Ingredients
to Add/Remove item to your Shopping List- 3.18 kg 7 lbs 0 oz kg Currants
- 2.27 kg 5 lbs 0 oz kg STANDARD Orange River Sultanas
- Rind and Juice from 4 lemons
- 0.074 L 0.3108 cups Rum
- 0.085 kg 0 lbs 3 oz kg Glycerine
- 2.5 kg 5 lbs 8 oz kg Gamma AV Cake Marg (Coloured)
- 1.2 kg 2 lbs 10 oz kg Sudzucker Caster Sugar 25kg
- 1.2 kg 2 lbs 10 oz kg T & L Demerara Sugar 4x3kg (6067)
- 0.45 kg 0 lbs 16 oz kg Roasted Ground Almonds
- 0.23 kg 0 lbs 8 oz kg Raw marzipan
- Caramel colour
- 2.275 kg 5 lbs 0 oz kg Eggs
- 0.563 L 2.3646 cups Milk
- 3 kg 6 lbs 10 oz kg Meneba Flamingo Heat Treated Cake Flour
- 0.02 kg 0 lbs 1 oz kg Mixed Spice
- 0.02 kg 0 lbs 1 oz kg Cinnamon
Simnel Cake
Method
Add the liquids (lemon juice, run, glycerine) to cleaned fruit and rind then allow to stand overnight.
Cream the Gamma, Caster sugar, brown sugar, almonds, marzipan and caramel colour well together until light and free.
Add the egg to the batter in a number of additions, creaming well in between portions.
Add half the milk to the batter and mix in.
Now add cake flour, mixed spice and cinnamon to the mix
Next add the rest of the milk and mix to a clear dough.
Add the prepared fruit and mix.
Scale 450g into the bottom of the prepared 7-inch cake tin
Then add a 175g Disc of Margarine followed by a further 500g of batter
Bake at 330°F/160°C for 2 – 2 ½ hours
Note: Simnel Cakes are decorated after baking with a ring of marzipanwhich is egg washed and flashed in a hot oven. The centre is filled with a fondant and decorated.
