Simnel cake
A rich, fruity Easter cake with a hidden marzipan layer and a glazed almond-topped crown — traditional, boozy and brilliantly moreish.
Simnel cake is the cheeky, fruity show-off of British Easter baking: a dense, boozy fruit cake hiding a sweet marzipan layer and crowned with eleven little marzipan apostles. It’s the sort of bake that benefits from a bit of forward planning (fruit soaked overnight makes all the difference).
Make this for Easter lunch, a celebratory teatime or whenever you want something that says ‘traditional’ with a wink. The marzipan gives it a glossy, festive finish — and yes, you can absolutely make it the day before.
Ingredients
- 450 g mixed dried fruit — raisins, sultanas, mixed peel or a ready mixed fruit blend
- 200 ml strong tea — brewed and cooled
- 30 ml brandy — optional; for soaking and flavour
- 175 g unsalted butter — softened
- 175 g caster sugar
- 3 free-range eggs
- 225 g plain flour
- 5 ml baking powder
- 100 g ground almonds
- 5 ml mixed spice
- 5 ml ground cinnamon
- 1 orange zest — zest of 1 orange
- 450 g ready-made marzipan — use about two-thirds for the top and one third for the inner layer and decorations
- 30 ml apricot jam — warmed and sieved for glazing
- 30 ml milk — approx. 2 tbsp, only if mixture needs loosening
- 5 ml vanilla extract
- salt — a pinch
Equipment
- 20 cm loose-base cake tin
- rolling pin
- wire rack
- palette knife
Instructions
Put the mixed dried fruit into a bowl, pour over the strong tea and add the brandy if using. Stir, cover and leave to soak at room temperature for 8 hours or overnight.
Preheat the oven to 150°C fan/170°C conventional. Grease and line a 20 cm loose-base cake tin with baking paper, extending paper slightly above the rim.
Cream the unsalted butter and caster sugar together in a large bowl until pale and light, about 3–5 minutes with an electric mixer.
Beat in the free-range eggs one at a time, mixing thoroughly after each. If the mixture looks like it may curdle, beat in a tablespoon of the plain flour before adding the next egg.
Sift the remaining plain flour and baking powder into a bowl and stir in the ground almonds, mixed spice, ground cinnamon, orange zest and a pinch of salt.
Fold the dry mix into the creamed butter and sugar, add the vanilla extract and milk if the batter seems very stiff, then fold through the drained soaked fruit until evenly distributed.
Spoon half the batter into the prepared tin and level. Take about one-third of the ready-made marzipan, knead briefly and roll between two sheets of baking paper to form a disc slightly smaller than the tin. Gently place this marzipan disc onto the batter.
Carefully spoon the remaining batter over the marzipan, smooth the top and bake in the centre of the oven for 90 minutes. If the top is browning too quickly after 60 minutes, loosely cover with foil.
Remove the cake from the oven and leave it to rest in the tin for 10 minutes before turning out.
Turn the cake out onto a wire rack and leave to cool completely, about 2 hours.
Roll out the remaining ready-made marzipan to a disc to cover the top (use a little icing sugar to stop sticking). Warm the apricot jam and brush a thin layer over the cooled cake to act as glue. Place the marzipan disc on top and smooth. With the smallest remaining marzipan, roll 11 small balls and arrange around the edge to represent the traditional apostles.
Put the cake under a hot grill for 2–3 minutes until the marzipan is lightly golden, watching constantly so it doesn't burn. Alternatively, use a blowtorch for a controlled finish.
Tips
- Soak the fruit overnight to plump it up; if you’re in a rush warm the tea first but expect slightly drier results.
- Knead and roll marzipan between two sheets of baking paper to transfer it cleanly onto the cake.
- If the top browns too quickly while baking, tent with foil from 60 minutes onwards — the centre will still need a good long bake.
- Make ahead: the cake improves after a day and will keep in an airtight tin for up to 7 days.
- Freeze slices wrapped well for up to 1 month; thaw in the fridge overnight.
Substitutions
brandy → equal quantity of orange juice or hot strong tea
Stays closeready-made marzipan → homemade marzipan (300 g ground almonds + 200 g icing sugar + 1 egg white), adjust quantities to cover layers
Stays closeplain flour → gluten-free plain flour blend (containing xanthan gum)
Noticeably differentunsalted butter → salted butter (omit the pinch of salt)
Stays close
Nutrition
Per serving · estimated
- 660
- Calories
- 10 g
- Protein
- 88 g
- Carbs
- 30 g
- Fat
- 3 g
- Fibre
- 52 g
- Sugar
- 180 mg
- Sodium
FAQ
Can I make the cake without alcohol?
Yes — replace the brandy with extra strong tea or orange juice for soaking. The cake will still be delicious, though slightly less boozy.
How long will simnel cake keep?
Stored in an airtight tin at room temperature it will keep well for up to 7 days. Refrigeration will dry it out, so avoid unless necessary.
Why does the cake sink in the middle?
Sinking is usually caused by underbaking, too much fat, or opening the oven too early. Ensure the centre passes the skewer test and avoid frequent oven-door checks early in the bake.
Why eleven marzipan balls?
Traditionally the eleven balls represent the eleven apostles (excluding Judas) and are part of the classic Simnel decoration.
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