Yeast-based Simnel Cake is a traditional American recipe for a classic yeasted cake of raisins and candied peel flavoured with allspice that is traditionally served during the Easter season. The full recipe is presented here and I hope you enjoy this classic American version of: Yeast-based Simnel Cake.
Cream together the butter and sugar until light and fluffy. Add all the dry ingredients to scalded milk and beat the mixture until lukewarm. Dissolve the yeast in warm milk then add to dough. Tip onto a floured surface and knead well. (More flour may be needed for satin-like smoothness.)
Pour the dough into well-greased cake pans then cover with a damp cloth and allow to rise until doubled in volume (about an hour). Place in an oven pre-heated to 190°C and bake for 60 minutes, until golden and coloured. Frost by dusting with icing sugar. You can also decorate by covering in marzipan, if desired.
Click on the image, above to submit to Pinterest.