Bake in a moderate oven, Gas 3, 325 deg. F, 160 deg. C, for about 1 1/4 hours until cake is firm on top and shrinking slightly from edge of tin.
Keeps well for several weeks (apparently!!! I couldn't possibly comment . . . )
I've blown the dust off this recipe again for Michelle over at Remembering the Old Ways blog (one of my favourites). Back shortly with the Lyndhurst Museum photos.