Simnel Cake

• Ingredients

• 6 oz (175g) butter or margarine
• 6 oz (175g) soft brown sugar
• 3 large eggs
• 9 oz (250g) self-raising flour
• pinch of salt
• ½ tsp mixed spice
• 5 tbsp milk
• 2 tbsp golden syrup
• 1 lb (450g) currants
• 2 oz (50g) raisins
• 4 oz (100g) sultanas
• 1 oz (25g) glace cherries, quartered
• 4 oz (100g) mixed peel, chopped
• 1 lb (450g) almond paste (marzipan)
• apricot jam
• beaten egg to glaze

• Method

• Heat the oven to 180 c, 350 f, gas mark 4.
• Grease and line an 8 inch round cake tin.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, with a little flour, beating well after each addition.
• Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
• Fold in the remaining flour and fruit.
• Place half the mixture into the cake tin and smooth level.
• Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
• Cover with the remaining cake mixture.
• Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
• Allow the cake to cool.
• Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
• Brush the top of the cake with apricot jam and place the almond paste on top.
• Roll the remaining paste into eleven small balls.
• Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
• Place under a hot grill to brown the marzipan.