Simnel Cake Recipe
The word simnel comes from the
Latin simila, a high grade wheat flour.
1 cup currants, washed and drained
½ cup chopped candied peel
½ cup cherries, chopped
½ cup grated rind from lemon
2 1/3 cups flour
2 tsp baking powder
½ tsp salt
1 cup butter
1 ¼ cups white sugar
½ tsp almond extract
1 container almond paste
Combine currants, candied peel, cherries and rind in bowl.
Sift flour, baking powder and salt.
Sift part of flour mixture over fruit.
Cream butter and gradually add sugar.
Add eggs, one at a time.
Beat well after each egg.
Add almond extract to the mixture.
Add remainder of flour mixture.
Add fruit mixture; mix well.
Line bottom of 9x9x2 inch or 10 inch square pan.
Grease the sides.
Roll out the almond paste to almost fit size of the pan.
Spread ½ the batter into pan.
Place almond paste over batter.
Spread the remainder of batter on top.
Decorate with 12 almonds to make a cross.
Bake at 300 F for 1¾ hours.
Serve on Mothering Sunday on the 4th Sunday in Lent.
This cake requires a nut warning label.
You may find a less expensive version in other Anglican cookbooks.
Mothering Sunday | Ashes to Easter | Mothers