Easter Simnel Cake
Easter Simnel Cake
At Elliot’s Table, baking is rarely just about the recipe. It’s about the moment when the cake is sliced, the kettle goes on, and people gather around the table together.
This Easter Simnel Cake is one of those bakes that feels deeply tied to the season. A light fruit cake layered with marzipan through the centre and finished with another layer on top, it’s rich with flavour yet surprisingly gentle compared to heavier traditional fruit cakes.
One of the things I love most about this classic Easter baking recipe is how practical it is. The cake can be baked up to a month in advance (undecorated), making it perfect if you like to get organised early for Easter entertaining. When the weekend arrives, all that’s left to do is add the final marzipan layer, slice it up, and bring everyone to the table.
Traditionally, Simnel Cake is finished with marzipan balls on top, a nod to its long history. Some say the balls represent the apostles, while others simply enjoy the visual tradition. These days, many bakers choose to decorate it their own way, keeping the focus on flavour and sharing rather than strict rules.
If you’re baking with dried fruit, soaking it beforehand is a small step that makes a big difference. It helps plump the fruit, add moisture, and keep the cake soft rather than dense. It’s one of those simple baking techniques that elevates a classic homemade cake.
This is a slow-baked Easter fruit cake, but the patience pays off. The result is something warm, comforting, and perfect for slicing and sharing throughout the Easter weekend.
Easter Simnel Cake Recipe
Ingredients
150g unsalted butter, softened
150g brown sugar
3 eggs, at room temperature
Pinch of salt
1 tbsp mixed spice
5 tbsp milk
3 tbsp maple syrup
225g plain flour
750g mixed dried fruit
500g almond paste or marzipan
Method
1. Prepare the Fruit
If time allows, soak the dried fruit in warm water, tea, or orange juice for around 30 minutes.
This helps plump the fruit and keeps the finished fruit cake soft and moist. Drain well before using.
2. Make the Cake Batter
Cream the butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well between each addition.
Mix in the salt, mixed spice, milk, maple syrup, and a spoonful of the flour.
Fold in the remaining flour and the soaked dried fruit until everything is evenly combined.
3. Layer the Marzipan
Grease and line an 8-inch round cake tin.
Spoon half the batter into the tin and smooth the surface.
Roll 200g of marzipan into an 8-inch disc and place it on top of the batter.
Add the remaining cake mixture and level gently.
4. Bake the Cake
Bake at 170°C (fan) for 1 hour.
Reduce the temperature to 135°C and continue baking for 2½ hours.
If the cake begins to brown too quickly, cover the top loosely with a round of foil.
Allow the cake to cool completely in the tin before removing.
5. Decorate
Brush the top of the cake with warmed apricot jam.
Roll out the remaining marzipan and place it over the top of the cake.
Traditionally, Simnel Cake is finished with marzipan balls. Place them around the edge, then lightly toast them using a blowtorch or briefly under the grill.
Elliot’s Baking Tip
This cake stores beautifully, which makes it a fantastic make-ahead Easter bake.
Wrap the undecorated cake well and keep it in an airtight container for up to one month before decorating. It’s a simple way to stay organised in the busy lead-up to Easter while still serving something homemade and special.