Simnel Cake is an easy to make, light fruit cake, with a marzipan topping. There is also a layer of marzipan in the middle, making it especially moist and delicious.
The History of Simnel Cake
The origins of Simnel Cake date back to medieval times. However, more recently Simnel Cake was associated first with Mother’s Day and now, even more commonly, with Easter. Hence it is topped with yet another layer of marzipan and eleven marzipan balls to represent the apostles. Whilst there were, of course, twelve apostles, Judas does not get a place on the cake because he betrayed Jesus.
Whether you celebrate Easter or not, this lighter fruitcake is perfect for spring. Unlike the heavier fruitcakes we enjoy at Christmas, Simnel Cake does not require any ageing. In fact, it is best eaten within a few days of applying the marzipan topping.
How Long Does The Cake Last?
Fruitcakes will keep for a number of months, but once my Simnel Cake is decorated, I like to use it up within a week or so. As the marzipan is the only topping, and it is not covered with fondant or other kind of icing, the marzipan does tend to dry out after a few days.
If you do not put the layer of marzipan in the middle and leave the marzipan topping off (see below), you can enjoy this recipe simply as a fruitcake, which will keep for much longer in a sealed container.
Is This Recipe Gluten-Free?
This recipe contains gluten. I am currently working on a gluten-free version, so watch this space!
What If I Don’t Like Marzipan?
You cannot really have a Simnel Cake without marzipan. However, if you are just looking for a lighter fruitcake, this could definitely be the recipe for you. Simply omit the layer of marzipan and make the recipe as directed to make a plain lighter fruitcake. Leave the marzipan off the top as well. If you want to frost the cake, you could try this Apricot Butter Icing from BBC Food.
Tips for Making Simnel Cake
Simnel Cake is very easy to make, if you follow the recipe as it is written. Top tips:-
- It is not traditional to soak the dried fruit in alcohol but it really does enhance the flavour and texture of the cake.
- Be sure to add the eggs one at a time with a couple of tablespoons of flour as directed to avoid the eggs curdling. All is not lost if they do curdle; you can still bake the cake and it will turn out okay. However, the texture is better if you beat the eggs in one at a time.
- Good ingredients make a good cake. Be sure your dried fruit mixture is within its date and has a nice assortment of mixed dried fruit. If you can’t find a mixture you like, you can put together your own bespoke mixture of 3½ cups or 500 grams of raisins, sultanas, chopped dried apricots or dates, any dried fruit you like really.
- Make the marzipan circle for the centre of the Simnel Cake slightly smaller in diameter than the actual cake. I make a marzipan circle 7 inches (about 17 cm) in diameter for this 8 inch (20 cm) cake. This keeps the edge of the cake smooth, without any marzipan oozing out.
- Be sure to make a small indent with the back of a spoon in the centre of the cake so that the cake rises well.
- Allow the cake to cook completely before you attempt to remove it from the pan.
- Apply the marzipan topping no more than 24 hours before you serve the Simnel Cake to avoid it drying out.
Decorating the Cake
Traditional Simnel Cakes are decorated very simply with the layer of marzipan and marzipan balls. Nevertheless, if you want to add other decorations such as little chicks or tiny Easter eggs, that is absolutely fine too. I love Easter decorations!
Simnel Cake – Printable Recipe
Simnel Cake
Ingredients
- 3½ cups mixed dried fruit
- ½ cup glacé cherries, finely chopped Glacé cherries are also known as candied cherries
- 3 tablespoons brandy Rum may be used in place of brandy
- 1½ cups plain flour Plain flour is also known as all-purpose flour
- ¼ cup ground almonds also known as almond meal
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup butter, softened plus extra for greasing the baking tin Butter should be at room temperature
- 1 cup caster sugar Caster sugar is also known as superfine sugar. Granulated will work but caster is better.
- zest of one lemon use an unwaxed lemon or scrub the peel before zesting
- 3 large eggs, at room temperature
- 2 tablespoons milk
- 2 pounds marzipan
- 3 tablespoons apricot jam you may need more or less
Instructions
- Preheat the oven to 170°C (325°F) or 150°C (300°F) for fan ovens.
- Measure the cherries and the mixed dried fruit into a bowl and pour the brandy over top. Stir just to coat the fruit with the liquor. Set aside.
- Grease the bottom and sides of an 8 inch (20 cm) non-stick round springform cake tin with butter. Line the bottom with a circle of greaseproof paper.
- Measure the flour, ground almonds, baking powder, cinnamon, ginger and nutmeg into a bowl. Set aside.
- Cream the butter and sugar together with an electric mixer or using a bowl and spoon.
- Add the lemon zest to the butter and sugar mixture.
- Add one of the eggs with two tablespoons of the flour to the butter and sugar mixture. Blend thoroughly and scrape down the bowl with a spatula.
- Add the second egg with two tablespoons of the flour. Blend thoroughly and scrape down the bowl with a spatula.
- Add the third egg with two tablespoons of the flour. Blend thoroughly and scrape down the bowl with a spatula.
- Fold in the fruit and any remaining brandy with a wooden spoon.
- Roll out 200 grams (about 7 ounces) of the marzipan into a 7 inch (18 cm) circle. I use a pre-measured parchment paper circle to cut round.
- Spoon half the cake mixture into the baking pan, pushing it right out to the sides of the pan and smoothing the top with a knife or spatula.
- Top with the circle of marzipan.
- Carefully spoon the remaining cake mixture over the marzipan circle, using a knife or rubber spatula to carefully push it right out to the sides of the pan.
- Smooth the top of the cake with a spatula or knife, and then use a kitchen spoon to make a small spoon-shaped dent with the back of the spoon, right in the middle of the cake.
- Put the cake in the oven and bake for 30 minutes.
- Reduce the heat to 150°C (300°F) or 130°C (275°F) for another 50 to 60 minutes.
- The cake should have risen and be firm on top at this point. However, ovens vary, so check if the cake is cooked by inserting a skewer in the centre. If the skewer comes out clean the cake is done. If not, continue to cook the cake in 10 minute increments, checking after each to see if it is cooked by inserting the skewer in the centre.
- When the cake is done, remove it from the oven and sit it on a wire rack to cool completely to room temperature.
- When the cake is completely cool, carefully run a kitchen knife around the edge of the pan. Un-spring the springform circle and remove to carefully.
- Using another wire rack, carefully turn the cake over and lift the bottom of the springform pan off the cake. If it does not lift straight off, you can use a kitchen knife to gently persuade it. Remove the circle of greaseproof paper.
- The bottom of the cake will be flat, making it perfect for the marzipan topping.
- To decorate the cake, roll out the remaining marzipan into a circle 8 inches (20 cm) in diameter. I like to use a pre-measured parchment paper circle to cut round.
- Heat 2 to 3 tablespoons of apricot jam in a saucepan over low heat, just to melt it a little.
- Brush the apricot jam over the top of the cake.
- Top the cake with the circle of marzipan.
- Roll the remaining marzipan into eleven small balls. You may not need all the marzipan.
- Brush a tiny amount of apricot jam on the bottom of one of the marzipan balls and stick on the cake, near to the edge.
- Repeat with the remaining marzipan balls, arranging them in a circle around the outside edge of the top of the cake.
- Store the cake in an airtight container and use within 5 to 7 days.
Notes
Equipment
- 1 circle of greaseproof paper Use a 7 or 8 inch circle of greaseproof paper
- 1 freestanding mixer You can use a hand-held electric mixer or a bowl and wooden spoon (the latter only if you have strong arms!)
- 1 spatula
did you make this recipe?
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The photographs in this post were taken by the lovely Terry Joshi.
Comments & Reviews
That looks so very good. Thanks for sharing it with us.
Thank you so much, Patrick. I’m glad you like it!
April, I’ve never heard of a simmel cake. This looks delicious!
Have a wonderful week.
Thank you, Elizabeth! Wishing you a wonderful week too!
This is such a lovely, special cake. I really enjoy marzipan so it’s right up my alley. And food with a history always tastes better!
Thank you so much, Faith! I agree, food with history always does taste better 🙂
This recipe is beautiful, although I did soak the fuit in the brandy overnight like you would with a Christmas cake.
But it was amazing!!!
I’m so glad you liked it, Chris! Thank you for letting me know. Soaking the fruit for longer is always a good idea if you have time 🙂