I’ve made this recipe so many times now, and each time it brings that cozy, familiar feeling back. It’s the kind of cake you slice slowly, maybe with tea, maybe with family, and you just enjoy the moment.

If you’ve never tried making a traditional Easter fruitcake before, this is honestly the easiest place to start. It’s simple, forgiving, and really rewarding.

What Makes Simnel Cake So Special?

Simnel cake isn’t just any fruitcake. It has this beautiful layer of marzipan baked right into the center, plus another one on top. That double hit of almond flavor is what makes it stand out.

Then there are the 11 little marzipan balls sitting on top. They’re not just decoration, they actually symbolize the apostles, minus Judas. I always find that detail kind of charming.

It’s also lighter than a typical Christmas fruitcake. Still packed with fruit, still rich, but there’s a freshness from the citrus that balances everything out nicely.

Ingredients Needed for the Recipe

• Mixed dried fruit – adds sweetness, chewiness, and that classic fruitcake texture.
• Glacé cherries – bring a soft, fruity bite and a bit of color throughout the cake.
• Brandy – soaks into the fruit and deepens the flavor (you can swap with orange juice).
• Orange and lemon zest + juice – brighten the cake and cut through the richness.
• Marzipan – gives that signature almond flavor and forms both the middle and top layers.
• Granulated sugar – used for rolling out the marzipan without sticking.
• Butter – creates a soft, rich base for the cake.
• Dark brown sugar – adds moisture and a slightly caramel-like depth.
• Eggs – help bind everything together and create structure.
• All-purpose flour – forms the base of the batter.
• Ground almonds – add a subtle nutty flavor and tender texture.
• Mixed spice – brings warmth and a gentle spiced aroma.
• Baking powder – helps the cake rise and stay light.
• Salt – enhances all the flavors.
• Apricot jam – helps the top marzipan layer stick and adds a glossy finish.
• Egg wash – gives the marzipan that golden toasted look.

A Few Little Prep Tips Before You Start

I’ve learned this the hard way, rushing the fruit soaking step never works out well. Letting the dried fruit really absorb all that liquid makes a huge difference in flavor and texture.

Also, don’t skip lining your pan properly. This cake is quite rich and dense, so a good parchment lining helps it bake evenly and release cleanly.

And one more thing, keep an eye on your marzipan when toasting. It goes from golden to burnt faster than you’d think.

How to make Easy Simnel Cake Recipe (Easter Fruitcake)?

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Step 1 – Soak the Fruit

In a saucepan, combine the dried fruit, cherries, brandy, and citrus zest and juice. Let it gently simmer for a few minutes to wake everything up.

Once done, cover and leave it to cool completely. Give it about an hour so the fruit absorbs all that flavor.

Step 2 – Prepare the Pan and Oven

Preheat your oven to 325°F (160°C). Line an 8-inch springform pan with parchment, using two layers at the base.

This step might feel small, but it really helps the cake bake evenly and not stick later.

Step 3 – Roll Out the Marzipan

Dust your surface with sugar and roll out half the marzipan into an 8-inch circle. Repeat with another portion for the top layer.

Set those aside carefully. Try not to stretch them too thin, you want a nice soft layer inside.

Step 4 – Cream Butter and Sugar

Beat the butter and brown sugar together until light and fluffy. This takes about 5 minutes, so don’t rush it.

This step builds the base texture of your cake, so it’s worth doing properly.

Step 5 – Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

It might look slightly curdled at some point, but don’t worry, it comes together once the flour goes in.

Step 6 – Mix Dry Ingredients

In another bowl, combine flour, ground almonds, mixed spice, baking powder, and salt.

Gradually add this to the wet mixture, stirring gently until everything is combined.

Step 7 – Fold in the Fruit

Add your cooled fruit mixture along with any remaining liquid. Fold it in gently so it spreads evenly.

This is where the cake really starts to smell amazing, honestly.

Step 8 – Assemble the Cake

Pour half the batter into the pan, place one marzipan circle on top, then cover with the remaining batter.

Try to spread it evenly so the marzipan sits nicely in the center.

Step 9 – Bake

Bake for 60 to 75 minutes, until a skewer inserted comes out clean.

Let it cool in the pan for about 20 minutes, then transfer to a rack to cool completely.

Step 10 – Decorate

Brush apricot jam over the top and place the second marzipan circle. Shape the edges if you like.

Roll the remaining marzipan into 11 balls and arrange them around the edge.

Step 11 – Toast the Top

Brush everything with egg wash and place under a hot broiler for 1 to 2 minutes.

Watch closely, it browns very quickly. Remove as soon as it turns golden.

How to Store and Freeze Simnel Cake

Once cooled, I usually keep the cake in an airtight container at room temperature. It stays fresh for about five days, sometimes even better on day two.

If you want to make it ahead, freezing works really well too. Just wrap it tightly and freeze for up to four weeks.

Let it thaw at room temperature before serving, and it’ll taste just as good.

Tips

• Coat your dried fruit lightly in flour to prevent sinking.
• Soak the fruit overnight for deeper flavor if you have time.
• Use apricot jam for a subtle, not overpowering sweetness.
• Keep a close eye when broiling the marzipan – it burns quickly.
• Let the cake cool fully before slicing for clean cuts.
• If skipping alcohol, use extra orange juice for soaking the fruit.
• Don’t overmix once flour is added, it keeps the cake tender.

Serving Ideas for Easter

I like serving this cake slightly thick sliced, with a warm cup of tea. It feels simple, but it’s honestly perfect that way.

If you want to dress it up a bit, a light dusting of powdered sugar works nicely. Nothing too heavy, since the cake already has so much flavor.

It also pairs beautifully with fresh fruit on the side. Something juicy and bright balances the richness really well.

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Easy Simnel Cake Recipe (Easter Fruitcake)

Author: Elly Cooking Method: Baking Cuisine: British Courses: Desserts

Difficulty: Intermediate Prep Time 45 mins Cook Time 75 mins Rest Time 60 mins Total Time 3 hrs

Cooking Temp: 160  C Servings: 12 Estimated Cost: $ 25 Calories: 485

Best Season: Spring, Easter

Description

This traditional Simnel Cake is a lighter, zesty fruitcake perfect for Easter celebrations. Distinguished by a hidden layer of nutty marzipan baked inside and a toasted marzipan topping decorated with 11 symbolic balls, this cake is sweet, dense, and loaded with brandy-soaked dried fruits and aromatic spices. It's a beloved treat in the UK and Ireland that brings a taste of spring and tradition to your table.

ingredients

Servings

Fruit Soak

• 1 ³⁄₄ cups mixed dried fruit (raisins, diced apricots, currants)
• ³⁄₄ cup glacé cherries (halved, not maraschino)
• 3 tbsp brandy (or orange juice for alcohol-free)
• 1 medium orange (zest and juice only)
• 1 medium lemon (zest and juice only)

Cake Batter & Marzipan

• 500 g marzipan (divided; store-bought or homemade)
• 1 cup + 2 tbsp butter (softened)
• ²⁄₃ cup dark brown sugar (packed)
• 4 large eggs (room temperature)
• 1 ¹⁄₄ cups all-purpose flour
• 1 cup ground almonds (almond meal)
• 2 tsp mixed spice (or pumpkin pie spice)
• 1 tsp baking powder
• ¹⁄₂ tsp salt
• 3 tbsp apricot jam (strained, for gluing)
• 1 serving egg wash (1 egg beaten with splash of milk)
• as needed granulated sugar (for rolling marzipan)

Instructions

Preparation

1. Soak the Fruit

   In a small saucepan over medium-low heat, combine mixed dried fruit, glacé cherries, brandy, orange zest/juice, and lemon zest/juice. Bring to a simmer, then remove from heat. Cover and set aside for about 1 hour until cool and liquid is absorbed.
   Can be done a day in advance for deeper flavor.
   Mark as complete

2. Prep Oven and Pan

   Preheat oven to 325°F (160°C). Butter an 8-inch (20cm) springform pan and line the bottom with two layers of parchment paper.
   Mark as complete

3. Prepare Marzipan Layers

   Sprinkle a work surface with granulated sugar. Roll out half the marzipan to ¼-inch thickness and cut an 8-inch circle. Repeat with the other half. Set circles and remaining marzipan aside.
   Keep unused marzipan covered to prevent drying.
   Mark as complete

Make the Batter

1. Cream Butter and Sugar

   In a stand mixer with a paddle attachment, beat softened butter and dark brown sugar on medium speed until light and fluffy (about 5 minutes).
   Scrape down the bowl occasionally.
   Mark as complete

2. Add Eggs

   Add eggs one at a time, mixing well after each addition. Scrape the bowl to ensure even incorporation.
   Ensure eggs are room temperature to prevent curdling.
   Mark as complete

3. Combine Dry Ingredients

   In a separate bowl, whisk together flour, ground almonds, mixed spice, baking powder, and salt. Gradually add this dry mixture to the butter mixture.
   Mark as complete

4. Fold in Fruit

   Gently fold in the cooled soaked fruit and any remaining liquid until evenly distributed.
   Mark as complete

Bake and Assemble

1. Layer and Bake

   Pour half the batter into the prepared pan. Place one marzipan circle on top. Pour the remaining batter over the marzipan. Bake for 60–75 minutes until a skewer inserted comes out clean.
   Cover with foil if the top browns too quickly.
   Mark as complete

2. Cool

   Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
   Must be completely cool before decorating.
   Mark as complete

3. Decorate Top

   Brush the top of the cooled cake with strained apricot jam. Place the second marzipan circle on top. Crimp edges if desired.
   Mark as complete

4. Add Symbolic Balls

   Divide the remaining marzipan into 11 equal pieces and roll into balls. Brush the top marzipan layer with egg wash, place balls around the edge, and brush balls with more egg wash.
   11 balls represent the 11 faithful apostles.
   Mark as complete

5. Toast Marzipan

   Turn the broiler to high. Place cake on a baking sheet and broil for 1–2 minutes until the marzipan is golden and toasted. Watch closely to prevent burning!
   A kitchen torch can also be used for precision.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 22gg34%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 210mgmg9%

Potassium 245mgmg8%

Total Carbohydrate 68gg23%

Dietary Fiber 3gg12%

Sugars 48gg

Protein 6gg12%

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Calcium 6% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Soaking Time: For best results, soak the fruit in the brandy and juices overnight before baking.
• Alcohol-Free: Substitute the brandy with an equal amount of orange juice.
• Prevent Sinking: Toss the soaked fruit in a tablespoon of flour before folding into the batter to keep them suspended.
• Watch the Broiler: Marzipan contains sugar and burns very quickly. Do not walk away while toasting!

Keywords: simnel cake, easter fruitcake, marzipan cake, traditional easter recipe, british dessert, almond fruitcake