Classic Simnel Cake Recipe

Ingredients

• 400g mixed dried fruit (sultanas, currants, raisins)
• 50g mixed peel
• 150ml orange juice or strong black tea (for soaking)
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 225g self-raising flour (or 225g plain flour + 2 tsp baking powder)
• 100g ground almonds
• 1 tsp ground cinnamon (or nutmeg, or a mix)
• Zest of 1 orange and 1 lemon
• 400g ready-to-roll marzipan (about 250g for a middle layer, 150g for top and decorations)
• 3 tbsp apricot jam or sugar syrup (warmed) for glazing
• Optional: 2–3 tbsp brandy, rum or orange liqueur for soaking (for a boozy version)

Equipment

• Two 20cm (8in) round cake tins or one deep 20cm tin
• Electric mixer or wooden spoon
• Mixing bowls, spatula, skewer
• Rolling pin and baking paper
• Serrated knife and cooling rack

Instructions

1. Soak the fruit: Place the mixed dried fruit and mixed peel in a bowl and cover with orange juice or strong tea. Stir in spirit if using. Cover and leave to soak for several hours or overnight — this deepens flavour and plumps the fruit.
2. Preheat and prepare tins: Preheat the oven to 170°C (150°C fan) / 340°F / Gas 3. Grease and line two 20cm tins (or a deep tin) with baking paper.
3. Cream butter and sugar: Beat the softened butter and caster sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition. If the mixture looks like it may curdle, add a tablespoon of flour with each egg.
4. Add flavour: Stir in the orange and lemon zest and sift in the flour (and baking powder if using plain flour). Fold in the ground almonds and spice until evenly combined.
5. Fold in the fruit: Drain (or include soaking liquid if you prefer a moister cake) and fold the soaked fruit and peel into the batter gently — do not overmix.
6. Divide and bake: Spoon the mixture into the prepared tins (or into the deep tin) and level the tops. Bake for around 1 hr–1 hr 20 mins until a skewer inserted into the centre comes out clean. For fan ovens reduce temperature by 20°C.
7. Cool and prepare marzipan: Leave cakes in tins for 10–15 mins then turn out onto a wire rack to cool completely. Roll out about 250g marzipan to the size of the cake for the middle layer and 150g for the top.
8. Assemble with marzipan: If you baked two layers, spread a little warmed apricot jam on the cut surface of the bottom layer, place the rolled marzipan disc on top and sandwich with the second cake layer. If you used a single deep tin, slice the cake horizontally and insert the marzipan disc between layers.
9. Top marzipan and decorate: Roll the remaining marzipan to cover the top of the cake smoothly. Use a little jam to stick it on. Make eleven small marzipan balls and place them in a ring on the top — these traditionally represent the eleven apostles (excluding Judas).
10. Glaze: Brush the marzipan with warmed apricot jam to glaze. Alternatively, lightly grill under a hot grill for a minute or two to caramelise — watch carefully to avoid burning.
11. Rest before serving: Wrap the cake and rest for 24–48 hours to allow flavours to develop before slicing and serving.

Nutrition estimate (per slice)

Approx. 360 kcal • Fat 14g • Carbs 50g • Protein 5g • Fibre 2g

Serving ideas

• Serve sliced with a cup of tea or coffee.
• Pair with clotted cream or a small glass of sweet sherry for dessert.
• Wrap in parchment and cellophane for an Easter or holiday gift.
• Variations: Make a lighter citrus version with extra zest and candied peel; soak fruit in alcohol for a boozy cake; try gluten-free flour blends and dairy-free spreads for intolerances.

Tips & troubleshooting

• Do not overmix the batter once the flour is added — overworking causes a dense cake.
• Test with a skewer: if it comes out clean (or with a few moist crumbs) the cake is done.
• To avoid a soggy bottom, ensure tins are well lined and bake on a middle shelf; underbaking causes wet centres.
• If the cake is dry, brush warm syrup or extra jam between layers before sandwiching the marzipan.
• Wrap and rest the cake for 24–48 hours — this develops flavour and firms texture.

FAQ

For more recipes and baking guides visit our recipes index. For historical background see an overview at BBC Food.