Simnel Cake Recipe

Summary

CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Mixed dried fruit1 Pound (Sultanas, Raisins, Currants, 500 Gram)
 Glace cherries4 Ounce, chopped (125 Gram)
 Chopped mixed candied peel2 Ounce (50 Gram)
 Rum2 Tablespoon
 Orange juice2 Tablespoon
 Butter6 Ounce (175 Gram)
 Caster sugar6 Ounce (175 Gram)
 Eggs3
 Plain flour7 Ounce (200 Gram)
 Baking powder1 Teaspoon
 Ground allspice1 Teaspoon
 Almond paste2 Pound (1 Kilogram)
 Apricot jam2 Tablespoon, sieved
 Egg yolk1
 Water1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 10217 Calories from Fat 5278

% Daily Value*

Total Fat 604 g929.1%

Saturated Fat 150.2 g751.1%

Trans Fat 0 g

Cholesterol 1185.3 mg

Sodium 1865 mg77.7%

Total Carbohydrates 1014 g338.1%

Dietary Fiber 119.5 g477.9%

Sugars 635.7 g

Protein 246 g491%

Vitamin A 142.5% Vitamin C 158.3%

Calcium 221.6% Iron 199.3%

*Based on a 2000 Calorie diet

Directions

Put the fruit, glace cherries, peel, rum and orange juice in a bowl and mix well.
Leave to soak for about 15 minutes.
Cream the butter and sugar together in another bowl until the mixture is pale and fluffy.
Beat in the eggs, one at a time.
Sift in the flour, baking powder and spice and fold in.
Add the fruit mixture and combine thoroughly.
Spoon half the mixture into a greased and lined deep round 18 cm (7 inch) cake tin and smooth the top.
Break off about one third of the almond paste and roll out to an 18 cm (7 inch) round.
Place in the tin and cover with the rest of the cake mixture.
Bake in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for about 3 hours or until a skewer inserted into the centre of the cake comes out clean, and the cake has begun to shrink from the tin.
Roll out half the remaining almond paste to an 18 cm (7 inch) round.
Brush the top of the cake with half the apricot jam and put on the round of almond paste.
Form the rest of the almond paste into 11 balls.
Put them around the edge of the cake, securing each one with a little apricot jam.
Mix together the egg .
yolk and water and brush over the balls.
Return the cake to the oven and bake for a further 10 minutes or until the almond balls are golden brown.
Leave in the tin to cool, then turn out.
Tie a yellow ribbon around the cake before serving.
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