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Easter Simnel Cake

Easter Simnel Cake: A Rich & Festive Tradition Awaits

Celebrate Easter with this delightful Easter Simnel Cake, a moist and flavorful cake studded with dried fruits and enveloped in marzipan.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Adds richness and moisture; substitute margarine for a dairy-free option.
  • 1 cup Light Brown Sugar Provides sweetness; coconut sugar can lower the glycemic index.
  • 4 large Eggs Essential for structure; use a chia egg for a vegan alternative.
  • 1 tablespoon Lemon Juice Balances sweetness with acidity; lime can be used as a substitute.
  • 1 teaspoon Vanilla Extract Enhances flavor; swap with almond extract for a twist.
  • 2 cups All-Purpose Flour Forms cake structure; opt for gluten-free flour if needed.
  • 1 teaspoon Baking Powder Vital leavening agent; ensure freshness.
  • 1 teaspoon Baking Soda Vital leavening agent; ensure freshness.
  • 1/2 teaspoon Salt Enhances flavors; can be omitted for low-sodium diets.
  • 1 tablespoon Orange Zest Adds refreshing flavor; use more lemon zest if desired.
  • 2 cups Dried Fruits Bring texture; consider soaking in brandy for richer flavor.
For the Topping
  • 1 cup Apricot Jam Acts as glaze; any fruity jam can substitute.
  • 1 cup Marzipan Sweet almond paste for decoration.

Equipment

  • Bundt pan
  • mixing bowls
  • Electric mixer
  • spatula
  • Wire Rack
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter and brown sugar until light and fluffy. Gradually add the eggs.
  4. Blend in the lemon juice, vanilla extract, and zests until fully combined.
  5. Gradually add the flour mixture in three parts, mixing until just combined. Fold in the soaked dried fruits.
  6. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a toothpick comes out clean.
  7. Allow the cake to cool in the pan for 30 minutes, then invert on a wire rack to cool completely.
  8. Heat the apricot jam in a saucepan until pourable, then spread over the cooled cake.
  9. Roll out the marzipan and place it on top of the glazed cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Pre-measure ingredients and grease the bundt pan properly to prevent sticking. Ensure baking powder and soda are fresh for best results. Allow cooling to achieve the right texture before decorating.

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