Simnel Cake
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First make the Marzipan by mixing together
350g (12oz) ground almonds and the same of soft brown sugar,
then adding 3 egg-yolks and working to a smooth paste.

Then cream together 175g (6oz) butter and the same of sugar,
add the grated rind of 1 lemon.

Beat in 4 eggs alternately with 225g (8oz)
sifted, plain flour, and a pinch of salt.
Add 75g (3oz) each currants, sultanas and mixed lemon and orange peel,
also a good pinch of mixed spice and two tablespoons brandy or rum.

Grease a loose-bottomed 20cm (8 inch)cake tin, and line it with greaseproof paper.
Put half the cake mixture into it,
then a half inch layer of marzipan to fit evenly,
then the remaining cake mixture.

Bake in the centre of a slow oven (150° C, 300° F) for 3 to 3.5 hours.

When the cake is cold,
brush the top with warmed apricot jam
and cover with the rest of the marzipan well pressed down.
Shape eleven little balls and place on top,
then return to the oven just to toast the marzipan to golden brown.