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Simnel Cake!

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Celebrate tradition with this moist and fruity Simnel Cake, a classic British Easter cake filled with rich dried fruits and warming spices. Topped with a smooth marzipan layer, it balances sweetness and texture perfectly, making it ideal for festive gatherings or teatime indulgence.

Ingredients

Scale

Fruits

  • 225g dried mixed fruits (raisins, currants, sultanas)

Dairy & Eggs

  • 225g unsalted butter, softened
  • 225g brown sugar
  • 4 large eggs, room temperature

Dry Ingredients

  • 225g plain flour
  • 100g ground almonds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Flavorings & Toppings

  • 250g marzipan (for layering and decorating)
  • 2 tablespoons apricot jam (warmed for glazing)
  • 1 teaspoon almond extract (optional)

Instructions

  1. Prepare the Fruits: Chop any larger dried fruits and soak them in warm water or your chosen liquor for at least 30 minutes to plump them up and retain moisture in the cake.
  2. Cream Butter and Sugar: Using a hand or stand mixer, cream the softened butter and brown sugar together until light and fluffy to aerate the batter for a tender crumb.
  3. Add Eggs and Extracts: Beat in eggs one at a time, mixing well after each addition. Stir in almond extract or vanilla extract for enhanced aroma and flavor.
  4. Fold in Dry Ingredients and Fruits: Sift together flour, ground almonds, cinnamon, and nutmeg. Gently fold these into the creamed mixture, then fold in the soaked dried fruits carefully without overmixing.
  5. Bake the Cake Base: Pour the batter into a greased and lined cake tin. Bake in a preheated oven at 160°C (320°F) for about 1 hour or until a skewer inserted into the center comes out clean.
  6. Add the Marzipan Layer: Roll out the marzipan to approximately the diameter of your cake. Place it on top of the baked cake and return to the oven for 10–15 minutes to gently set the marzipan.
  7. Final Glaze: Brush the top of the cake with warm apricot jam to give it a beautiful shine and sticky sweetness that complements the almond topping perfectly.

Notes

  • Always soak dried fruits for at least 30 minutes to maintain moisture in the cake.
  • Ensure eggs and butter are at room temperature for better mixing and cake texture.
  • Fold dry ingredients gently to avoid a dense or tough cake.
  • Keep the marzipan layer about 5mm thick to balance sweetness and texture.
  • Bake the cake slowly at moderate temperature to avoid burning while ensuring even cooking.

Nutrition

Find it online: https://amandafood.com/simnel-cake/