Simnel Cake.
Yummy!
What traditions do you follow for Easter? I love to make a cake to share, as well as give eggs. If there are young children visiting, an Easter egg hunt often occurs, too.
This year I made a traditional English cake. I am not entirely sure of the origins but the Simnel Cake to me represents both Easter and Mother�s Day. When I mentioned this to others they asked what a Simnel Cake is. The easier way to explain is to show you!
It is basically a rich fruitcake with a layer of marzipan baked into the middle. After it has cooked, a layer if marzipan is placed on the top. Also, 11 marzipan balls are made and arranged around the edge. The 11 symbolise the 11 faithful disciples. I then pop the cake under the grill and let the top brown up some. This actually enhances the flavour of the almonds!
The decoration of the rest of the cake is up to the individual. I put a broad yellow ribbon around it and then some flowers on top. Since it is Good Friday here, I have added the little clusters of mini-eggs, which are a sign of new life.
The cake recipe I used is one devised by a NZ cookery book writer and broadcaster, Alison Holst. I adapted it just a tad. For those of you who�d like to try it, here is the recipe.
5 Egg Fruitcake
23cm round or square pan, greased and lined with two layers of baking paper.
1.5kg dried fruit of your choice. (I use raisins, sultanas, apricots, dates, figs and cherries.)
1/2 - 3/4 cup sherry or orange juice
2/3 cup packed brown sugar
250g softened butter
1 tbsp molasses/dark treacle
5 large eggs
2 cups standard flour (not the type for baking sponge cakes, that already has a raising agent added)
1/2 teasp of ground/powdered allspice, cardamom, cloves, cinnamon, ginger, nutmeg and coriander (all ground/powdered not the whole spices! If you don't have all these, stick with the ones you do have, but don't add extra. I normally use cloves, ginger, nutmeg and cinnamon - gives a nice taste!)
Method
At least a day before baking, put the fruit into a VERY large bowl and pour the sherry/juice on. Cover it with clingfilm/gladwrap and place it somewhere warm - not too hot, though or the sherry/juice will evaporate. Shake it from time to time, so that all the fruit gets to soak up some of the liquid.
When ready to make and bake the cake, warm your oven to 150�C, making sure the rack is just below the middle.
Beat together the sugar and butter until pale and creamy. Then add the molasses/treacle. Beat them together and add the eggs, one at a time, with a tablespoon of the measured flour after each egg, to prevent curdling.
Add the spices to the remaining flour. Then tip the flour in with the fruit. Stir it well, so every piece is coated with the spiced flour and any residual sherry/juice is absorbed.
Remove all rings and jewellery and wash your hands thoroughly. (Don�t use too scented a soap!) Tip the creamed mixture in with the fruit and mix it with your hand. IF it feels too dry, add a little sherry or orange juice. Keep mixing until all the fruit has a coating of the batter and no dry flour can be seen. (The ideal consistency is like a thick pancake batter, which will drop from your hand.)
Pour into the prepared tin. If you like, at this stage you can decorate the top with a pattern made from blanched almonds and cherries and pineapple rings. (If you do this, cut more baking paper and cover the top lightly for the first 2 hours of cooking, so it doesn't colour up too much!)
Bake at 150�C for the first hour, then reduce the heat to 140�C for another 3 hours. If you covered the top, remember to take the paper off after the second hour, so the top can bake and the almonds take a toasted colour. Use a skewer to check to see if it has cooked. If it comes out clean, it's done. I find it takes less than the full time and comes out perfectly done.
Leave it in the pan to cool for at least 3 hours, before you ease it out to cool completely. While still hot, pour a few tablespoons of brandy or sherry over the top. This adds to the flavour and will also help keep the cake fresh! It can be stored for several weeks, in an airtight container, prior to cutting, which again, enhances the overall taste! If I am storing it, I tend to leave the paper on it and only remove it prior to decorating or cutting. It seems to help intensify the flavour.