This is my favourite fruit cake recipe as it can be adapted to cover so many different occasions. I told you about how I turn it into a Christmas Cake by adding some booze and Christmasy flavoured essence. It is just as easy to turn it into an Easter or Simnel Cake which is what I made for Easter Sunday. (But forgot to add it to the blog !!!)
The extra ingredients you will need are marzipan and apricot jam. I have only ever managed to find marzipan in Iceland so not sure if the Canarian locals eat this cake or not.
8oz self-raising flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
8oz mixed fruit
5 tablespoons milk (adjust according to the amount of alcohol you add – see below)
To adapt as a Simnel cake add
2 blocks of ready made Almond paste or Marzipan
Line a 7 inch round tin. Mix the two blocks of marzipan together then divide into 3 and roll out one piece until it is the same size as the baking tin.
Beat all ingredients for the cake together place half mix into the baking tin and top with the marzipan and add the remaining cake mix. Bake for 1¼ – 1½ hours at 180C.
Leave the cake to cool in the tin for around 10 to 15 minutes then turn out on to a wire rack to cool completely.
Brush the top of the cake with the apricot jam and then place a second round of almond paste on the top and press down slightly so it sticks. Roll 11 small balls of paste and place evenly around the top of the cake (these represent the apostles minus Judas). Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown. Leave to cool.