Pineapple cake



For a 10 x 8 sq. ins. tin	For a 12 x 9 sq. ins. tin	Ingredients	Preparation
7 oz	10 1/2 oz	self-raising flour	Sift the self-raising flour, spice, salt and sugar into the mixer bowl; add the fat and eggs; mix until blended. Mix in the mincemeat and then the walnuts and finally the pineapple very carefully to stop it getting broken up to much. If you don't have a mixer use the creaming method.
1/4 tsp	3/8 tsp	salt
1/2 tsp	3/4 tsp	cinnamon
2oz	3 oz	butter / Flora Buttery
5 oz	7 1/2 oz	sugar
2	3	large eggs
3 tbsp (3 oz)	4 1/2 tbsp (4 1/2 oz)	chopped tinned pineapple
2 oz	3 oz.	chopped walnuts
2 heaped tbsp	3 heaped tbsp	Xmas mincemeat (as much as you can get on the spoon)
NB The tbsp (tablespoon) is an old imperial one 4 teaspoons capacity not 3 teaspoons like the current metric one.
Cook for 25 mins at 375F, 190C or Gas 5	Cook for 30 mins at 375F, 190C or Gas 5
The tablespoon (tbsp) used is an old fashioned one and is equivalent to 20 ml, if you don't have one use two dessertspoonfuls instead