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Simnel Cake
Recipe#2 - Uses Fresh Fruit Peel |
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4
cups |
granulated sugar |
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1
½
cups |
butter |
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8 |
eggs |
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4 cups |
sifted flour |
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1 tsp. |
salt |
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2 cups |
diced cherries or currants (can
substitute 1 cup golden currants plus 1 cup of raisins) |
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1/3 cup |
grated orange peel, using large
holes of grater |
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8 oz. |
almond paste (can substitute 12½
ounces almond filling) |
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¼ - ½ |
powdered sugar (enough for dusting) |
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1. |
Preheat oven to 300ºF.
Line 17½ x 12½ inch
greased jellyroll pan with waxed paper. |
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2. |
Cream butter and sugar. |
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3. |
Add eggs 1 at a time. |
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4. |
Beat or stir remaining flour mixture
into batter, which will be stiff. |
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5. |
Add peel and other fruit; mix in by
hand. |
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6. |
Dollop half of batter into prepared
pan. |
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7. |
Remove all of almond paste or
filling from can. Dice or slice paste, or dollop filling in very small
amounts evenly over the batter. |
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8. |
Spoon in remaining batter over the
top and spread evenly. |
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9. |
Bake in pre-heated oven 50 minutes
to 1 hour. |
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10. |
Cool in pan on rack. Cut
into small pieces. Store tightly to preserve moistness.
Makes about 100 pieces. |
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