Simnel Cake

Cream together butter and sugar until light and fluffy. Beat in eggs a little at a time. in a separate bowl combine flour, baking powder, cinnamon and nutmeg. Fold flour mixture into creamed mixture. Stir in sultanas, candied fruit, currants and almonds. Pour half of batter into greased and paper-lined 9 inch tube pan. Roll out one tube of almond paste into a circle to fit over batter in pan, cutting a hole from the middle to fit over center of tube pan. Cover with remaining cake batter. Bake at 300F 2-1/2 to 3 hours or until cake no longer sticks to wooden pick when pierced. Turn out and cool on wire rack. Remove paper. Place on serving platter. Combine simple syrup and rum, brush over entire surface of cake. Roll out remaining almond paste into circle large enough to drape over entire cake. Trim center opening and at bottom of cake. Decorate with chocolate and colored piping gel, if desired. Notes: Simple syrup can be purchased at candy or bakery supply stores and in some gourmet food stores. To make, simply bring 1/2 cup sugar and 1/2 cup water to rolling boil. Continue boiling about five minutes or until thin syrup is formed. Cool. Almond paste is also known as marzipan, be sure to let paste soften at room temperature for easy rolling. With paste trimmed from bottom and center you may mix with food coloring and cut into decorative pieces.