Home And Kitchen Heroyam

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate Ingredients 155 g unsalted butter, softened 350 g luxury mixed dried fruit 150 g soft light brown sugar 3 large free-range eggs, beaten 200 g self-raising flour 2 tsp ground mixed spice 20 g stem ginger, finely chopped 454 g golden marzipan 2 tbsp apricot jam Method Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment. Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly. In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each additi...