California Raisin Spicy Simnel Cake
How To Make A California Raisin Spicy Simnel Cake:
- 100g butter
- 100g caster sugar
- 12g glycerine
- 5 eggs beaten
- 400g California Raisins
- 50g California Raisin paste
- 75g glace cherries
- 50g mixed peel
- 100ml California Raisin Juice
- 300g plain flour
- 50g ground almonds
- 2 tsp mixed spice
- 250g white marzipan
- 25g apricot jam sieved
- 1 x 250g ready-to-roll icing
Cream butter, sugar, glycerine and raisin paste, add the beaten eggs slowly.
Add raisin juice and fruit, fold in flour, mix well, place half in a greased and papered round 9-inch cake tin.
Roll out one-third of the marzipan round and place on top add rest of mix and make a dent in the centre to allow even rise in the cake.
Bake 1-2 hours at 300 degrees test cake with a cocktail stick if it comes out clean it’s cooked.
Turn out on to a cooling wire allow to get cold.
Remove paper, brush top with warm apricot jam, roll out icing and place on top.
Roll out the reserved marzipan to a rectangle about 9 x 6 inches (23 x 15 cm), then cut it into 12 long strips about ½ inch (1 cm) wide for the lattice topping.
Pre-heat the grill, when hot, brush the marzipan strips with the egg yolk and place the cake under the grill, about 4 inches (10 cm) from the heat.
For decoration tie a ribbon around the middle of the cake.