Simnel Cake
| 3/4 cupful sugar | 1/2 cupful chopped candied citron peel |
| 3/4 cupful Crisco | 2 cupfuls flour |
| 4 eggs | 1 teaspoonful baking powder |
| 2 cupfuls sultana raisins | 1/2 teaspoonful almond extract |
| 1/4 cupful seeded raisins | 3/4 teaspoonful salt |
| For Filling and Icing | |
| 1/4 lb. ground almonds 2 cupfuls powdered sugar | 2 eggs 1 teaspoonful almond extract |
For cake. Cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel. Make filling by mixing almonds with powered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture. Bake in moderate oven. When cake is nearly baked, place remaining almond paste on top and finish baking. Cake takes from one hour to one and a quarter hours.
Sufficient for medium-sized cake.