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Simnel Cake

A rich, yet light, fruit cake recipe that can be adapted for other occasions.
If desired, soak the fruit in orange juice or brandy overnight for extra moistness.

8 oz (225g) plain flour
3 teaspoons mixed spice
6 oz (175g) butter
6 oz (175g) soft brown sugar
3 eggs, beaten
2 oz (50g) chopped almonds
6 oz (175g) currants
4 oz (110g) sultanas
2 oz (50g) glace cherries
2 oz (50g) mixed peel
1 lb (450g) marzipan
Apricot jam to glaze

Heat the oven to 300ºF / 150ºC / gas mark 2
Line and grease a 7" (18cm) round cake tin

1. Sieve together the flour and spice
2. In a separate bowl, cream together the butter and sugar
3. Gradually beat the eggs into the butter and sugar mixture, adding 1 tablespoon of flour with the last amount
4. Fold in the remainder of the flour
5. Add the almonds and fruit
6. Bake for three hours, or until cooked
7. Turn on to a wire rack to cool
8. When completely cool, brush the top of the cake with apricot jam
9. Roll out sufficient marzipan to form a thick cover for the top of the cake
10. Decorate with Easter-related items, such as mini-eggs, chicks etc


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