The article discusses the history of Simnel cake, described by 19th century British author Elizabeth Gaskell as being a cake eaten during Lent which always featuring saffron, believed to have its roots with the imposter Lambert Simnel, son of a baker in the time of King Henry VII of England. The cake is now eaten at Easter and is considered a light fruitcake. The origin of the recipe, based on the Latin word simila, a finely ground wheat flour, is explored.