Mrs Pryor’s Mincemeat Fruit Cake

Christmas is coming… tra la la. So between now and when I have a break for the festive season and the New Year, I will be posting Christmasy recipes.  Mrs Pryor was a lovely lady, now long gone, who lived next door to my mother in Stithians. I found this recipe while going through all my old scrappy bits of papers and cuttings for my next batch of cake recipes! I had completely forgotten all about it. I did post a different mincemeat cake recipe last Christmas, but here is another! I hope Phyllis and my mother are looking down approvingly at this blast from the past.

This is so easy, I love all in one recipes! As I post, I have yet another in my oven! You need an 8 in spring form tin, greased and the bottom lined. Pre heat your fan oven to 150C

I used Lidl’s excellent Rum and Raisin Mincemeat from their Deluxe range, £1.29. You cannot use a watery cheap one! e.g. Robinson’s. [not so cheap!, more juice than fruit]

In a medium-large bowl, place:

5 oz softened butter [the original recipe stated marg!]

5 oz light muscovado

2 large eggs

8 oz SR flour

1 jar mincemeat

6 oz currants

2 oz chopped almonds

Thats it! Mix all the ingredients together for about a minute. [I used an electric hand mixer] Tip into your prepared tin and bake for 1½ hrs

Very, very good, wonderfully moist and so yummy, with festive flavours! I would imagine it would be a good keeper, but then, in my house, it never gets chance. Hey ho. Wait a day before cutting.

Note: the original recipe stated chopped whole almonds. I did not have any in my cupboard when I decided to bake it, so chopped up flaked almonds.