Simnel Cake 
A traditional cake served at Easter. Spicy, moist and fruity with a delicious layer of marzipan running through the centre as well as a second layer, baked until crisp, on the top.
Ingridients
110g/4oz of unsalted butter, 110g/4oz of soft brown sugar, 3 medium sized eggs, 150g/5oz of plain flour, a pinch of salt, ½ tsp ground of mixed spice, 350g/12oz of dried fruit (raisins, currants and sultanas), 55g/2oz of chopped mixed peel, 4 pieces of stem ginger, the rind of ½ a lemon, grated, 5 tbsp of orange liqueur, 1-2 tbsp of warmed apricot jam, a beaten egg for glazing and 250g/8oz of marzipan.