Shrewsbury Simnel Cake

The middle Sunday of lent is traditionally known as Mothering Sunday (or the more modern Mother’s Day) the origin of which varies.  The religious one is honouring the Mother Church when people travelled to worship at the main church or cathedral.  Or it could be that for the first time in six months since the October hiring fair boys and girls in service were allowed to travel home and visit their families.  Following this tradition the girls were allowed to make a cake to take with them and the story goes that they made a spiced  fruit cake which their mothers often kept until Easter. This explains why there is confusion as to whether a Simnel cake should be baked for Mothering Sunday or for Easter.  I think it is a good excuse to bake two.

The richness of the fruit combined with the gooey marzipan cooked in the middle and topping the cake were also probably a boost when people adhered to a strict lenten diet often not eating meat or rich foods during the 40 days leading up to Easter

So why Shrewsbury Simnel Cake? There are different versions: Bury, Devizes and Shrewsbury. The Shrewsbury recipe seems to be the most popular and I must confess when I moved to Shropshire over 20 years ago I became a fan and it has become a bit of a Mothering Sunday and Easter tradition in our house. I also see it as a brilliant use of all the dried fruits that have been lurking in the cupboard since Christmas!

My favourite recipe is from the Good Home Baking by Mary Cadogan  which is sadly out  of print now.  For for the Mothering Sunday version I make deep cuts in the marzipan topping which gives a diamond look and for Easter it gets the added topping of the traditional 11 balls of marzipan which symbolise the 11 apostles minus Judas and sometimes some mini Easter eggs too!.

 

 

 

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