Susan’s Simnel Cake

Two weeks before Easter, Susan phoned me to find out what she could contribute to the Easter lunch. After discussing the meal it was decided that Susan will make pre-lunch snacks and drinks and bake the traditional Simnel Cake.

Susan's Easter Simnel Cake

Susan bakes the most amazing cakes and handing the baking of the Simnel cake over to her was a no-brainer.

The weekend following St Patrick’s Day, Susan came over to bring us a St Patrick’s Day cake. Over tea we discussed the Simnel cake and Susan’s research on the subject. She had embarked on the extensive research following the earlier discussion. Being Susan, the traditional Simnel cake had to be perfect.

Susan indicated that she had reservations about the cake recipe containing glacé cherries and that she would like to put her own spin on it. I started doubting the wisdom of putting a British tradition in the hands of an American.

By the time Susan departed for home, the glacé cherries were back in the cake and my mind was at peace that tradition had prevailed.

On Easter Sunday Susan arrived with the most beautiful Simnel Cake. Two layers of Marzipan, one on top and one in the middle as well as 11 Marzipan balls representing the good apostles, provided the finishing touches.

Simnel cakes have been known since at least medieval times. It is a light fruit cake originally made for the middle Sunday of Lent called Mothering Sunday when the forty day fast would be relaxed.

Susan outdid herself with the handmade marzipan decorating a delicious light fruit cake filled with spices, fruit peel and glacé cherries. It was the perfect dessert to finish a generous Easter lunch.

Susan decided that next year she will make 12 apostles to decorate the cake as it is time to forgive Judas. After eating that delicious Simnel cake, I was content enough to concede to the idea, but we will see next year.