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Though known and loved today as an Easter treat, in Victorian times simnel cake was more to do with Mothering Sunday, which originated as the day in Lent when people would visit their home (or 'Mother') church. But by Mrs Crocombe's time, Mothering Sunday was already starting to be associated with honouring mothers. Whatever occasion it's baked for, this almond-topped fruitcake is rich, fragrant and rather good with a cup of tea.

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INGREDIENTS
• 150ml (5 fl. oz) milk
• 2 tsp dried yeast
• 225g (8oz) flour
• 115g (4oz) butter
• 1/4 tsp ground nutmeg or 1/4 of a small nutmeg
• 1 1/2 tsp ground cinnamon
• 340g (12oz) sugar
• 285g (10oz) currants or sultanas
• 35g (1 1/2oz) chopped candied citron
• 35g (1 1/2oz) chopped candied lemon peel
• 3 small eggs, well beaten
• 2 tbsp brandy (or milk for alcohol-free)
• Almond paste (or pre-made marzipan)
• Crystallised / candied fruit, to decorate

METHOD
1. Warm the milk, add the yeast and a teaspoon of sugar and leave until the milk is frothy
2. Meanwhile, rub the butter into the flour, then mix in all of the dry ingredients
3. Make a hole in the centre and pour in the milk-yeast mix, plus the eggs and brandy
4. Mix well then cover over and leave to rise for two hours
5. Once risen, pour half the mix into a well buttered and lined cake tin
6. Take half the almond paste and add a layer into the tin on top of the cake mix
7. Pour in the rest of the cake mix over the top
8. Bake in a moderate oven (180°C / 160°C fan) for 2.5 to 3 hours, covering over if the cake starts to brown too much
9. Turn out and allow to cool before arranging the remaining almond paste in a ring on the top, a dusting of caster sugar and browning slightly further in the oven or with a torch
10. Decorate with the candied fruits

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CHAPTERS
00:00 Introduction
00:46 For this recipe, you will need...
01:21 Making the cake mix
04:40 Leave to rise
04:59 Layering the cake
06:37 Time to bake!

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