Simnel cake

Yield: 1 servings

Measure Ingredient
3 ounces Margarine; softened
3 ounces Demerara sugar
2 \N Eggs; beaten
8 ounces Mixed fruit
4 ounces Glace cherries; washed, dried and
\N \N ; quartered
2 ounces Mixed peel; chopped
½ teaspoon Ground cinnamon
½ teaspoon Grated nutmeg
½ teaspoon Ground mixed spice
\N \N Finely grated rind of one lemon
8 ounces Flour
2 tablespoons Milk; (if necessary)
3 ounces Marzipan
2 tablespoons Apricot jam; warmed
12 ounces Marzipan

1. Line and grease a 7inch / 18cm round cake tin.

2. Cream the margarine and sugar, gradually beat in the eggs.

3. Fold in the mixed fruit, glace cherries, mixed peel, spices, lemon rind and flour. If the mixture is too firm add the milk.

4. Spoon half of the cake mixture into the tin.

5. Roll out the 3oz / 75g of marzipan to a 7inch / 18cm circle, and place this onto the cake mixture. Cover with the remaining cake mixture 6. Cover with foil and bake for about 30 minutes, or until golden. Remove the cake from the tin and allow to cool.

7. Use ⅔ of the marzipan to make a further 7inch / 18cm circle. Use the remaining marzipan to make 11 small balls.

8. Brush the top of the cake with jam and place the circle of marzipan over. Arrange the balls around the edge of the cake, fixing them with the remaining jam.

9. Place under a hot grill until the marzipan begins to turn brown.

10. Tie yellow ribbon around cake and decorate with flowers.

Converted by MC_Buster.

NOTES : A rich ornamental cake made especially at Easter.

Converted by MM_Buster v2.0l.

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