Simnel cake (traditional layered fruit cake)
This Simnel cake (traditional layered fruit cake) is an absolute showstopper steeped in history. Adored for its rich, moist texture packed with plump, brandy-soaked fruits and aromatic spices, it's a beloved tradition that comes alive with every bite. The inclusion of luscious marzipan layers adds a unique sweetness that complements the fruit cake perfectly.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Total Time: 3 hours 20 mins
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Ingredients
450 g Mixed Dried Fruit
4 tbsp Brandy or Orange Juice
200 g Plain/All-Purpose Flour
50 g Ground Almonds
1 tsp Mixed Spice
0.5 tsp Ground Cinnamo
175 g Butter, unsalted, softened
175 g Light Brown Sugar
3 Large Eggs, beate
1 tsp Lemon Zest
0.5 tsp Almond Extract
2 tbsp Apricot Jam, warmed
500 g Almond Paste (Marzipan)
1 Egg Yolk, optional for glazing
Instructions
- Prepare the Fruit: Combine the mixed dried fruit with the brandy or orange juice in a bowl and let steep
- Preheat and Prep: Preheat oven to 300°F (150°C) and grease an 8-inch round cake pa
- Mix Dry Ingredients: Whisk together flour, ground almonds, mixed spice, and ground cinnamo
- Cream Butter and Sugar: Cream softened butter and light brown sugar until fluffy
- Add Eggs and Flavorings: Gradually beat in the eggs, then stir in lemon zest and almond extract
- Combine Wet and Dry: Gently fold in dry ingredients into the butter mixture
- Fold in Fruit: Fold the soaked dried fruit into the batter
- Prepare Marzipan Layers: Divide marzipan into three equal portions and roll two into discs
- Assemble the Cake: Spoon half the batter into the pan, place one marzipan disc, cover with remaining batter
- Bake: Bake for 1 hour, then reduce temp to 275°F (135°C) and bake for another 2 to 2.5 hours
- Cool: Allow cooling for 15-20 minutes before transferring to a wire rack
- Apply Middle Marzipan Layer: Brush apricot jam on the top, place the second marzipan disc
- Decorate Top: Roll out remaining marzipan, cut out balls, and decorate the top of the cake
- Finish: Optionally glaze marzipan and lightly brow
Notes
For best results, soak the fruit overnight.
Use parchment paper to protect the cake while baking.