Indulgent Simnel Fruit Cake: A Slice of Easter Tradition
Indulge in the rich flavors of Simnel Fruit Cake, a beloved Easter treat filled with spiced fruits and marzipan.
Servings 12 slices
Calories 340kcal
Equipment
- 8-inch round cake pan
- Mixing bowl
- sifter
- Spatula
- skewer
Ingredients
For the Cake
- 1 cup Unsalted Butter Adds richness and moisture; margarine can be a substitute if needed.
- 1 cup Brown Sugar Provides sweetness and depth; coconut sugar is a fantastic alternative for a healthier option.
- 3 large Eggs Bind the mixture and add richness; organic or free-range eggs will enhance the flavor.
- 2 cups All-Purpose Flour Provides structure to the cake; gluten-free mix can substitute for gluten intolerance.
- 1 teaspoon Baking Powder Leavens the cake; make sure it’s fresh for the best rise.
- 1/2 teaspoon Ground Cinnamon Adds warm spice; you can swap it with allspice or nutmeg for a different flavor profile.
- 1/4 teaspoon Ground Nutmeg Enhances aroma and flavor; omit if you prefer a milder taste.
- 1/4 teaspoon Ground Cloves Offers a spiciness; cardamom can be used for a unique twist.
- 1/4 teaspoon Salt Balances sweetness; choose sea salt or kosher salt to suit your preference.
For the Fruit Mixture
- 1 cup Golden Raisins Add sweetness and chewiness; use sultanas for a similar taste.
- 1/2 cup Dried Cherries Provides a delightful tartness; cranberries can be substituted if necessary.
- 1/4 cup Candied Citrus Peel Adds brightness and flavor; fresh zest can replace it for a fresher note.
- 3 tablespoons Milk Adjusts batter consistency; almond milk is a great alternative for a dairy-free version.
For the Decoration
- Apricot Jam Adds shine and a fruity flavor; use marmalade if you prefer.
- 14 oz Marzipan Essential for decoration and flavor; almond paste can work if marzipan is hard to find.
- Blanched Almonds Offers a crunchy texture; omit for nut-free versions.
Instructions
How to Make Simnel Fruit Cake
- Preheat your oven to 325°F (160°C) and take an 8-inch round cake pan. Line the bottom and sides with parchment paper for easy release after baking.
- Cream together the softened unsalted butter and brown sugar in a large mixing bowl until the mixture is pale and fluffy, which should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth and well-combined batter.
- Sift the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt into a separate bowl.
- Fold the dry ingredients gently into the butter-egg mixture. Be careful not to overmix; the goal is to maintain a light and airy texture.
- Stir in the golden raisins, dried cherries, candied citrus peel, and milk. Mix until just combined.
- Roll out half of the marzipan into an 8-inch circle. Place this layer into the bottom of the prepared cake pan.
- Pour in half of the batter over the marzipan layer, then add another layer of marzipan followed by the remaining batter on top.
- Bake for 1 hour 45 minutes to 2 hours. Check for doneness with a skewer—if it comes out clean, your cake is ready! Allow to cool in the pan.
- Brush the cooled cake with warmed apricot jam, then carefully layer on the remaining marzipan. Use marzipan balls and blanched almonds to decorate on top.
- Optional: For a golden finish, lightly brown the marzipan with a kitchen torch or under the broiler for a couple of minutes.
- Dust the cake with icing sugar or edible gold leaf for that extra festive presentation before serving.
Notes
Pair with a dollop of whipped cream for a luscious treat. Remember to store the cake wrap tightly to maintain its moisture.