Part 3/9:
After much deliberation, the decision was made to follow a recipe attributed to May Byron, likely originating in the early to mid-19th century. Byron compiled a collection of recipes from the 17th and 18th centuries published in 1914. Though described as typical to Gloucestershire, the recipe resonates with the Bury-style simnel cake, suggesting its origins are more widespread.
The Recipe for Simnel Cake
The Bury-style simnel cake recipe consists of a blend of traditional ingredients and methods, resulting in a dense, fruity dessert. Here’s a breakdown of the required goods:
Ingredients:
1 scant cup (113 grams) of self-rising flour
1.5 teaspoons of baking powder (if self-rising flour is unavailable)
½ cup (85 grams) of mixed peel
8 tablespoons (113 grams) of butter