Mother’s Day has been celebrated in Ireland on the fourth Sunday in Lent (March 30 this year) since 1924 when it was introduced by the Irish Women’s Franchise League, a suffrage organization that fought for a woman’s right to vote. They wanted to honor mothers, whom they believed played a vital role in society. Like the U.S. version of this celebration (May 11 this year), Irish moms are showered with gifts from chocolates and flowers (daffodils are among the most popular) to a weekend getaway or breakfast in bed. The holiday is a contemporary version of “Mothering Sunday,” which was probably introduced as long ago as the sixteenth century.
Tradition suggests that many apprentices and those in domestic service worked and lived away from home then. On “Mothering Sunday,” they could have the day off and were encouraged to go home to visit their mothers. This was known as ‘’going-a-mothering,” and a special “mothering cake” was often brought along to provide a festive touch. If the workers couldn’t go home, they liked to send the cake later at Easter, but it had to be one that was sturdy enough to be sent by post: a Simnel Cake, made with fruit, spices, and candied peel proved to be the cake of choice. The cake has since become something of an Easter tradition, and much like the traditional Christmas cake, a slice is perfect with a cup of tea. Apricot-Walnut Loaf, a less labor-intensive “sturdy” cake, is another one you might like to serve Mum!
SIMNEL CAKE
Serves 10 to 12
Traditionally, eleven marzipan balls are used to decorate the cake, symbolizing the twelve apostles minus Judas Iscariot.
For the cake
1 cup golden raisins
1 cup raisins
1 cup currants
1/2 cup hot tea
2 tablespoons corn syrup
1 cup all-purpose flour
1/2 cup self-rising flour
4 ounces unsalted butter, at room temperature
1/2 cup light brown sugar
2 large eggs, beaten
For the covering
1 (7-ounce) package marzipan, such as Odense brand
2 tablespoons apricot jam
Beaten egg, for brushing top
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F. Coat the bottom and sides of a deep 7 or 8-inch springform pan with no-stick cooking spray. Line the bottom with waxed or parchment paper; line the sides with a second piece.
2. In a large bowl, combine raisins and currants. Pour tea over; let sit for 5 minutes. Stir in corn syrup. Sift together flours in a small bowl.
3. In another large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flours until smooth; stir in dried fruits and liquid.
4. Spoon half of the mixture into the prepared pan; smooth top. Unwrap marzipan. Dust a work surface with cornstarch. Roll out one third of marzipan to a 6-inch round about 1/4-inch thick. Lift and gently place on top of batter. Spoon remaining batter on top and smooth again. (Rewrap and return remaining marzipan to refrigerator). Cover tightly with aluminum foil.
5. Bake the cake for 50 minutes; remove the foil. Bake for 45 to 50 minutes longer, or until a skewer inserted into the center comes out clean. Let cool completely on wire rack. Invert the cake onto a baking sheet, remove paper; return cake to upright.
6. In a small saucepan over medium heat, or in a microwave oven, heat the apricot jam until runny. Brush jam over surface of cake. Divide remainder of almond paste in half. Roll out a circle to cover the top of the cake with one half. Form 11 small balls with the other half. Place the round on top of jam glaze; arrange balls around edge. Brush top with beaten egg.
7. Preheat broiler (or use a kitchen blowtorch to brown cake.) Place cake under broiler and broil until top is lightly browned (or use a kitchen blowtorch and move the flame constantly over surface until top browns). Let cool completely, dust top with confectioners’ sugar, and cut into slices. (The cake can be stored in an airtight container for up to 3 weeks).
APRICOT-WALNUT TEA LOAF
Makes 1 loaf
8 ounces chopped apricots
4 ounces golden raisins
4 ounces raisins
1/2 cup chopped walnuts
1 tablespoon chopped candied ginger
1 teaspoon mixed spice or pumpkin pie spice
1 1/4 cup boiling water or black tea
1 egg, beaten
1 cup (packed) light brown sugar
2 cups self-rising flour
2 tablespoons apricot jam mixed with 1 tablespoon water, for glaze
Softened butter, for spreading
1. In a large bowl, combine the fruit, nuts, ginger, spices, and water or tea. Soak for 30 minutes, or until the fruit absorbs most of the liquid.
2. Preheat the oven to 350°F. Coat a 9-inch loaf pan with no-stick baking spray.
3. Stir the egg, sugar, and flour into the fruit mixture; mix until combined. Transfer to the prepared pan.
4. Bake the loaf for 60 to 75 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan on a wire rack for about 10 minutes. Invert loaf onto rack; return to upright.
5. In a small bowl, heat apricot jam and water in a microwave on HIGH for 15 to 20 seconds, or until runny. Brush over top of warm cake. Let cool completely before cutting into slices. Serve slices spread with butter.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com.
