Simnel cake is one of those beautiful traditions that has stood the test of time. Rich with dried fruit, warm spices and layers of golden marzipan, it’s most often associated with Easter – but its origins go back centuries.
Historically, Simnel cake was linked to Mothering Sunday in the UK, when young servants and apprentices were allowed to return home and bring a special cake to their mothers. Over time, it became tied to Easter celebrations, with its most recognisable feature – eleven marzipan balls – symbolising the apostles, excluding Judas.
The name “Simnel” is believed to come from the Latin simila, meaning fine flour, though folklore also tells of a mythical couple, Simon and Nell, who argued over whether to boil or bake their cake – eventually doing both!
Today, Simnel cake remains a much-loved bake: a moist fruit cake, delicately spiced, with a layer of marzipan hidden in the middle and more toasted on top. It’s a recipe that feels both nostalgic and celebratory – perfect for sharing with family over the Easter weekend.
For the cake
175 g unsalted butter, softened
175 g brown sugar
3 large eggs
175 g plain flour
1 tsp baking powder
1 tsp mixed spice
½ tsp ground cinnamon
¼ tsp ground nutmeg
250 g mixed dried fruit (currants, sultanas, raisins)
50 g glacé cherries, chopped
Zest of 1 lemon
2 tbsp milk
For the marzipan
400 g marzipan
For decoration
2 tbsp apricot jam
1 beaten egg (for glazing)
Preheat oven to 150 °C (fan 140 °C). Grease and line a deep 20 cm round cake tin.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift in flour, baking powder and spices, then fold gently to combine.
Stir in dried fruit, cherries, lemon zest and milk.
Add first layer: Spoon half the mixture into the tin.
Roll out one-third of the marzipan into a circle the size of the tin and place it over the batter.
Top with remaining cake mixture and smooth the surface.
Bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out clean. Cover loosely with foil if it browns too quickly.
Cool completely in the tin.
To decorate
Warm the apricot jam and brush over the top of the cake.
Roll out another third of the marzipan and place it on top.
Shape the remaining marzipan into 11 equal balls and arrange around the edge.
Brush lightly with beaten egg and grill briefly until golden (watch carefully to avoid burning).
Serving suggestion
Slice and serve with a cup of tea – or enjoy as part of your Easter table. The combination of fruit, spice and toasted marzipan makes every bite rich, fragrant and deeply satisfying.