Simnel Cake

Ingredients

• 3 oz. flour
• 3 oz. butter
• 3 oz. sugar
• 4 oz. sultanas
• 1 teaspoonful baking powder
• i „ ground ginger
• i „ ground cinnamon
• 4 oz. currants
• 4 oz. Valencia raisins
• 2 oz. peel
• ^ teaspoonful nutmeg
• Pinch salt
• 2 eggs
• Milk if necessary
• ^ lb. ground almonds
• ^ lb. icing sugar
• 1-2 eggs
• Vanilla, ratafia. Orange-flower water. Lemon juice.

Method

1. 1

   Prepare the almond paste first.

2. 2

   Clean the fruit; cream butter and sugar, and beat in the eggs singly with a little flour; stir in the fruit and the remainder of the flour with the spices, baking powder, and salt.

3. 3

   Have it of a stiff consistency.

4. 4

   Put half the mixture into a papered tin; place a layer of almond paste on this, and remainder of mixture on top.

5. 5

   Bake in a very steady, moderately hot oven two and a half to three hours.

6. 6

   When cold, place the rest of almond paste on top, and decorate with balls of icing if desired.

7. 7

   Dust with icing sugar.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 42. The excerpt below is the record exactly as published.

SIMNEL CAKE. 3 oz. flour. 3 oz. butter. 3 oz. sugar. 4 oz. sultanas. 1 teaspoonful baking powder, i „ ground ginger. ^ „ ground cinnamon. 4 oz. currants. 4 oz. Valencia raisins. 2 oz. peel. ^ teaspoonful nutmeg. Pinch salt. 2 eggs. Milk if necessary. Almond Paste. ^ lb. ground almonds ^ lb. icing sugar. 1-2 eggs. Vanilla, ratafia. Orange-flower water. Lemon juice.

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