Simnel Cake

Ingredients

• 1 lb. flour
• | lb. butter
• 1 oz. yeast
• 3 oz. citron
• 3 oz. candied lemon peel
• | teaspoonful ground cinnamon
• Half a nutmeg
• 5 yolks
• 4 pint lukewarm milk
• | lb. currants
• | lb. castor sugar

Method

1. 1

   Rub the butter into the flour, add the tested yeast and lukewarm milk.

2. 2

   Mix to a dough, and set to rise in a warm place two hours.

3. 3

   Clean the currants, chop the candied peel, mix the spices with the sugar and put these dry ingredients to get slightly warm.

4. 4

   When the dough has risen, beat in the yolks and add the rest of ingredients.

5. 5

   Bake two hours, having the oven first moderately hot, then cooler.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 34. The excerpt below is the record exactly as published.

4 lb. butter. 4 lb. sugar. 4 lb. syrup. 1 oz. ginger. Method : Bub the butter into the flour, add the sugar and syrup, knead well, roll and cut. Bake in a moderate oven. When half cooked, brush over with sugar and water syrup to glaze the surface. Brandy Snaps. 4 lb. butter. 4 lb. sugar. 4 lb. syrup. 34 oz. flour. 4 oz. ground ginger. Method : Melt together the butter, sugar and syrup. Put into a basin the flour and ginger, and pour in the melted mixture. Pour on a baking sheet very thinly. Bake, and, when taken from the oven, cut and roll on the handle of a wooden spoon. Jumbles. 10 oz. flour. 6 oz. butter. 8 oz. castor sugar. 1 egg. Method : Bub the butter into the flour, mix in the sugar, add the well-beaten egg very gradually. The BREAD AND CAKES, ETC. 83 paste must be very stiff. Make into tiny balls of equal size, then form into fancy shapes. Set aside till very cold and hard, then bake in a moderate oven about 10 minutes. Almond Macaroons. J lb. almonds. J lb. castor sugar. 1 large white of egg. Method : Blanch, skin and pound the almonds with a little orange-flower water ; or ground almonds may be used with a few drops of almond essence added. Mix in the sugar, and pound the whole to a smooth paste with the white of egg, which should be broken up but not frothed. Boll the paste into balls the size of a nutmeg. Set them on rice paper, slightly flatten, lay on each the half of a blanched almond, and brush over with water just before baking. Bake in a very slow oven about f hour. Cake Delicious. I lb. butter. 6 oz. sifted castor sugar. \ lb. sifted flour. 3 eggs. i-teaspoonful essence of lemon. About ^ teacupful milk. A teaspoonful baking powder. Method : Beat the butter, and sugar to a cream, add the beaten eggs and flour alternately, beating well be- tween each addition. Put in the flavouring essence and sufficient milk to make the mixture of right consistency. Lastly add the baking powder, and bake at once in a moderate oven. Time, about H hours. g4 PRACTICAL COOKERY. St. George’s Hall Cake. | lb. flour. 2 oz. lard. 2 oz. butter. 6 oz. sifted sugar. 2 oz. candied peel. £ lb. cleaned currants. 1 teaspoonful grated ginger. \ oz. carraway seeds, if liked. 2 teaspoonfuls baking powder. 3 eggs (separated). About J pint of milk. Method : Rub the shortening into the flour, add the rest of the dry ingredients and mix well. Mix a little milk with the yolks of eggs and stir in, add more milk gradually till the mixture, though stiff, is moist enough to be beaten. Give a quick, vigorous beating, then mix in very lightly the frothed whites. Bake in a moderate oven about 2 hours. German Pound Cake. ^ lb. butter. ^ lb. sifted sugar. 4 eggs. 10 oz. flour. A little milk — about | pint. Grated rind of 1 lemon. 2 oz. chopped candied peel. 3 oz. currants. 3 oz. sultana raisins. 1 small teaspoonful baking powder. Method : Beat the butter and sugar to a cream — till the grain of the sugar can no longer he felt under the spoon. Add beaten egg and sifted flour alternately, then milk as required. If the eggs are large, very little milk will be needed. Mix in the other ingredients, and im- mediately the baking powder has been added give a short, quick beating, then bake at once in a moderate oven. Time, about 2 hours. BREAD AND CAKES , ETC. 85 Seed Cake. 3 lb. flour. Pinch of salt. i lb. butter (or butter and lard). A lb. castor sugar. 3 teaspoonful allspice. A little nutmeg. ^ oz. carraway seeds. 2oz. candied lemon peel. 3 eggs. About 3 piut milk. 2 teaspoonfuls baking powder, Method : Mix the flour and salt, rub in the shortening, add the other dry ingredients except the baking powder. Mix in the beaten eggs and milk, and beat the mixture well with a wooden spoon. Lastly, sprinkle in the baking powder, and bake at once in a very moderate oven. Time, about 1 hour. Note. — If preferred, £ lb. sultana raisins may be sub- stituted for the carraway seeds. Genoa Cake. 1 lb. butter. 1 lb. sugar. 8 large eggs. 14 lb. flour. 1 lb. currants. Method : Beat the butter and sugar to a cream, add by degrees the beaten egg and siftecl' flour, then add the other ingredients. Put the mixture into square tins lined with paper, having the mixture not more than 3 inches deep. Sprinkle with almonds cut in strips and with powdered sugar. Bake in a moderate oven. 1 lb. sultanas. ^ lb. mixed peel. Grated rind of 1 lemon. \ lb. blanched almonds. 86 PRACTICAL COOKERY. Simnel Cake. 1 lb. flour. ^ lb. butter. 1 oz. yeast. 3 oz. citron. 3 oz. candied lemon peel. | teaspoonful ground cinnamon. Half a nutmeg. 5 yolks. 4 pint lukewarm milk, lb. currants. | lb. castor sugar

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