Instructions: Line and grease two 450g loaf tins (top measurement 170 x 110mm).

Crack the eggs into a large bowl and add the other ingredients except the flaked almonds.

Mix well until blended then divide the mixture between the two tins and level out evenly.

Sprinkle with flaked almonds.

Put the tins on the grill rack in the lowest position in the large roasting tin.

Bake in thw roasting oven on the lowest set of runners with the cold plain shelf two sets of runners above for about 25 minutes until golden brown.

Transfer the roasting tin and loaf tins to the middle of the simmering oven for about 35 minutes or until the cakes are golden firm to the touch and an inserted skewer comes out clean.

Put the grid shelf on the floor of the baking oven and hake the loaves one behind the other for about 35 minutes until golden brown and firm to the touch. A skewer inserted into the centre of the cake should come out clean.

Allow the cakes to cool in the tins for a few minutes then loosen the sides with a small palette knife turn out on to a wire rack and leave to cool.

An all the year round cake that Ive made for years. As ive said before loaf tins of 450g cook best in the aga so you will make two here. I usually serve one for tea then put the second one in the freezer for another day. Even loaf tins this size vary; I use a pair from lakeland that work perfectly. You could use vegetarian mincemeat without the suet.

Makes 2 loaf cakes

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