Easter simnel cake

Name: Easter simnel cake
Ingredients: 450 g/15 oz/3 cups total weight currants, sultanas (golden raisins) and raisins; 2.5 ml/½ tsp freshly grated nutmeg; 2.5 ml/½ tsp ground cinnamon; 225 g/8 oz/2 cups plain (all-purpose) flour; 3 large (US extra large) eggs, beaten; 175 g/6 oz/¾ cup soft brown sugar; 175 g/6 oz/¾ cup butter, plus extra for greasing; icing (confectioners’) sugar, for dusting; 450 g/1 lb almond paste; grated rind of 1 large lemon; 85 g/3 oz/scant ½ cup chopped mixed (candied) peel; 85 g/3 oz/scant ½ cup glacé (candied) cherries, quartered; 450 g/15 oz/3 cups total weight currants, sultanas (golden raisins) and raisins; 450 g/15 oz/3 cups total weight currants, sultanas (golden raisins) and raisins; 450 g/15 oz/3 cups total weight currants, sultanas (golden raisins) and raisins; 1 egg white, lightly beaten

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This cake is traditionally served at Easter. The marzipan balls on top represent the 11 faithful apostles. It is also sometimes made for Mothering Sunday, when the almond paste top is decorated with fresh or crystallized spring flowers.

Ingredients

175 g/6 oz/¾ cup butter, plus extra for greasing
175

Vegetarian
Spring
Cake

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in round cake tin (pan).
In a bowl, beat the butter and sugar, then the eggs. Fold in the flour, spices, dried fruits, cherries, mixed peel and the lemon rind.
Roll half the almo