Classic Easter Simnel Cake

Simnel cake is the traditional name for a fruity, spicy cake eaten at Easter. You could of course choose to bake it and eat it at any time of the year.

It is easy to make, and really just a variation on plain fruit cake.

Ingredients
6 ounce butter, or margarine if preferred
6 ounces of soft brown sugar
3 eggs lightly beaten
8 ounce of self-raising flour, sieved
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
4 ounce sultanas
12 ounce currants
2 ounce ground almonds

​For decorating the cake
2 x 8 ounce packets of almond paste, or make your own.
12 tiny Easter egg sweets selecte your favourite type. These can be chocolate or marzipan balls rolled into an egg shape.

Preparation time
30 minutes

Baking time
21/2 hours

Oven setting
350 degrees F, Gas mark 4

Method

• Grease and line with baking paper a 7 inch cake tin
• Cream the fat and the sugar until it is light and fluffy
• Beats in the eggs, a little at a time
• Fold in the dry ingredients, then stir in the sultanas, currants and almonds
• Put half of the cake mixture into the prepared cake tin
• Roll out the contents of both of the almond paste packets.
• Roll the paste thin enough to measure the size of the cake tin leaving a little over for trims
• You will need two of these cake tin sized circles of almond paste
• Place one of the almond paste circles onto the cake mixture, which is in the cake tin
• Cover with the remainder of the mixture
• Bake in the centre of a moderate oven for roughly 21/2 hours
• Cool slightly before turning the cooked cake onto a wire tray
• Remove the baking paper
• Place the other almond paste circle on top of the cake
• Roll the paste trims into egg shaped decorations, 11 is ideal
• Place small egg sweets of your choice on the centre of the cake or leave plain for a stylish, adult finish

Hints and tips

• If preferred do not decorate the cake
• Do not use any almond paste, if not liked

• Use oil to brush the cake tin
• Make sure the baking paper stands higher than the sides of the tin. By about an inch is good
• Using baking paper as well as oil or grease will ensure the cake is easily turned out of the baking tin.

Making Almond Paste
Combine 10 ounces of ground almonds with 10 ounces of caster sugar. Mix into a stiff paste, with juice of half a lemon and one large egg.

Note: Adjust quantities as necessary

Try the following recipes also;
http://www.goodtoknow.co.uk/recipes/441855/Mini-eggs-simnel-cake