Spicy Simnel Cake with California Raisins

Serves: 1 cake

You will need

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


1 Cream butter, sugar, glycerine and raisin paste, add the beaten eggs slowly.

2 Add raisin juice and fruit, fold in flour, mix well, place half in a greased and papered round 9 inch cake tin.

3 Roll out one third of the marzipan round and place on top add rest of mix and make a dent in centre to allow even rise in the cake.

4 Bake 1-2 hours at 300 degrees test cake with a cocktail stick if it comes out clean it's cooked.

5 Turn out on to a cooling wire allow to get cold.

6 Remove paper, brush top with warm apricot jam, roll out icing and place on top.

7 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.

8 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.

9 For decoration tie a ribbon around the middle of the cake.

Recipe courtesy of California Raisins

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