SIMNEL CAKE

175 g (6 oz) butter

175 g (6 oz) sugar

3 beaten eggs

225 g (8 oz) plain flour

1/2 tsp grated nutmeg

1/2 tsp ground cinnamon

125 g (4 oz) glace cherries

50 g (2 oz) chopped mixed peel

250 g (9 oz) currants

125 g (4 oz) sultanas

450 g (1 lb) almond paste

A little milk if necessary

Cream together the butter and sugar until pale and fluffy. Beat in the eggs slowly. Fold in the flour and spices. Add the fruit and fold in. Add a teaspoon or two of milk if too firm.

Line and grease an 18 cm (7 in) round cake tin.

Roll out half the almond paste to a 16 cm circle. Spoon half of the cake mixture into the cake tin. Put the almond paste circle on top of the cake mixture. Then add the rest of the cake mixture. Bake until dark brown and firm.

Once the cake is cool, roll out the rest of the almond paste into an 18 cm circle. Place the circle on top of the cake and brown quickly under a hot grill.

This is a traditional Easter cake