Mothers Day Cake Recipe

Simnel Cake with Whisky 

Why not bake a cake for Mothers day? Make it extra special by adding a bit of Tulli into a traditional Simnel Cake recipe.  This type of cake has become a tradition on Mothering Sunday as young girls in service used to make one to be taken home to their mothers on their days off.

Ingredients

225g/8oz Strong White Flour
175g/6oz Butter (room temperature)
175g/6oz Light Brown Sugar
225g/8oz Raisins
225g/8oz Sultanas
75g/3oz Cherries 
75g/3oz Mixed Peel 
4 Eggs (beaten) 
50g/2oz Chopped Almonds 
50g/2oz Ground Almonds 
Rind of 1 Orange 
2 tablespoons Tullibardine 1993 Single Malt Whisky 
1/2 teaspoon Mixed Spice 
1/2 teaspoon Nutmeg 
1/3 of the Almond Paste 

Almond Paste

450g/1lb Ground Almonds 
225g/8oz Caster Sugar 
225g/8oz Icing Sugar 
1 large egg 
2 drops almond essence 
1 tablespoon sherry or rum 

Decorate with Apricot Jam 

What to do:

Preheat oven to 140°C/275°F/Gas 1. Line a 20cms/8" round deep cake tin with greaseproof paper. 

Sieve the flour, spice and nutmeg together. 

Place all the ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 4 to 6 minutes. 

Place half the mixture into the prepared tin. 

Roll out 1/3 of the almond paste to fit onto cake mixture. Cover with remaining mixture. 

Bake in the preheated oven for 3 1/2 - 4 hours approx. Cover with greaseproof paper if getting too dark on top. Check at intervals after 2 1/2 hours. Once baked, leave cake in tin to go cold. 

To make Almond Paste:

Mix dry ingredients together. Mix liquid ingredients together. 

Add enough wet mixture to dry mixture to make a firm paste. Knead well to make a smooth paste. 

To decorate:

Spread apricot jam on top of cake. Shape a further 1/3 of the almond paste to form a 20cms/ 8" round and place on top. 

Shape remaining almond paste into 11 balls and arrange around top of paste. 

Place under preheated grill for a minute or so to lightly toast.