Spring Simnel Cake
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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:
Preheat oven to 300 degrees
Cream sugar and butter together, add in molasses and eggs
Add candied fruit and citrus rind, mixing well
Sift in dry ingredients and spices. Mix until just blended
Add brandy and nuts and mix until evenly incorperated
Line loaf pans with parchment paper
Bake two hours until toothpick comes out cleanly
Cool on racks completely
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.
Dust lightly with powdered sugar before slicing and serving
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.
