Traditional Simnal Cake Ingredients 1lb 2oz/500g Mixed dried fruit 2oz/50g Blanched almonds chopped 2oz/50g glace cherries chopped Grated rind of 1 lemon 8oz/225g Plain flour ½ tsp baking powder Pinch of salt 1 tsp ground mixed spice 6oz/175g butter 6oz/175g dark brown soft sugar 2 medium eggs, beaten 1 tbsp black treacle 2 tbsp/30ml milk To decorate 1lb 2oz/500g marzipan 2 tbsp Apricot jam 1 Medium egg, beaten A few sugar coated mini eggs Method: line the base and sides of a 7in/17.5 round cake tin. Preheat the oven to Gas 3/170°C/325°F. Mix together dried fruit, nuts, cherries and grated lemon rind. In another bowl shift together flour, baking powder, salt and spices. Stir 2tbsp of this mixture into the fruit. Cream the butter until soft. Add the sugar. Cream again until the mixture is light and fluffy. Add the eggs a little at a time, beating well between each addition then beat in the treacle. Stir in the fruit, flour and milk to make a stiff consistency. Spoon half of this mixture into the cake tin and spread level. Using a little icing sugar, roll out a third of the marzipan to a circle the size of the tin and place on top of the cake mixture. Add the remaining mixture and hollow out the centre slightly. Bake the cake for 1¾-2hours until brown and firm to touch. Leave the cake to cool. Remove the lining paper. Roll out half of the marzipan to form a circle the same size of the cake. Heat the jam, brush over the top of the cake and cover with the marzipan round. Neaten the edges. Brush the entire marzipan surface with the beaten egg. Divide the remaining marzipan into 11 even pieces and roll each into a ball. Position each evenly around the edge of the cake and glaze again. Place the cake on a baking tray under the preheated grill and carefully brown the top evenly. Arrange mini eggs in the centre and encircle the cake in a pretty ribbon if desired. Close