Simnel Cake (British Easter Fruit Cake
Serves: 11 slices
  • 8 ounces all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 2 ounces almond meal
  • 5 ounces brown sugar
  • 2 tbsp whiskey
  • 6 ounces butter, melted
  • 5 ounces candied papaya + pineapple, finely chopped
  • 8 ounces Thompson raisins + dried cherries
  • 2 ounces chopped almonds
  • 1 orange, zested
  • ¼ teaspoon ground nutmeg
  • ½ teaspoons ground ginger
  • ½ teaspoons ground cinnamon
  • 4 eggs
  • 14 ounces (2 boxes) almond paste
  • 3-4 tablespoons apricot jam
  1. Preheat the oven to 275 F and line 6" round deep cake pan with parchment paper.
  2. In a medium bowl add raisins and whiskey and leave for 30 minutes.
  3. In a large bowl, combine candied papaya and pineapple, raisins, almonds, orange zest, sugar, almond meal, melted butter and eggs. Mix well.
  4. In a separate medium bowl, whisk together flour, baking powder, nutmeg, ginger and cinnamon. Slowly add flour and spice mixture into the dried fruit batter and mix just until all ingredients are combined.
  5. Spoon half of the batter into a cake pan.
  6. Place ⅓ of almond paste in between 2 sheets of parchment paper and roll it out into 6" round disk. Repeat with another ⅓ of almond paste.
  7. Place one almond paste disk on top of the batter.
  8. Spoon the remaining batter into the pan and bake for 3½ - 4 hours until toothpick comes out clean. (See the notes). Remove from the oven, leave it to cool.
  9. Remove cake from the cake pan.
  10. Spread a thin layer of apricot jam on top of the cake and place the second almond paste disk on top.
  11. Form 11 even size balls from the remaining almond paste and arrange them on top.
  12. Place cake under the broiler for 1-2 minutes until top of the cake is slightly toasted.
  13. Serve.
*If cake starts to brown too fast, cover it with a foil.

Recipe is adapted from
Recipe by Lavender & Macarons at