by Brita Chell
Member, Church of St. Stephen and St. Bede
Member, Joint Anglican Lutheran Commission
The Church of St. Stephen and St. Bede
99 Turner Avenue
Winnipeg, Manitoba  R3J 2S9
[email protected]
We acknowledge that the Church of St. Stephen and St. Bede is located on the traditional territory of the Anishinaabe, Cree, and Dakota Nations, and the homeland of the Metis Nation, and that we gather on Treaty 1 land. We are grateful for their stewardship of this land and their hospitality, which allows us to live, work, and serve God the Creator here.
credit to: The Church of St. Christopher-on-the-Heights, North York, ON
1 cup butter
1 cup fine granulated sugar
4 large eggs
1 ½ cups cake flour
½ tsp salt
½ tsp mixed spice
grated rind of a lemon
1 tbsp lemon juice
1/4 tsp almond essence
1/8 tsp bicarbonate of soda
1 tbsp milk to mix soda in
1 cup currants
1 cup sultanas
1 cup raisins
½ cup peel, finely chopped
½ cup cherries, cut in half

1/3 cup icing sugar
1/3 cup very fine granulated sugar
1 ½ cups ground almonds
a few drops of almond essence
1 large egg, beaten with almond essence
Mix all together and work to a smooth paste with hand. Roll to size of cake pan.

Grease and line with wax paper a round cake tin (9" in diameter, 3" deep), put brown paper around outside of tin and tie with string.
Sift flour, salt, and spice. Halve the cherries and chop the peel finely.
Cream butter and sugar until pale and creamy.
Add lemon rind and juice, almond essence, soda, and milk.
Gradually beat in the eggs, one at a time with small quantity of flour.
Fold in remaining flour. Fold in fruit.
Divide the cake mixture and put half in cake tin, and then the slice of almond paste. Put remaining cake mixture on top. Bake at 300 degrees for 2 hours and 55 minutes, or until done.
When the cake is baked, spread a little apricot jam on centre of cake, and decorate with tiny coloured eggs or 12 almonds (for the 12 apostles!).


Simnel Cake.
1/4 c butter; 1 c flour; ½ c plus 4 tsp sugar; 3/4 c currants; 2 eggs;
pinch of salt; 3/4 c candied peel; ½ tsp vanilla; ½ c icing sugar
Cream butter and sugar until fluffy, then add eggs one at a time, beating
in well. Add remaining ingredients (except for icing sugar) and
blend thoroughly. Pour batter into greased and floured 8-inch pan and
bake at 350 degrees Fahrenheit for 25 minutes or until a knife inserted
in the centre of the cake comes out clean. Turn cake out onto cooling
rack. Mix icing sugar with enough hot water to make a thin glaze and
glaze cake while it is still hot.