黄金蛋糕Golden Simnel Cake

把所有水果和柠檬皮茸混合在有盖的容器中，以橙酒腌制过夜。Fruit Mix: In a covered container, marinate all fruits and lemon rind with liquer overnight.

干料：将面粉、发粉及五香粉筛过，然后拌入盐、杏仁粉及椰丝。Dry ingredients: Sift flour with baking powder and spices. Stir in salt, ground almonds and coconut.

在一个9英寸（23厘米）深的圆盘上涂油，剪出2个和底盘大小一样的烘焙纸，盘的侧面也剪2条，为圆盘铺上厚4厘米的铺垫，边缘则是5厘米。Grease a 9 inch (23 cm) deep round pan. Cut 2 circles of baking paper for the base and 2 strips for sides, allowing 4cm for overlap and 5 cm above edge of the pan. Cut at 2 cm intervals along one edge about 2 cm deep. Line the sides with the cut edges around the base. Line base with the paper circles.

与此同时，将烤箱预热至160°C。Meanwhile preheat oven to 160℃.

湿料：用搅拌器以高速把牛油打至淡黄色，加入糖和香草精，搅拌至发起，然后逐个加入鸡蛋，搅拌至发起。Wet ingredients: Beat butter on high speed till pale yellow. Add sugar and vanilla, beat till fluffy. Add eggs one at a time and beat after each addition till fluffy.

把干水果料和过筛的面粉混合一起，然后把这些水果混合料和剩余粉料间隔地加入拌好的湿料中。Lightly toss fruit mix with some of the sifted flour mixture. Add fruit mix and remaining flour mixture alternately to the beaten wet ingredients, ending with flour mixture.

将面糊倒在准备好的烤盘中，抹平顶部，然后在桌面上轻敲数次以除去任何气泡。Transfer cake batter to the prepared pan. Smooth the top and tap the pan a few times on the table top to remove any bubbles.

放入烤炉烤20分钟，用竹签插入中心测试，以不沾物为准。从烤箱中取出蛋糕，趁热在上面刷上橙酒，然后在架子上等至完全冷却。Bake for 50~60 minutes, until a skewer inserted into the center comes out clean. Remove from oven. Quickly brush additional orange liquer on the cake while still hot. Allow to cool completely in the pan on a wire rack.

杏仁糖泥：将杏仁粉和糖粉放入一个大的搅拌碗中混合，另外在一个小碗中把蛋黄、朗姆酒及醋一起搅​拌均匀。然后在杏仁和糖的混合料中加入适量的蛋黄混合料，做成结实的糊状物，然后揉成团状，再分成11个小球，将剩余的杏仁糖泥擀成大小配合蛋糕顶部的圆形。Marzipan: In a large mixing bowl, combine ground almonds and icing sugar. In a small bowl, stir egg yolks with rum and vinegar till combined. Add just enough egg yolk mixture to the almond/sugar mixture to make a firm paste. Knead slightly. Roll pieces of marzipan to make 11 small balls. Roll out the remaining marzipan to a circle to fit the top of the cake.

从烤盘取出冷却的蛋糕，并以温的杏桃酱涂刷顶面，然后铺上杏仁糖泥圆圈，轻轻向下按，再用手指捏其边缘。在每个杏仁糖泥球的底部刷一些杏桃酱，然后粘在蛋糕上围成圆圈。Remove the cooled cake from the pan and brush the top surface with some warm apricot jam. Place marzipan circle on the cake, press down lightly and flute the edges with your fingers. Brush some jam on the bottom of each ball and stick onto the cake in a circle.

可选：您可以使用喷灯将杏仁糖的顶面变成棕色，以达到装饰效果。Optional: you can use a blow torch to brown the top surface of the marzipan for a decorative effect.