Simnel Cake

Ingredients

• 34 cupful sugar
• ¥% cupful chopped candied citron peel
• 4 eggs
• 2 cupfuls flour
• 2 cupfuls sultana raisins
• 14 cupful seeded raisins
• 1 teaspoonful baking powder
• 34 teaspoonful salt
• Y% |b. ground almonds
• 2 cupfuls powdered sugar
• 2 eggs
• 1 teaspoonful almond extract

Method

1. 1

   For cake, cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel.

2. 2

   Make filling by mixing almonds with powdered sugar, eggs well beaten and almond extract.

3. 3

   Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture.

4. 4

   Bake in moderate oven.

5. 5

   When cake is nearly baked, place remaining almond paste on top and finish baking.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 71. The excerpt below is the record exactly as published.

Simnel Cake 34 cupful sugar ¥% cupful chopped candied 34 cupful Crisco citron peel 4 eggs 2 cupfuls flour 2 cupfuls sultana raisins 1 teaspoonful baking powder 14 cupful seeded raisins ¥% teaspoonful almond extract 34 teaspoonful salt For Filling and Icing Y% |b. ground almonds 2 eggs 2 cupfuls powdered sugar 1 teaspoonful almond extract

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