Simnel Cake is a traditional Easter fruit cake that is light and citrusy with two layers of marzipan which adds a delicious nutty flavor. Unlike the rich, boozy fruitcakes of winter, this Easter cake recipe is a homemade fruit cake with lots of orange zest and tropical dried fruits. It's the perfect celebration of spring and a delicious centerpiece for your Easter table right next to those Hot Cross Buns and our favorite Easter desserts.
What is the History of Simnel Cake?
Simnel Cake has a very long and interesting history. Traditionally served during Lent or for Easter, it features 11 marzipan balls to represent Jesus' apostles (minus Judas Iscariot, of course). Since medieval times, the simnel cake has been served halfway through Lent for a day called Mothering Sunday, which is when young servant girls would return home to visit their Mother Church and their mothers. Although that tradition has changed, the simnel cake holds its place as a traditional Easter cake, although it is becoming less and less common!
Why You'll Love This Simnel Cake
- Perfect for Easter. Simnel cakes have been served during Lent or Easter for hundreds of years, if not longer. The religious significance of the 11 marzipan balls connects perfectly with the story of Jesus' rebirth, and you'll be continuing a long Easter tradition by baking this cake! From a flavor perspective, the mixture of citrus, apricot, and tender marzipan is so refreshing and light, especially this time of year!
- Bright, fruit flavor. One of the best things about the simnel cake is the balance of fruity flavors and marzipan. The citrus-soaked dried fruits and glace mix pop with a layer of marzipan baked directly in the middle of the cake and decorated on top. It's truly delicious and not overly heavy like traditional fruit cake.
- Make it ahead of time. Since this cake lasts well for about a week and the flavor develops as it sets, you can easily make it a few days before Easter. Just add the rest of the marzipan decorations before serving, and enjoy!
Ingredient Notes
To make this delicious Simnel Cake, you will need the following ingredients (full measurements in recipe card below):
- dried fruit mix - this is the classic mixed fruit you'll find in traditional fruitcakes.
- glacé mix - the mixture of tropical fruits like papayas and mangos fits perfectly with the citrus flavors in this cake.
- orange juice - to hydrate the dried fruits. This can be substituted with Grand Marnier or other dark liquor.
- all-purpose flour - use regular plain flour as the base of the cake.
- almond flour - ground almonds add a lovely texture to the cake and extra almond flavor to highlight the marzipan.
- spices - classic warm spices, like cinnamon and mixed spice, pair perfectly with all the citrus. If you can't find mixed spice, use pumpkin spice instead.
- baking powder - to leaven the cake.
- salt
- unsalted butter - since this cake uses the creaming method, it's very important to use softened butter.
- brown sugar - for sweetness.
- orange zest - orange zest will add extra flavor to the whole cake.
- eggs - allow the eggs to warm up at room temperature first.
- marzipan - this will be used in several elements, as you'll add it to the cake itself and use it for the cake topping and marzipan balls.
- apricot jam - warm the apricot jam to stick the marzipan to the top of the cake.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons (or a kitchen scale)
- medium and large mixing bowls
- 8-inch deep cake tin
- whisk
- electric mixer (hand mixer or stand mixer)
- parchment paper
- rolling pin
- pastry brush
- blow torch
How to Make the Best Simnel Cake
- Soak fruit. In a medium mixing bowl, mix together the dried fruit mix, glace mix, and orange juice. Cover with plastic wrap and place in the fridge for at least 3 hours (or preferably overnight) to allow the fruit to soak in the liquid.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, almond flour, cinnamon, spice blend, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, beat together the butter, brown sugar, and orange zest, with an electric hand mixer for 4-5 minutes, or until very fluffy and pale. Beat in the eggs, incorporating each egg before adding the next, then continue to beat for an additional minute after all of the eggs have been added.
- Add dry ingredients to wet. Add in the dry ingredients to the batter, and beat again until smooth and combined.
- Fold in fruit. Finally, add in the soaked fruit and glace mix and fold into the batter. Set batter aside.
- Roll marzipan. Lightly dust a clean work surface with confectioners’ sugar (or use wax or parchment paper). Roll ⅓ of the marzipan into a circle that is approximately 7-inches in diameter.
- Assemble cake layers. Prepare an 8-inch deep cake pan with cooking spray and line with parchment paper. Add half of the cake batter to the prepared cake pan, top with the marzipan round, then top with the remainder of the cake batter.
- Bake. Place the cake into a 300F preheated oven to bake for 2 to 2 ½ hours, or until an inserted toothpick comes out clean. After the cake is done baking, remove it from the pan, and allow it to cool on a baking rack until at room temperature.
- Prepare marzipan topping. When the cake is fully cooled, roll out another ⅓ of the marzipan into an 8-inch circle. Brush the top of the cake with the warm apricot jam, then place the marzipan circle on top. Use your fingers to create a fluted design, if you wish.
- Prepare marzipan balls. Split the remaining marzipan into 11 equal sized pieces. Roll each piece in between your hands to create perfectly round balls. Then, brush the bottom of each ball with a small amount of apricot jam, and place each on top of the cake, creating a border of marzipan balls around the cake.
- Torch. Use a blow torch to caramelize the top of each marzipan ball for extra decoration.
Recipe Variations
- Adjust the citrus. Orange zest and juice taste wonderful with the dried fruits, but lemon zest and juice would also work well.
- Make homemade marzipan. Storebought marzipan is relatively easy to find, but you can certainly make your own at home following your favorite marzipan recipe.
- Change the soaking liquid. To hydrate the dried fruits, try an orange-flavored liqueur, orange blossom water, dark liquor, etc.
- Decorate with Easter decorations. Since simnel cake is often served on Easter Sunday, there are plenty of ways to play on that theme. To complete the look, add some colorful chocolate eggs, Butterscotch Bird Nests, little swirls of baked meringues, edible flowers, or candied orange peel to the top of the cake.
How to Serve
This Simnel Cake is the perfect dessert to serve on Easter. It is also perfect as a centerpiece on a dessert spread along with some other Easter favorites including:
- Mini Egg Easter Fudge
- Italian Easter Cookies
- Easter Blondies
- Carrot Cake Cookies
- Mini Egg Easter Cookies
For more recipes, see our 30 Best Easter Desserts.
Recipe Tips and Tricks
- Prepare the pan well. To ensure the cake slides out well, spray the pan and line it with baking paper or parchment.
- Don't rush the soak. Soaking the dried fruit softens them and adds a delicious flavor to the cake. I highly recommend an overnight soak whenever possible.
- Don't overmix. This recipe follows a traditional creaming method, made by mixing the butter with the sugar until light and fluffy. If you overmix the batter, the cake can sink and become dense and heavy. To keep this moist fruit cake nice and light, always mix just enough to incorporate the ingredients without overmixing.
Storing and Freezing Instructions
How to Store
Feel free to make your simnel cake several days before Easter to allow the flavors to mingle and come together. It does not need to be aged for months like traditional Christmas fruitcakes and will last approximately one week in an airtight container at room temperature. I recommend adding the marzipan decorations the day you serve the cake to prevent them from drying out or becoming sticky from the moisture in the cake.
How to Freeze
For longer storage, you can freeze the simnel cake. This is best to do without the marzipan topping. Chill the cake completely in the fridge, then wrap it in several layers of plastic wrap. It will freeze well for several months. Thaw the cake in the fridge before decorating and serving like normal. The flavor is best when the cake is at room temperature, so give it some time to warm up a bit after thawing.
FAQ
Unlike traditional Christmas cakes that cure for months, this Easter simnel cake is a light fruitcake. It is generally made a few days before serving. Store it in an airtight container at room temperature for up to one week for the best flavor. The marzipan can become a little sticky after decorating, so it's best to add the decorations just before serving.
Traditionally, you add 11 balls of marzipan on a simnel cake to represent Jesus' 11 true disciples (excluding Judas).
This cake has a long history that stems from medieval times (or even earlier). It was traditionally offered on Mothering Sunday, which falls halfway through Lent. On this day, domestic servant girls returned home to visit their Mother Church and families. Since this was halfway through the Lenten fast, the high-calorie cake was an especially nice treat! The recipe has varied over the centuries, and Mothering Day has turned into Mother's Day, but the cake continues to be enjoyed as a traditional Easter treat.
More Easter Cake Recipes
- 50 Best Cake Recipes
- Yogurt Fruitcake
- Carrot Bundt Cake with Cream Cheese Glaze
- Mini Egg Easter Cheesecake
- Robin's Egg Cupcakes
- Carrot Cake with Cheesecake Topping
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