3/4 cup Billington's Dark Brown Molasses Sugar or Wholesome Sweeteners Organic Fair Trade Dark Brown Sugar

3/4 cup organic unsweetened butter, softened

3 large, cage-free eggs, beaten

1 1/2 cups unbleached flour, sifted

Pinch of sea salt

2 teaspoons ground mixed spice (or pumpkin spice)

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

1 1/2 cups seedless raisins

3/4 cup sultanas (golden raisins)

1/2 cup currants

1 dessert spoonful apricot jam

1 1/2 cups marzipan

Small chocolate organic Easter eggs (for decoration)

This 16th-century "Mothering Day" tradition has evolved into a delicious Easter tradition. Learn more about Simnel Cakes in the Sugar Club (April/May 2007 issue) ... just follow the link to your left!

Preheat the oven to 350 degrees F.  Grease and line a 8" round cake pan.

Place the Dark Brown Molasses Sugar in a large mixing bowl and break it down gently with a wooden spoon.  Add the butter and beat together until light and fluffy.  Gradually beat in the eggs.

Sift together the flour, salt and mixed spice, then fold into the creamed mixture.  Add the lemon rind and juice, then fold in the raisins, sultanas and currants.

Turn the mixture into the prepared cake pan, level the surface and bake in the oven for about 2.5 hours or until a fine skewer or toothpick inserted into the cake comes out clean.  Cool in the pan.

To decorate the cake, brush the top with warmed apricot jam.  Knead the marzipan until smooth.  Roll out two thirds and cover the top of the cake.  Form two long rolls from the rest, carefully coil together and place on top of the cake.  Position the Easter eggs on top and tie a ribbon around the outside.