Simnel Cake Recipe: Traditional Easter Fruit Cake
Simnel cake recipe with marzipan layer and 11 balls. A traditional British Easter fruit cake with step-by-step instructions.
Simnel cake is one of Britain’s most recognisable Easter bakes, a rich fruit cake layered with marzipan and topped with eleven golden marzipan balls, representing the apostles (excluding Judas).
Unlike Christmas fruit cakes, Simnel cake is lighter in texture and flavour, making it perfect for spring. The combination of dried fruits, citrus notes, and soft almond sweetness gives it a distinctive character that has endured for centuries.
If you’d like to explore how this cake evolved from medieval times to its place in Easter traditions, read the full history here: The History and Origins of Simnel Cake.
Recommended Tools & Tips
A few simple tools can make preparing Simnel cake easier and more consistent:
A stand mixer or hand mixer helps cream the butter and sugar evenly, creating a lighter cake texture despite the richness of the fruit. I like using my KitchenAid Stand Mixer as it allows me to mix hands-free while preparing the other ingredients.
Use an 8×3 inch (20cm) Round Aluminium Cake Pan for this bake, as the deeper tin provides enough space for the batter and marzipan layer. Line it well with parchment, especially the base and sides, to prevent sticking.
I always use a Digital Kitchen Scale when baking, as it provides accurate measurements, which is especially important for fruit cakes to maintain the right balance in texture.
A Rolling Pin helps roll the marzipan evenly without tearing. Roll from the centre outwards, rotating frequently to maintain an even thickness. For a neat shape, place a round plate upside down on the marzipan and cut around it.
Use good-quality store-bought Marzipan with a higher almond content, as it gives a smoother, more pliable finish and better flavour. Making your own marzipan can be challenging due to food safety concerns from using fresh egg whites, as well as the risk of an inconsistent texture.
A pastry brush helps apply apricot jam evenly, ensuring the marzipan adheres neatly. I like using a Silicone Pastry Brush as it is easy to clean and can go straight into the dishwasher.
Storage & Serving Tips
Simnel cake improves in flavour after a day or two as the fruit settles.
Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 1 week, but bring to room temperature before serving.
It can also be frozen (without decoration) for up to 1 month. Thaw overnight in the refrigerator, then decorate before serving.
Simnel Cake Recipe: Traditional Easter Fruit Cake
Ingredients
- 200g unsalted butter, softened
- 200g light brown sugar
- 4 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- Zest of 1 orange
- Zest of 1 lemon
- 300g mixed dried fruits (raisins, currants, sultanas)
- 50g glacé cherries, chopped
- 2 tbsp milk
- 400g marzipan
- 2 tbsp apricot jam
Instructions
- 1
Prepare the workstation.
- 2
Gather all the tools and ingredients.
- 3
Preheat oven to 160°C (fan 140°C). Line a 20cm round cake tin with parchment.
- 4
Cream the butter and sugar together until light and fluffy.
- 5
Add the eggs one at a time, mixing well after each addition.
- 6
Sift together the flour, baking powder, mixed spice, and cinnamon, then fold into the mixture.
- 7
Add the citrus zest, dried fruits, and cherries. Mix until evenly combined.
- 8
Stir in the milk to loosen the batter slightly.
- 9
Spoon half of the mixture into the prepared tin and level the surface.
- 10
Roll out one-third of the marzipan into a disc the size of the tin and place it over the batter.
- 11
Add the remaining cake mixture on top and smooth the surface.
- 12
Bake for 1 hour 45 minutes, or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
- 13
Allow the cake to cool completely in the tin.
- 14
Warm the apricot jam slightly and brush over the top of the cake.
- 15
Roll out half of the remaining marzipan into a thin disc and place it on top.
- 16
Shape the remaining marzipan into eleven equal balls and arrange them around the edge.
- 17
Use a kitchen torch to lightly brown the marzipan, focusing on the tops of the balls and the inner disc. Keep the flame moving to achieve an even golden colour and avoid colouring the outer edge or burning the surface.
- 18
Serving: Slice and serve at room temperature. Simnel cake pairs beautifully with tea, making it ideal for Easter gatherings or spring afternoons.
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