Simnel Cake is actually an Easter cake recipe
But I think it is a very good all year round cake There are lots of Variations on the Basic recipe(Kids will love it)

The recipe dates back to the Middle Ages as a Religious feast cake(for Easter)

This recipe is for 12 Servings(NOTE!)

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
110g/4oz butter or margarine
110g/4oz soft brown sugar
3 eggs, beaten
150g/5oz plain flour
pinch of salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated rind only
1-2 tbsp apricot jam
1 egg, beaten for glazing
For the almond paste: (Marzipan)
125g/4oz caster sugar
125g/4oz ground almonds
1 egg, beaten
½ tsp almond essence

Method
1. To make the almond paste: place the sugar and ground almonds in a bowl. Add enough beaten egg to give a fairly soft consistency. Add the almond essence and knead for a minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for topping of the cake.
2. Preheat oven to 140C/275F/ Gas 1. To make the cake:cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and spice (if using) a little at a time. Finally, add the dried fruit, peel and grated lemon rind and mix into the mixture well.
3. Put half the mixture in a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1½ hours. Once baked, remove from the oven and leave to cool.
4. When you are ready to decorate the cake, preheat the oven to 180C/350F/Gas 3. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste into two; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
5. Place the circle of paste on the jam and set the balls round the edge. Brush all the top with a little beaten egg.
6. Return the cake to the preheated oven for about 10 minutes or long enough for the almond paste to brown.

PS.
The Almond paste part of the recipe ...You may be able to get away with making it in the style of Bakewell Tart filling(another great UK taste treat)

As a child, I was told that 'simnel' in 'simnel cake' came from the first names of the two bakers who first made one, Simon and Nelly.

Later the story being told was that it came from Lambert Simnel,one of two impostors, Perkin Warbeck being the other, who claimed to be the Earl of Warwick.The real Earl was a boy who had died during his imprisonment in the Tower of London.He had a good claim to be King, instead of Henry VII.Simnel was captured but spared, as a foolish stooge promoted by others, and put to work in the King's kitchens.

Unfortunately, both stories are false It comes from 'siminel' a French word derived from a Latin word, simila, meaning 'fine flour'.Britons with memories of school food in the 1950s may be interested to know that it has the same origin as the word 'semolina' (Yuk!)