Simnel Cake

Ingredients

• 8 oz. Albatross Self-Raising Flour
• ji-1 lb. mixed fruit, washed
• 4 teaspoon mixed spice
• + teaspoon salt
• 3 oz. margarine
• 1 oz. lard
• 3 oz. sugar
• 1 tablespoon syrup
• 3 eggs
• 2-3 tablespoons milk
• Pinch of bi-carbonate of soda
• 1 teaspoon almond essence
• Grated rind of an orange or lemon
• Use a half of the quantities given in the Almond Paste recipe on page 29.

Method

1. 1

   Sift the flour, spice and salt together.

2. 2

   Cream the margarine, lard and sugar very well.

3. 3

   Work in the syrup and beaten eggs.

4. 4

   Beat well.

5. 5

   Fold in a quarter of the flour and then add the fruit, marmalade or peel, grated rind and essence.

6. 6

   Then add the remaining flour and the milk, with the soda stirred into it.

7. 7

   Level off half the mixture into greased and floured tin, 6” to 7” across.

8. 8

   Roll out half the almond paste to size of tin and place on top.

9. 9

   Add remaining cake mixture, level it off and bake in a very slow oven for three hours (Regulo Mark 2 or 320-340° Fahr.).

Nutrition per serving

As published

This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 14. The excerpt below is the record exactly as published.

SIMNEL CAKE Almond Paste Use a half of the quantities given in the Almond Paste recipe on page 29. Divide into two portions. 8 oz. Albatross Self-Raising Flour ji-1 lb. mixed fruit, washed 4 teaspoon mixed spice and dried + teaspoon salt 2 oz. chopped peel or marma- 3 oz. margarine lade 1 oz. lard Grated rind of an orange or 3 oz. sugar lemon 1 tablespoon syrup 1 teaspoon almond essence 3 eggs 2-3 tablespoons milk Pinch of bi-carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.