Better Late than Never - Simnel Cake!

Better Late than Never - Simnel Cake!

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Sorry to hear you were sick. Hope you are recovered by now! Great looking cake here! I have to acknowledge, I am not a big fan of dried fruits, and every year, my mother in law brings plum pud that I never even taste (bad me!). But your cake looks really beautiful!

Bea at La Tartine Gourmande — Saturday 22nd April 2006 2:38 am

How absolutely beautiful, Bron!

I'm sorry to hear you weren't feeling well and I hope you're much better.

But I must say this cake is gorgeous. As always your presentation is lovely. And those two little birdies are too cute.

I'd never heard of Simnel Cake and I confess that I am not the world's biggest fruit cake fan. However I think I may just be tempted to give yours a try as it seems a lighter version of the traditional fruit cake.

Ciao!

Ivonne — Saturday 22nd April 2006 3:26 am

Sorry to hear you have been unwell Bron. Glad your back baking....and what a gorgeous looking cake.

barbara — Sunday 23rd April 2006 12:16 pm

Thanks Bea, feeling better now, although not 100%, and so much to catch up on. I love fruit cakes and plum puddings, but I understand lots of people don't.

Hi Ivonne, thank you so very much for your lovely comments, the birdies are cute eh!

Thank you Barbara, I had planned, and hoped to send you some of this cake for Easter, but with being unwell... I did't want to risk sending you my bugs!

bron — Monday 24th April 2006 1:36 am

Beautiful! So, are the birds edible, too? (Mmm, marzipan birdies?)

Danielle — Thursday 27th April 2006 1:35 pm

No afraid not Danielle,
the wee birdies are made from polystyrene (styrofoam) and crepe paper. Marzipan birdies is a very cute idea, maybe next year!

bron — Thursday 27th April 2006 5:17 pm

Aww I hope you feel better by now. LOVE marzipan!


~Dianka
http://na-zdravi.blogspot.com/

Dianka — Friday 28th April 2006 7:41 am

Hello Bron, my name is Josephine. I've been asked to make a Simnel cake for one of my customers for Easter's day. I've been hunting around and cake across your blog. Your recipe is easy to follow and the cake looks utterly delicious-I don't really eat almonds but looking at this cake I think that might be a thing of the past.

I would like to use this recipe-would it be okay-I would of course attribute it to you. Many Thanks and hope to speak to you again.


Josephine

www.thelittlebakeshop.com
www.journeytocreatealovemark.blogspot.com

Josephine Fay — Thursday 18th January 2007 5:14 am

Hi Josephine,

Would it be ok?
But, of course! I'm so flattered to be asked!.
You're most welcome to use the recipe.
One small tip I'd like to make, after re-reading the recipe just now; is that you monitor the cooking time (which is 1 hour) as sometimes depending on the day and weather, it can tend to dry out just a little too much, so I start checking it from 50 mins.
I hope it goes well for you.
Many thanks for your lovely comment.

bron — Thursday 18th January 2007 9:36 am

Dear Bron, the cakes came out perfect, delicious, moist, gorgeous.

I am just about to add the final almond paste before they go under the grill.

And then into Easter Baskets-Frantastic Recipe.

Thank You

Best wishes

Josephine

journeytocreatealovemark.blogspot.com
www.thelittlebakeshop.com

josephine fay — Monday 26th March 2007 12:32 pm

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