Bury Simnel Cake

Butter Pie is a traditional English recipe (from Lancashire) for a classic biscuit or cookie flavoured with candied peel, currants, sultanas and almonds that was traditionally served at Easter. The full recipe is presented here and I hope you enjoy this classic English dish of: Bury Simnel Cake.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Makes:

Rating:

Tags : Baking Recipes British Recipes English Recipes

This is a Lancashire variation on the traditional Simnel cake typically eaten at Easter. They originate in the town of Bury and like most Lancashire specialities they are more biscuits (cookies) than cakes.

Ingredients:

280g plain flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp mixed spice
120g butter, diced
1 tbsp candied peel, chopped
4 tbsp currants
4 tbsp sultanas
4 tbsp brown sugar
2 tbsp blanched almonds, chopped
2 eggs, lightly beaten

Method:

Sift the flour, salt, baking powder and mixed spice into a large bowl. Add the butter and rub into the flour mixture with your fingertips until the mix resembles fine breadcrumbs. Add the fruit and brown sugar and mix to combine.

Add the eggs and mix to a stiff dough. If the mixture is a little too dry add a little milk. Tun the dough onto a lightly-floured work surface and roll out to about 12mm thick. Cut into round cakes and sprinkle with the almonds.

Transfer to a greased baking tray then place in an oven pre-heated to 190°C and bake for about 45 minutes, or until cooked through and golden.

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