Simnel Cake Recipe

Jacqui Tofflemire


The word simnel comes from the Latin simila, a high grade wheat flour.


1 cup currants, washed and drained

cup chopped candied peel

cup cherries, chopped

cup grated rind from lemon

2 1/3 cups flour

2 tsp baking powder

tsp salt

1 cup butter

1 cups white sugar

5 eggs

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. 

Mix well. 

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 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 1 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