Mother’s Day Our Way

While we no longer observe, (how many even remember?), the religious aspect of the holiday, Mother’s Day has become a permanent fixture. And there remain some distinctly British aspects of the festival, rooted in its origins, which have somehow kept their hold on the ways we choose to celebrate it.

However you decide to honour this occasion, we hope you have enjoyed this look behind the scenes at our particularly British version of Mother’s Day and we wish you and yours a very happy Mother’s Day!

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‘Mothering Sunday’ fell out of fashion in the late 19th century and it might have disappeared altogether but for the efforts, in the early 20th century, of a certain Constance Adelaide Smith, a vicar’s daughter. She was inspired by Anna Jarvis to rekindle the separate and distinct British tradition but with a greater emphasis on motherhood itself. She collected, recorded and published the traditions surrounding Mothering Sunday, from the practice of daughters visiting their mothers to the gifts of Simnel cakes or wafer cakes. In this way, she hoped to persuade both the public and the politicians that there was already an ancient tradition of honouring mothers of all kinds on the 4th Sunday in Lent and it would only need a little official recognition to revive and flourish.

And, of course, she succeeded.

While we no longer observe, (how many even remember?), the religious aspect of the holiday, Mother’s Day has become a permanent fixture. And there remain some distinctly British aspects of the festival, rooted in its origins, which have somehow kept their hold on the ways we choose to celebrate it.

However you decide to honour this occasion, we hope you have enjoyed this look behind the scenes at our particularly British version of Mother’s Day and we wish you and yours a very happy Mother’s Day!

1.

• •  Take everything you need out of the fridge so it can get to room temperature. Preheat the oven to gas mark 3/170°C/150°C Fan/325°F. Butter and line the bottom and sides of a 20cm /8-inch springform cake tin with a double layer of brown baking paper. Chop the cherries very finely and add them to the rest of the fruit.

2.

• •  Cream the butter and sugar until very soft and light, and add the lemon zest. You could do this by hand, just with a bowl and wooden spoon, but I own up to using my freestanding mixer here. But it’s not crucial, not least because the intention with fruit cakes is not to whip air into them. Measure the flour, baking powder, cinnamon, ginger and ground almonds into a bowl and stir to combine.

3.

• •  Add 1 of the eggs to the creamed butter and sugar with 2 tablespoons of the dry flour-and-spice ingredients, then beat in the remaining eggs in the same way. Beat in the rest of the dry ingredients, and then the milk. Finally, fold in the fruit.

4.

• •  Dust a surface with a little icing sugar and then roll out about 400g / 14oz of the marzipan. Cut it into a 20cm /8-inch circle which will fit in the middle of the cake later. Spoon half of the fruit cake mixture into the cake tin, smoothing it down with a rubber spatula, and then lay the marzipan circle on top of it. Spoon the rest of the mixture into the tin on top of the marzipan circle and smooth the top again. Bake for half an hour and then turn the oven down to gas mark 2/150°C/130°C Fan/300°F for another 1½ hours or until the cake has risen and is firm on top. Let it cool completely on a rack before you spring it open.

5.

• •  Unspring the cooled fruit cake, and unwrap the lining from the cake. Roll out another 400g / 14oz circle of marzipan, paint the top of the cake with the melted apricot jam, and then stick it on.

6.

• •  Make 11 apostle balls out of the remaining marzipan, roughly 2.5cm / 1 inch in size. Beat the egg white – just till it’s a bit frothy and loosened up a little, no more – and use that as glue to stick the apostles around the edge of the cake.

7.

•  Now for the bit, I love, but you can ignore altogether. Paint the whole of the cake with egg white, and then blow-torch the marzipan so that it scorches slightly, giving a beauteously burnished look.