Simnel Cake

This cake comes in 6″ only. Serves 11-12.

Ingredients:

King Arthur unbleached all purpose flour (Hard red wheat flour, malted barley flour),  sugar, almonds, currants, sultanas, seedless raisins, butter (milk, salt),  orange peel, milk, baking soda, spices, salt

Fondant decoration

Ingredients: sugar, corn syrup, water, interestified soybean oil, gum blend 9 sodium alginate, cellulose gum, xanthan gum, propylene glycol alginate, guar gum), natural and artificial flavors, titanium dioxide, glycerine, potassium sorbate, citric acid,mica-based pearlescent, dextrose,

Plant based food colors

(maltodextrin, water, polysorbate, turmeric, beets, spirulina, glycerin)

Rainbow Sprinkles: Sugar, Palm kernel and palm oil, Corn Starch, vegetable juice, sunflower lecithin, annatto extract,  spirulina extract, turmeric, beta carotene, paprika oleoresin, maltodextrin, carnauba wax, cellulose gum

Contains:  NUTS, WHEAT, EGGS, SOY

History

Simnel cake, from medieval times,  is a fruitcake widely eaten in the UK, Ireland and the British diaspora, and is associated with Lent and Easter. It is distinguished by layers of almond paste or marzipan, 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 It was originally made for the fourth sunday in lent, also known as Mothering Sunday, or Simnel sunday. In the UK it is now commonly associated with Easter Sunday. In 17th Century England the custom of live-in apprentices and domestic servants going home to visit their mothers on Mothering Sunday started, checking that their families were well and taking food or money if needed.  The cake later became simply an Easter cake.

https://en.wikipedia.org/wiki/Simnel_cake