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'SIMNEL CAKE' is a very old English treat. Making it, has become a tradition especially for Easter. There are some regional differences around the country, but they are all pretty similair. They have all been passed down through families, from one generation to the next over many years.

The Simnel cake is a true Easter food. It tells a part of the Easter story, and was enjoyed by families who would get together at holiday time. From an early age, children would learn the message of the Biblical story.

All of the recipes include one large marzipan ball, and eleven smaller ones. The large ball symbolises Jesus, and the smaller balls represent the Disciples. The Disciple Judas is not represented, because of his betrayel of Christ.

This recipe is from a friends Grandmother, who lived in North Yorkshire, which is in the North of England.

To make Simnel cake:

You will need 8oz SR Flour, 6oz Butter or Margarine, 6oz Dark Sugar, 12oz Currants, 8oz Sultanas, 8oz Raisins, 4oz Candied Peel, 1/4pint Ale or beer. 1 teaspoon of mixed spices, 1 tablespoon of Honey, 1lb of Marzipan.

Cream butter and sugar together, beat eggs and add to the mixture, a small amount at a time. Sift in the flour and the spices to the mix, save a little of the flour to dust the fruit. Add the fruit and ale / beer

. Put half of the mixture into a lined 8" inch cake tin.

Take 1/3rd of the marzipan and roll it out, a little smaller than the tin. Place the marzipan on top of the mixture, enough to cover the whole cake mix.

Put into the oven, and cook at Gas mark No 2 or 150c, for 2 hours, or until the cake texture feels firm.

When the cake is cold, roll out another 1/3rd of the marzipan, brush cake with Apricot jam, then place the marzipan on top of the cake.

With the remaining marzipan, make 11 small balls and one large one.

Put small ones around outside and the large one in the centre.

Brush top of cake and marzipan balls with egg yolk, and gently brown under grill.

Learn more about this author, John Ledbury.
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