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Simnel Cake

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup softened butter
3/4 cup sugar
1/2 cup golden raisins
3/4 teaspoon currants
1 cup chopped candied fruits such as cherries, pineapple slices
2 Tablespoons mixed candied fruit peel
3 eggs beaten lightly
1/2 teaspoon vanilla
2 Tablespoons brandy

Set the oven 300 degrees

Mix raisins, currants, candied fruits, and candied peel with 1
tablespoon and set aside.

Sift remaining flour, baking powder, allspice, cinnamon, nutmeg,
and cloves and set aside.

In a large bowl, cream butter and sugar together until light. Beat
in eggs, brandy, and vanilla. A food processor or electric mixer
may be used. Beat in flour mix gradually until just combined.
Add the fruit and peel mix to the batter and combine well.

Turn the batter into a greased layer-cake pan and press down the
surface with the back of a spoon to smooth.

Bake 1 1/4 hours until a cake tester inserted in the center comes
out clean. Let cool before removing from pan and cool completely
before frosting.


Beat 1/3 cup softened butter until light. Gradually beat in 3 1/2
cups confectioners sugar until fluffy. Beat in 2 teaspoons vanilla
and about 3 Tablespoons milk until smooth. If it seems too thick,
add a little more milk.


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