Easy Simnel Cake (Easter Fruitcake) Recipe

This Easy Simnel Cake Recipe is a delightful Easter treat that combines rich, fruity flavors with a moist, tender crumb. Packed with plump raisins, zesty citrus, and warm spices, every bite is a celebration of spring.

The marzipan layer adds a sweet, almond-infused surprise, while the golden toasted topping brings a satisfying crunch. Perfect for sharing with loved ones, this cake is as beautiful as it is delicious.

With just 1 hour 15 minutes of prep and the same for baking, this recipe is surprisingly simple yet impressive. The aroma of cinnamon and citrus filling your kitchen is irresistible, and the finished cake is a showstopper. Whether for Easter brunch or an afternoon tea, this fruitcake is sure to become a cherished tradition.

Ingredients for Easy Simnel Cake

• 1 ¾ cups (8¾ oz/248 g) mixed dried fruit (e.g., raisins, diced apricots, currants)
• ¾ cup (3¾ oz/106 g) glace cherries, halved (optional: substitute with dried cranberries)
• 3 tablespoons brandy (optional: substitute with orange juice for a non-alcoholic version)
• Zest and juice from 1 medium orange
• Zest and juice from 1 lemon
• 500 g (about 2 ¼ cups/18 oz) marzipan
• Granulated sugar (for rolling out marzipan)
• 1 cup plus 2 tablespoons (9 oz/255 g) butter, softened
• ⅔ cup (4 oz/115 g) dark brown sugar
• 4 large eggs, at room temperature
• 1¼ cups (6¼ oz/177 g) all-purpose flour
• 1 cup (4 oz/115 g) ground almonds
• 2 teaspoons mixed spice (or substitute with 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp allspice)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons strained apricot jam
• Egg wash (1 egg beaten with 1 tbsp water)

Step-by-Step Instructions

1. Prepare the fruit: In a small saucepan, combine mixed dried fruit, glace cherries, brandy, orange zest and juice, and lemon zest. Simmer over medium-low heat. Remove from heat, cover, and let cool for 1 hour, stirring occasionally, until the liquid is absorbed.
2. Preheat the oven: Set to 325°F (160°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with two layers of parchment paper.
3. Prepare the marzipan: On a surface sprinkled with granulated sugar, roll out half the marzipan to ¼-inch thickness and cut an 8-inch (20 cm) circle. Repeat with the remaining half. Set aside.
4. Make the batter: In a stand mixer or with a handheld mixer, beat butter and brown sugar on medium speed until light and fluffy (about 5 minutes). Add eggs one at a time, scraping the bowl to ensure even mixing.
5. Combine dry ingredients: In a medium bowl, mix flour, ground almonds, mixed spice, baking powder, and salt. Gradually add to the butter mixture.
6. Fold in the fruit: Gently fold the cooled dried fruit and any remaining liquid into the batter.
7. Assemble the cake: Pour half the batter into the prepared pan. Place one marzipan circle on top, then add the remaining batter.
8. Bake: Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
9. Decorate: Brush the top of the cake with apricot jam. Place the second marzipan circle on top. Crimp the edges for a ruffle pattern if desired.
10. Add marzipan balls: Divide the remaining marzipan into 11 equal portions, roll into balls, and place evenly around the edge of the cake. Brush the marzipan and balls with egg wash.
11. Toast the marzipan: Turn the broiler on high. Place the cake on a baking sheet and broil for 1-2 minutes, watching carefully, until the marzipan starts to caramelize.
12. Serve and store: Let cool before slicing. Enjoy with tea! Store in an airtight container at room temperature for up to 5 days or freeze for up to 4 weeks.

Perfect Pairings: Serving Suggestions

This Easy Simnel Cake is a delightful treat on its own, but it pairs wonderfully with a cup of Earl Grey tea or a glass of sweet dessert wine. For a festive touch, serve it with a dollop of clotted cream or a drizzle of warm custard. It’s also a great addition to an Easter brunch spread alongside fresh fruit and pastries.

Storage Secrets: Keeping It Fresh

Store your Simnel Cake in an airtight container at room temperature for up to 5 days. If you’d like to keep it longer, wrap it well in plastic wrap and freeze for up to 4 weeks. To thaw, simply leave it at room temperature for a few hours. For a quick refresh, warm a slice in the microwave for 10-15 seconds before serving.

Time-Saving Tips for Busy Bakers

To save time, prepare the dried fruit mixture the night before and let it soak overnight. This allows the flavors to meld beautifully and reduces prep time on baking day. If you’re short on time, you can also skip the marzipan decorations on top and simply use one layer of marzipan inside the cake for a simpler yet still delicious version.

Equipment Essentials: What You’ll Need

For this recipe, an 8-inch springform pan is essential for easy removal of the cake. A stand mixer or handheld electric mixer will make creaming the butter and sugar a breeze. Don’t forget a rolling pin and granulated sugar for rolling out the marzipan smoothly. A pastry brush is also handy for applying the apricot jam and egg wash.

Recipe Variations: Make It Your Own

Feel free to customize this Simnel Cake to suit your taste! Swap the brandy for orange liqueur or rum for a different flavor profile. You can also experiment with the dried fruit mix—try adding dates or cranberries for a twist. For a nut-free version, replace the ground almonds with an equal amount of all-purpose flour.

Easy Simnel Cake Recipe (Easter Fruitcake)

Shaziya

This Easy Simnel Cake Recipe is a delightful Easter treat that combines rich, fruity flavors with a moist, tender crumb. With just 1 hour 15 minutes of prep and the same for baking, this recipe is surprisingly simple yet impressive.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 1 minute min

Servings 14 people

Ingredients

  

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• 1 ¾ cups mixed dried fruit (such as raisins, diced apricots and currants)
• ¾ cup glace cherries, halved
• 3 tablespoons brandy
• Zest and juice from 1 medium orange
• Zest and juice from 1 lemon
• 500 g marzipan
• granulated sugar for rolling out marzipan
• 1 cup butter, softened
• ⅔ cup dark brown sugar
• 4 large eggs, at room temperature
• 1¼ cups all-purpose flour
• 1 cup ground almonds
• 2 teaspoons mixed spice
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons strained apricot jam
• Egg wash

Instructions

 

• In a small saucepan over medium-low heat, combine the mixed dried fruit, glace cherries, brandy, orange zest and juice and lemon zest and let come to a simmer. Remove from the heat, cover and set aside, stirring occasionally, until cooled to room temperature and the liquid has been absorbed. (This will take about 1 hour.)
• Preheat the oven to 325°F (160°C) and butter and line the bottom of an 8-inch (20 cm) springform pan with two layers of parchment. Set aside.
• On a surface sprinkled with granulated sugar, roll out ½ the marzipan to ¼-inch thick and cut out an 8-inch (20 cm) circle. Repeat with the remaining ½ to yield another 8-inch (20 cm) circle. Set these and the remaining marzipan aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter and brown sugar together on medium speed until light and fluffy, about 5 minutes.
• Add the eggs, one at a time. Scrape the bowl a few times to ensure even mixing.
• In a medium bowl, combine the flour, almonds, mixed spice, baking powder and salt, then gradually add this to the butter mixture.
• Fold in the cool dried fruit and any remaining liquid in the pot.
• Pour half of the batter into the prepared springform pan, top with the circle of marzipan and then pour on the remaining batter.
• Bake for 60-75 minutes, until a wooden skewer comes out clean. Let cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
• Brush the top of the cake with the apricot jam and place the marzipan circle on top of the cake. You can crimp the edges to create a ruffle pattern if you wish.
• Divide the rest of the marzipan into 11 equal portions and roll each into a ball.
• Brush the marzipan on the cake with egg wash, then place the balls evenly spaced around the edge of the circle. Brush the marzipan balls with more egg wash.
• Turn the broiler on high, place the cake on a baking sheet and broil for 1 or 2 minutes until toasted, watching very carefully. Remove as soon as the marzipan starts to caramelize.
• Let cool before slicing and enjoy with a cup of tea. Store in an airtight container at room temperature for up to 5 days. It also can be wrapped well and frozen for up to 4 weeks.

Keyword Easter fruitcake, easy baking, marzipan topping, Simnel cake, traditional dessert

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