Mince Pies
Ingredients 12oz (350g) plain flour 3oz (75g) butter 3oz (75g) lard 1¼lb (560g) mincemeat Cold water to mix dough A little milk Icing sugar 1 egg beaten A pinch of salt

Mince Pies are essentially a British tradition and are usually served only at Christmas. Originally they were made of scraps of meat, dried fruit, spices and sugar. Today they no longer contain meat except in the form of suet. Traditionally they are made about four weeks before Christmas and stored in a cool dry place.

Preheat the oven to 400ºF (200ºC) and start by making the pastry. Sift the flour and salt together, then rub in the butter and lard until the mixture resembles breadcrumbs. Then add in the cold water and knead together to make a dough. Put the dough in the refrigerator for about 25 minutes. Then roll the dough out on a lightly floured surface. Using a 3 inch (7.5 cm) cutter and a 2-¼ inch (6 cm) cutter, cut out and equal number of both (there should be enough dough to make 24 mince pies).

Lightly grease the patty tins and using the larger dough rounds line them. Fill each case with the mincemeat. Brush the edges of the dough with a little beaten egg and then cover with the smaller rounds of dough, sealing the edges. Brush the top of each pie with a little milk. Pierce or snip three little holes in each pie and put into the oven for about 25 minutes until light golden-brown. After you have allowed them to cool, sprinkle with icing sugar and store them in an airtight tin.

Glaze:

1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum

Preheat oven to 325ºF. Grease and flour 10 inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together using mixer, for 2 minutes. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

To Make the Glaze:

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Hint:
For faster preparation — you may split cake horizontally, and spoon 2/3 of glaze evenly over both cut halves. Spread seedless raspberry jam over bottom half. Put top half back on. Brush top and sides of cake with remaining glaze.

1. Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.
2. Pour into greased, floured 15 x 10 inch pan. Bake at 350ºF for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10 x 5 inch pieces.
3. Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.
4. Place one (1) cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.
5. Frost cake with remaining topping mixture. Cover with the rest of the coconut.

This sauce goes well with vanilla ice cream and hard sauce.

Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix. Add cinnamon, baking soda, and cloves. Mix well. Grease and flour baking dish. Bake in preheated oven at 350ºF for 50 minutes or longer if necessary. Cool and ice.

Preparing the Icing:

Cream butter and gradually add confectioners sugar. Add milk as needed to keep frosting at spreading consistency. Add vanilla. Frost cake when completely cool.

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