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Recipe Of The Month Fast Mincemeat Cake Sheena made this cake for a recent Church Guild meeting for members to have with their cup of tea; it was so delicious that some requested the recipe. Sheena says it is also good for a quick Christmas cake if time is short.

Sheena Anderson Preheat oven to 160°C/fan, 140°C/gas. Lightly grease a deep round 20cm (8”) cake tin and line the base and sides with non stick baking parchment.

Bake for about 1¾ hours or until a skewer inserted into centre comes out clean. Cover the cake with foil after one hour if it is beginning to brown too much. Leave to cool in tin for 10 minutes then turn out. Cake can be covered with almond paste (takes 2lb) and 2lb of fondant icing. Leave about a week between covering with almond paste and icing.

Ingredients 150g (5oz) softened butter 150g (5oz) light muscovado sugar 2 large eggs 225g (8oz) self raising flour 400g (14oz) luxury mincemeat 175g (6oz) currants, marinated overnight in sherry 50g (2oz) chopped almonds. Method Measure all ingredients into a large bowl and beat well for one minute until thoroughly mixed. Turn into prepared tin and level surface.

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HotPott - February 2017

**** PROOFER’S EDITION****

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HotPott February 2017  

Pott Shrigley Parish Magazine

HotPott February 2017  

Pott Shrigley Parish Magazine

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