Spring Simnel Cake

Wheel of the YearOstara
Written By RMachan

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Simnel cake in spring has been a longstanding tradition my family. This is our multi-generational recipe, passed down five generations. This rich fruit cake is often decorated with marzipan frosting, but I enjoy it best on its own without the added sweetness of the marzipan.

Spring Simnel Cake

Ingredients:

  • 1 1/2 cups dark raisins

  • 1 1/2 cups chopped dates

  • 32 oz candied fruit

  • 3/4 cup good quality brandy

  • 3 cups butter

  • 2 1/2 cups sugar

  • 1 dozen eggs

  • 1 TBSP vanilla extract

  • 12 oz molasses

  • 1 TBSP grated orange rind

  • 1 TBSP grated lemon rind

  • 7 cups of flour

  • 2 tsp baking sode

  • 2 tsp sea salt

  • 2 TBSP cinnamon

  • 2 TBSP nutmeg

  • 1 TBSP cloves

  • 4 cups chopped walnuts and pecans

  • powdered sugar to dust finished cake before serving

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Instructions:

  1. Preheat oven to 300 degrees

  2. Cream sugar and butter together, add in molasses and eggs

  3. Add candied fruit and citrus rind, mixing well

  4. Sift in dry ingredients and spices. Mix until just blended

  5. Add brandy and nuts and mix until evenly incorperated

  6. Line loaf pans with parchment paper

  7. Bake two hours until toothpick comes out cleanly

  8. Cool on racks completely

  9. Wrap each loaf in a flour sack towel, soaked in brandy and wrung out. Then wrap in aluminum foil and store in a cool, dark location until ready to eat.

  10. Dust lightly with powdered sugar before slicing and serving

  11. After three days, store any uneaten loaf in the refrigerator or freezer for longer term.

I love to make a dozen or so mini loafs to share with friends and family. They also freeze beautifully, so despite this being a large recipe none goes to waste.

RMachan https://rmachan.com
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