Simnel Cake Recipe

Our simnel cake recipe is a fantastic fruit cake recipe. You could leave out the marzipan and use this recipe just as a fruitcake recipe.

A simnel cake recipe was traditionally made for Mother’s Day. We make ours now at Easter. Our simnel cake recipe is a great Easter cake. Simply put a layer of marzipan in the middle and eleven faithful Apostle balls of marzipan on the top.

For an alternative Easter cake why not make our Chocolate Celebration Cake Recipe, a wonderful chocolately cake.

If you love to bake why not come on one of our courses in our Cookery School in Chipping Sodbury.

For Easter and to go with our simnel cake recipe, we also sell our Hot Cross Buns and Easter Biscuits online.

Serves n/a

Ingredients

  • Cake batter

  • 125g soft butter

  • 3 small organic eggs

  • a big, three fingered pinch of baking powder

  • a small pinch of ground cinnamon

  • 1 shot of brandy

  • 125g organic soft brown sugar

  • 170g white flour

  • a big, three fingered pinch of mixed spice

  • 1 tbsp golden syrup

  • 150g Marzipan

  • The fruit

  • 125g organic soft brown sugar

  • 125g sultanas

  • 125g glace cherries

  • the chopped peel of 1 orange and 1 lemon

  • 125g currants

  • Decoration

  • 250g marzipan

  • 1 beaten egg

  • Apricot jam

Method

  1. Heat your oven to 150∘C, grease and line a 7” round cake tin.

  2. Beat the butter and sugar together until soft and fluffy.

  3. Slowly meld in the eggs by whipping at speed.

  4. Once the eggs are fully incorporated cast the next group of ingredients into the mix and beat thoroughly, so the batter you have is lumpless.

  5. Gradually stir in all the fruit.

  6. Pour half the mixture into the tin and level it off.

  7. Cover this with 150g of marzipan, rolled out to the width of a little finger and cut to fit the tin.

  8. Add the remaining cake mix on top. Smooth it down with a slight dip in the middle, allowing for the cake to rise.

  9. Bake the cake for an hour and a half, or until a skewer comes out clean when pushed into its centre.

  10. Remove the cake from its tin and leave to cool on a wire rack.

  11. Once cool, brush the cake with the apricot jam.

  12. Roll two thirds of the 250g of marzipan and cut to fit the top of the cake.

  13. Make eleven faithful apostle balls with the last of the marzipan and set them around the circumference of the cake.

  14. Paint with the beaten eggs then singe the top-most bits under the grill or with a blow torch.

  15. Serving suggestions: Eat on it’s own, with a cup of tea, or even with a slice of mild but tangy cheese. If you can’t eat it all at once this cake will last for years.