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Whisky Simnel Cake
Whisky Simnel Cake
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Total Time:
2 hours 40 minutes
Rum-soaked fruitcake topped with marzipan balls, a symbolic Easter delight sans Judas.
Ingredients:
  • 4 pieces of stem ginger
  • 200 g sultanas
  • 150 g currants
  • 60 g mixed peel
  • 50 g glacé cherries
  • 1 orange
  • 100 ml Scotch whisky
  • 240 g unsalted soft butter
  • 240 g light brown sugar
  • 220 g self-raising flour
  • 4 large free-range eggs
  • ½ teaspoon mixed spice
  • 500 g marzipan
  • 4 tablespoons apricot jam
  • 1 large free-range egg
Instructions:
  • The night before baking, dice the stem ginger and combine it in a bowl with dried fruit, orange zest, and whisky. Let it soak overnight. The next day, drain the fruits, line the cake tin, and preheat the oven to 150ºC/gas 2. Mix butter, sugar, flour, eggs, and mixed spice until smooth, then fold in the soaked fruits. Pour half of the batter in the tin, add a layer of rolled-out marzipan, and top with the remaining batter. Bake for 2 hours. Cool for 20 minutes, then brush the cake with melted apricot jam. Decorate with marzipan and bake under a hot grill until golden.

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