Simnel Cake

Simnel Cake

This is super cake and not just for Easter its a great all year round cake.  You could always not add the almond paste to the top, but instead sprinkle flaked almonds on the top before cooking. Not sure where I got this recipe from or who gave me it but is worth trying.


6oz (175g) soft margarine
6oz (175g) light soft brown sugar
3 eggs
6oz (175g) plain flour
3 level teaspoons mixed spice
1 level teaspoons baking powder
2 tablespoons milk
12oz (225g) mixed died fruit
2oz (50g) glacé cherries
Finely grated rind of 1 lemon
2oz (50g) ground almonds
8oz (225g) readymade almond paste

Topping — Optional
8oz (225g) readymade almond paste
1tablespoon apricot jam

Heat the oven to 160ºC Grease and line with greaseproof paper a 7 inch (17.5cm) deep round cake tin.
Put all the cake ingredients except for the fruit and cherries in a mixing bowl and beat well for about 2 minutes until well blended, now add the fruit and cherries and stir well.
Place half the mixture in the cake tin. Take the almond paste and roll out to a circle to fit the cake tin. Place the almond paste on the cake mixture and add the remaining mixture on top. Smooth the top.
Bake in the oven for about 2¼hors or until a skewer comes out clean when pierced into the Centre of the cake.
When cooked turn out on to a cooling rack. When cold remove the paper.
Topping brush the top of the cake with apricot jam. Roll out the almond paste, the best way I have found for cutting a circle of almond paste is to use the cake tin as a template. Using the left over almond paste to make 11 equal pieces, and shape into balls. Crimp the edge of the almond paste and place the balls round the edge.
Gill for a few minutes to brown.


To freeze—freeze cake without topping pack in container seal and label use within 3 months. Freeze the almond paste topping separately—open freeze when frozen wrap label and use within 3 months.

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