Simnel Cake

This light, fruity cake is ideal for an Easter feast:

Sift 250g plain flour with ½ teaspoon salt, 2 teaspoons baking powder and 1 teaspoon mixed spice.
Cream 200g butter with 200g brown sugar. Beat in 3 eggs, 1 at a time, adding a tablespoon of the flour with each.

Fold in the remaining flour, plus 200g each of currants, raisins and sultanas, the grated zest of 1 orange and 1 lemon and 1 tablespoon each lemon and orange juice.

Spread half the mixture in a lined, greased 20cm cake tin. Top with a circle of marzipan, then with the remaining mixture. Bake at 150ºC/Gas Mark 2 for 2-2½ hours.

Leave to cool, then turn out, brush the top with melted jam and cover with marzipan. Flash under the grill until lightly toasted, and decorate with marzipan balls, if liked.