Easter Simnel Cake

I remember after every Easter Sunday Service at St. Mary's Episcopal Church of Cold Spring, all of us kids would run out into the cool New York air in our very itchy Easter Dresses and hunt for Eggs.  After the hunting was finished, we'd go into the parish and have dessert.  My mother always brought the Simnel Cake.  It was an institution.

St. Mary's Church - Credit, Jeff McIntyre Flickr
I grew up directly across the street from this beautiful church - learned to ride my bike in that parking lot!

It's funny what you take for granted growing up.  This morning, I Googled "Simnel Cake" and discovered that it is a traditional Easter cake that goes back centuries.  In England, they top the cake with 11 balls of Marzipan to represent the Apostles (minus 1 for Judas).  More about it here.  So interesting!  For my family, it just wouldn't be Easter without that buttery, sweet cake on the table!  Here's how my mom makes it:

Ingredients:
1 Stick (1/2 Cup) Butter, Softened (not completely melted)
1/2 Cup Sugar
2 Large Eggs
1 Cup Flour
1 1/2 Cups Zante Dried Currants

Mix the softened butter and sugar together, then add the eggs, flour & currants.

Bake at 325 degrees for about 40 minutes, until golden brown on top.

Frost with Cream Cheese Frosting and enjoy!  It's good warm, but I think it tastes even better if you put in the fridge overnight!  Perfect breakfast cake!

Happy Easter Everyone!

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