Simnel Cake

565g (1lb 4oz) Marzipan
450g (1lb) Mixed Dried Fruit
225g (8oz) Plain Flour
170g (6oz) Butter
170g (6oz) Soft Brown Sugar
50g (2oz) Glace Cherries, chopped
3 Eggs
1 Lemon, grated rind only
2 tbsp Milk
2 tbsp Brandy
1 tsp Mixed Spice
½ tsp Baking Powder
Sieved Apricot Jam

Pre-heat oven to 170°C: 325°F: Gas 3.
Line a 18cm (7 inch) cake tin with buttered greaseproof paper.
Cream butter and sugar together until light and fluffy.
Beat in eggs, adding tablespoon of the flour with last egg.
Fold in the dried fruit, chopped cherries, mixed spice, sifted flour and baking powder, mixing thoroughly.
Stir in the lemon rind, milk and brandy.
Roll out 150-170g (5-6oz) of the marzipan on a lightly floured surface, to a round shape slightly smaller than 18cm (7 inch).
Spoon half of the cake mixture into the prepared tin.
Add the round of marzipan.
Cover with the remaining cake mixture.
Bake for 2-2¼ hours.
Allow the cake to cool in the tin for about 15 minutes.
Turn out onto wire tray to cool.
Allow to cool completlely.
When cold, remove greaseproof paper.
Brush top of cake with apricot jam.
Roll out a piece of marzipan large enough to fit top of cake.
Brush top of cake with apricot jam.
Press the marzipan in position.
Score top of marzipan in a diamond pattern and brush with egg white.
Roll the remaining marzipan into a dozen equal sized balls and press around the outer edge.
Place under grill and toast gently until just golden brown.

Baking Recipes

Simnel Cake