Mothering Sunday & Simnel Cake
“But Jerusalem which is above is free, which is the mother of us all.” - Gal. 4:26
The Fourth Sunday in Lent marks the middle of the Lenten fast and has traditionally been marked with special activities. It has various names, including Mothering Sunday and Refreshment Sunday. The former title is a reference to the fact that this was the traditional day for apprentices and young people "in service" (i.e., working as servants) to have a holiday to go home and visit their mothers, bringing with them presents. Mothering Sunday is the original "mother's day" and reminds us of our natural mothers and also of our spiritual mother, the Church.
A simnel cake made by the Rector’s wife one mothering Sunday a few years ago.
A fuller explanation of the history of the observance and its customs may be found by following this link provided by Project Canterbury.
As the linked article notes, the occasion is marked with a special holiday confection called simnel cake, baked with fine flour, sugar, and fruit. Two recipes are provided below. Customarily, the simple cake has 11 balls of marzipan on top to represent the 12 apostles (Judas doesn’t get one).
These modern recipes are considerably simpler than the original boiled and baked cakes described in the article. In many churches today it is the custom to bring the simnel cake to church to be blessed and distributed. It is appropriate to present the cake at the Altar, together with the alms and oblations, at the time of the Offertory. It may be blessed either before the Great Thanksgiving or at the end of the service after the Post Communion Prayer. A prayer of blessing is also given below.
A Recipe for Simnel Cake
from St. Paul's Church, Salem, New York
¾ cup butter ½ tsp. salt
2 cups sugar ¾ cup raisins
4 eggs 1 cup diced candied fruit
2 cups flour 1 cup almond paste
sugar icing glaze
Grease a large round deep cake pan (10") and set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Blend in flour and salt, adding candied fruit and raisins last. Pour half of the batter into the cake pan. Roll out almond paste and place on top of the batter. Cover almond paste with remaining batter. Bake at 300º for one hour. Frost with confectioner’s sugar glaze.
Another Recipe for Simnel Cake
from St. Paul's Cathedral, Burlington, Vermont
Combine the following ingredients and bake in a greased loaf pan at 300º for one hour.
½ cup butter
1 cup flour
½ cup sugar
2 ounces candied citron peel
1½ cups currants (or raisins)
2 eggs
Cool the cake on a rack, then slice and wrap individual slices in foil or plastic wrap.
*The text for this post has been drawn from the wonderful - and sadly now defunct - website, Full Homely Divinity, published by the Consortium of Country Churches.
