Mitzie Wilson's Simnel Cake

Marzipan-topped hot cross muffins, lemony Easter biscuits, traditional simnel cake spoil the family with some homemade treats this weekend.

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   1. Preheat the oven to 170°C/150°C fan/gas 3. Grease and line the base and sides of a 20cm round, deep cake tin. Place the flour, salt and spices in a large mixing bowl with grated lemon rind, cherries and dried fruits.
   2. In another bowl, beat the butter and sugar until light and fluffy, then gradually beat in the eggs. Add the flour mixture, stirring well until evenly mixed, then adding the milk to loosen the mixture a little. Place half the mixture into the cake tin. Dust the work surface with icing sugar and roll out 200g almond paste to a circle about 19cm in diameter. Place on top of the cake mixture, then top with the remaining mix. Level the top and bake in the centre of the oven for 11/2-13/4 hours, until golden and firm to the touch. Leave to cool completely, then turn out of the tin and remove the paper.
   3. To decorate: roll 11 small balls of almond paste and set aside. Roll out remaining almond paste to a circle to fit the top. Brush the cake with apricot jam, place the almond paste on top and crimp the edge between your finger and thumb. Arrange the balls on top and grill gently until just golden.
   4. Use 575g bag of luxury mixed dried fruit if you'd rather not have leftover dried fruits, cherries and mixed peel.