Simnel cake

Simnel cakeis afruitcakeassociated withLentandEasterand widely eaten inEngland,Irelandand countries with patterns of migration from them. It is distinguished by layers ofalmond pasteormarzipan, typically one in the middle and one on top, and a set of eleven balls made of the same paste. It was originally made for the fourth Sunday in Lent,also known asLaetare Sunday, theRefreshment Sundayof Lent (when the 40-day fast would be relaxed),Mothering Sunday, the Sunday of the Five Loaves,or Simnel Sunday; named after the cake.In the United Kingdom, it is now commonly associated with Mothering Sunday and Easter Sunday.
Conventionally, 11 marzipan balls are used to decorate the cake, symbolising the 12apostlesminusJudas Iscariot.Occasionally, 12 are used, representing Jesus and the 11 apostles.However, an early reference to decorating with marzipan balls appears in May Byron'sPot-Luck Cookery,but with no mention of this symbolism, and her version may well be derived from earlier styles, which were sometimes crenelated.
Simnel cake is a light fruitcake, generally made from the following ingredients:white flour,sugar,butter,eggs, fragrantspices,dried fruits,zestand candied peel. Sometimes orange flower water or brandy is used, either in the cake batter or to flavour the almond paste. In most modern versions, marzipan or almond paste is used as a filling, with a layer laid in the middle of the mix before the cake is cooked, and as decoration on top.Most recipes require at least 90 minutes of cooking, and advise using several layers of baking parchment to line the tin, and sometimes brown paper wrapped around the outside to stop the marzipan burning.
Simnel cakes have been known since at leastmedieval times. Bread regulations of the time suggest they were boiled and then baked, a technique which led to an invention myth, in circulation from at least 1745 until the 1930s,whereby a mythical couple, Simon and Nelly, fall out over making a Simnel. One wishes to boil it, one to bake it and, after beating each other with various household implements, they compromise on a recipe which uses both techniques.
Simnel cakes are often associated with Mothering Sunday,also known as Simnel Sunday.According to historianRonald Hutton, the custom of live-in apprentices and domestic servants going home (their only day off in the year) to visit their "Mother Church" where they had been Christened, and visit their mothers (and family) on Mothering Sunday, checking that their families were well and taking food or money if needed, started in 17th CenturyGloucestershireandWorcestershire. This was a time of year when food stocks were low, and the high-calorie simnel cake was useful nutrition.The cake later became simply an Easter cake.
The meaning of the word "simnel" is unclear: there is a 1226 reference to "bread made into a simnel", which is understood to mean the finest white bread,from the Latinsimila, "fine flour" (from which 'semolina' also derives).John de Garlandefelt that the word was equivalent toplacenta cake,a cake that was intended to please.
Different towns had their own recipes and shapes of the Simnel cake. BothBuryandShrewsburyproduced large numbers to their own recipes.Chambers Book of Days(1869) contains an illustration of the Shrewsbury Simnel cake, of which says:
Today, in Shrewsbury, as elsewhere in England, the Simnel cake is usually made with the Bury recipe.