Try this recipe for the yummy Simnel cake made by Pam for the residents of No 2



175 g (6 oz) Butter or margarine
175 g (6 oz) Soft brown sugar
3 medium Eggs
250 g (9 oz) Self Raising Flour
pinch Salt
1 x 2.5 ml spoon (½ tsp) Mixed spice
5 x 15 ml spoon (5 tbsp) Milk
2 x 5 ml spoon (2 tsp) Golden syrup
450 g (1 lb) Currants
50 g (2 oz) Raisins
100 g (4 oz) Sultanas
25 g (1 oz) Glacé cherries, quartered
100 g (4 oz) Mixed peel, chopped
450 g (1 lb) Almond paste
Apricot jam
Beaten egg to glaze

1 Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line a 20.5 cm (8 inch) round cake tin.
2 Beat fat and sugar until light and fluffy. Add eggs, one at a time, with a little flour, beating well after each addition.
3 Stir in salt and spice, add milk and syrup with a little more flour. Mix well.
4 Fold in remaining flour and fruit. Place half the mixture into the prepared tin and smooth level.
5 To make almond paste, see link above. Then, divide the almond paste in two. Roll out one into a 20.5 cm (8 inch) round on sugared greaseproof paper, remove from paper and place on top of the cake mixture. Cover the remaining cake mixture. Bake for about 1 hour then reduce the temperature to 140ºC, 275ºF, Gas Mark 1 and bake for 2½ hours.
6 Allow cake to cool, divide the remaining almond paste in two. Roll one half into a 20.5 cm (8 inch) round, brush cake with apricot jam and place almond paste on top.  Roll the remaining paste into eleven small balls.
7 Brush top of cake with beaten egg and place balls of paste round the edge close together, then brush again with egg.
8 Place under a hot grill to brown marzipan.

Last but not least enjoy.