Name: Spice Cake or Simnel Cake, for Mother’s day or easter
Cuisine: British
Ingredients: 1 tsp ground mace; 1-3 tsp rosewater (depending on strength) and 1 tbsp water (or 2 tbsp water if you don’t like rosewater); 5 tbsp sherry (medium to sweet if you have it but dry will do); 500 g / 1 lb 2 oz / 4 cups plain flour; ½ tsp salt; 2-3 pinches / 40-60 saffron strands, crushed; 2 x 7 g sachets fast action yeast; ⅛ tsp ground cloves; 1 egg yolk (save the white for glazing before baking); 1 tbsp icing sugar, sieved mixed with 1 tsp egg white (left over from the egg yolk); 1 tsp ground cinnamon; 400 g / 14 oz / 2 ½ cups mixed dried fruit (or opt for all currants or raisins); 150 ml / 5 fl oz / half a cup full fat milk; 150 ml / 5 fl oz / half a cup double cream; 100 g / 4 oz / ½ cups golden caster sugar; 100 g / 4 oz / 1 stick unsalted butter; 1 tsp whole aniseeds, lightly crushed; 1 whole egg; 500 g / 1 lb 2 oz / 2 cups pre-made marzipan apricot jam to glaze the top of the cake

Spice Cake or Simnel Cake, for Mother’s day or easter

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