A Passion for Baking
Serves 6 – 8
This is a fruit cake traditionally made at Easter, with eleven marzipan balls
said to represent all the disciples (except Judas). When I was explaining
this to Dylan, he looked at me in that sort of ‘Mum, you’re so simple’ way
and said, ‘Eleven disciples? Do you know anything?’
You will also need a 900g (2lb)
loaf tin, greased and the base
and ends lined with a strip of
buttered baking parchment
- abigail.ponchillia favorited Simnel Cake 17 Jan 21:54
- Shantelle t. added Simnel Cake to food!! 08 Dec 07:08
- ~Mari~ added Simnel Cake to Food 24 Aug 04:52
- Suzi T. favorited Simnel Cake 18 Aug 20:21
- KelliDroze added Simnel Cake to Sweet 16 Aug 04:03
- Angel C. favorited Simnel Cake 16 Aug 02:30
- ale_corason favorited Simnel Cake 15 Aug 02:45
You Will Need
Preheat the oven to 170°C/325°F/Gas Mark 3.
Soak the dried fruit for 10 minutes in a bowl of boiling
water. Sieve and pat dry with kitchen paper.
Cream the butter and sugars together until light
and fluffy. Gradually add the beaten eggs, mixing
well between each addition. Using a large metal
spoon, fold the flour and spice into the cake batter.
Add the fruits, mixed peel paste, ginger and black treacle,
and mix to thoroughly combine.
Roll 100g of the marzipan into a sausage the length of
the tin, then flatten it into a rectangle with a rolling pin.
Spoon half the cake mixture into a prepared loaf tin
and lay the marzipan on top. Cover with the rest of
the cake mixture and spread level. Bake on the middle
shelf of the oven for 1 hour, then turn the oven down
to 150°C/300°F/Gas Mark 2 and bake for a further
50–60 minutes or until the cake is golden brown and
a skewer inserted into the middle comes out clean.
Leave the cake to cool slightly in the tin, then turn out
onto a wire rack to cool completely. Warm the apricot
jam and sieve to remove any lumps. Brush the top of
the cake with the jam.
Divide the remaining marzipan into two equal parts.
Divide one piece into 11 even sized balls. Using the
cake tin as a guide roll the remaining marzipan into
a rectangle the same size as the top of the cake. Place
the marzipan on top of the cake, score diamonds into
the surface and top with the marzipan balls.
Place under the grill to gently colour the marzipan.
Tip: Mixed peel paste
I really like the flavour of mixed
peel in my baking but I can’t stand
the texture. So for years I have
been processing mine to a paste,
resulting in all the lovely taste
and none of the pieces. Simply
put a whole tub of mixed peel
into a food processor and blend
until you have a smooth paste.
Store in an airtight box or jar
for use as and when needed.