Simnel Cake

Ingredients

• 9 ozs. McDougall’s Self-raising Flour
• 1/8 teaspoonful Salt
• 1/2 teaspoonful Mixed Spice
• 6 ozs. Butter or Margarine
• 6 ozs. Soft Brown Sugar
• 3 Eggs
• 1/2 gill Milk
• 1 small tablespoonful Golden Syrup
• 2 ozs. Raisins (stoned and chopped)
• 1 Ib. Currants
• 4 ozs. Sultanas
• 1 oz. Glacé Cherries
• 4 ozs. Candied Peel
• Apricot Jam
• Almond Paste (see page 42)
• Glacé Icing (see page 45)

Method

1. 1

   Make the cake exactly as for Christmas Cake, then prepare the almond paste and divide it into two pieces, one being just a little larger than the other.

2. 2

   Roll out the smaller one into a round, the size of the cake tin.

3. 3

   Put about half the cake mixture into the tin, then put on the prepared round of almond paste and add the rest of the cake mixture.

4. 4

   Bake for about 3.5 hours in a lined 8-inch tin.

5. 5

   When cooked, allow to cool, then remove cake from the tin and leave until cold on a wire tray.

6. 6

   Next day, divide the remaining almond paste into two and roll one piece into a round to fit the top of the cake.

7. 7

   Brush the top with a little apricot jam and put on the round.

8. 8

   Next, roll tiny balls from the rest of the paste, brush the top with beaten egg, and put them all round the edge close together.

9. 9

   Brush them also with egg.

10. 10

    Tie a piece of greased greaseproof paper round the outside.

11. 11

    Stand the cake on a tray and put it into a moderate oven for 10-15 mins. to brown the top lightly.

12. 12

    Remove the paper carefully, and when cold a little glacé icing may be poured on the top and allowed to set.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 5. The excerpt below is the record exactly as published.

1/4 teaspoonful Salt. 3 ozs. Mar- garine. 2 ozs. Sugar. Just under 1/44 pint Milk. For the Filling 1/2 oz. Melted Margarine. 1/4 teaspoonful Mixed Spice. 4 ozs. Mixed Fruit. 1 oz. Sugar. Prepare the foundation ingredients by Method 1 (see page 4). Mix toa light dough and roll out into an oblong } inch thick. Brush with the melted margarine, sprinkle the fruit, sugar and spice on, then roll up. Cut off twelve even-sized pieces with a sharp knife and place cut side down ona greased baking sheet. Bake for 20 mins. Regulo Mark 5 380° Fahr. Middle shelf a EE ee a a oe Sn OM a SR Se ne BPO A NEE ph 8) ROCK CAKES 8 ozs. McDougall’s Self-raising Flour. 1/4, teaspoonful Salt. 1/4 teaspoonful Mixed Spice. 1 Egg. 3 ozs. Margarine or Soft Dripping. 3 ozs. Sugar. 3 ozs. Fruit or Grated Rind of 1 Orange or Lemon. Milk and Water to mix. Prepare by Method 1 (see page 4). Add sufficient liquid to bind to a stiff paste with a fork. Put on a greased baking sheet in rocky heaps and bake for about 15 mins. Regulo Mark 6 400° Fahr. Middle shelf — N.B.—If the mixture is too soft, the cakes will spread and flatten. DN Ok CS Leet A er er te PT ak SS RY ea a ee DATE AND GINGER BUNS Prepare as above, substituting ginger for mixed spice and dates for other fruit. 11 roa . 7 ‘ LARGE CAKE GRE eE oe : eae we Mak Be: = SIMNEL CAKE 9 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 1/2 teaspoonful : Mixed Spice. 6 ozs. Butter or Margarine. 6 ozs. Soft Brown Sugar. ¢ 3 Eggs. 1/2 gill Milk. 1 small tablespoonful Golden Syrup. 2 ozs. Raisins ¢ (stoned and chopped). 1 Ib. Currants. 4 ozs. Sultanas. 1 oz. Glacé Cherries. ‘ 4 ozs. Candied Peel. Apricot Jam. Almond Paste (see page 42). Glacé j Icing (see page 4

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