I make this Simnel Cake every spring, and it’s become a quiet tradition in our house. The layers of almond paste and fruit-studded batter bake into something soft, fragrant, and full of texture. It always reminds me how simple ingredients can make something truly memorable.
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Why This Recipe Stands Out
I love making this Simnel Cake every spring because it feels like a celebration baked right into a pan. Here's why you'll love it:
- Beautiful Layers: The almond paste tucked between the cake layers melts just enough to create a soft, sweet center. It reminds me of the marzipan ribbon in this German Christmas Cake (Stollen Recipe).
- Full of Flavor: Whiskey-soaked fruit, orange zest, and warm spices give this cake a deep, balanced flavor. Every bite has a little brightness and a lot of comfort.
- Moist and Tender: The mix of butter, almond meal, and fruit keeps the crumb soft and rich. It’s one of those cakes that tastes even better the next day.
- Perfect for Celebrations: Traditionally served at Easter, this cake feels right for any gathering. It’s festive without being fussy, much like a good Christmas Fruit Cake.
- Simple to Impress: The golden marzipan top and little almond balls make it look beautiful, but it’s surprisingly easy to put together. It’s the kind of bake that looks like you spent all day on it, even when you didn’t.
Key Ingredients
- All-Purpose Flour – Forms the base of the cake and gives it structure. Sifting helps keep the crumb light and even.
- Almond Meal – Brings a subtle nutty flavor and extra moisture. You can use finely ground almonds if you don’t have almond meal.
- Brown Sugar – Adds sweetness and a hint of caramel flavor that pairs beautifully with the dried fruits.
- Whiskey – Used to soak the raisins and cherries, giving them a rich, warm flavor. Orange juice or apple juice works well as a non-alcoholic option.
- Butter – Melted butter keeps the cake moist and adds richness. Unsalted butter is best so you can control the flavor.
- Candied Papaya and Pineapple – Add color, sweetness, and chewy texture. You can swap in candied citrus peel or mixed fruit if you prefer.
- Thompson Raisins and Dried Cherries – The heart of the cake, these fruits add sweetness and depth. Any mix of dried fruit such as currants or sultanas will work.
- Chopped Almonds – Add crunch and a toasty flavor that balances the soft fruit. Walnuts or pecans can be used instead.
- Orange Zest – Brightens the flavor and complements the warm spices. Lemon zest can be used for a slightly sharper taste.
- Ground Nutmeg, Ginger, and Cinnamon – A classic trio of warm spices that give the cake its cozy aroma and flavor.
- Almond Paste – The signature element of Simnel Cake. It’s used as a layer inside the cake, on top, and shaped into small balls for decoration. Marzipan can be used in place of almond paste.
- Apricot Jam – Acts as a glaze to help the top layer of almond paste stick and adds a touch of fruity sweetness. Warm it slightly before spreading for easier use.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I like to mix raisins, cherries, and candied pineapple, but you can use any dried fruit you love. Try currants, apricots, or even chopped dates for a different flavor.
- Flavor Swaps: Instead of whiskey, you can soak the fruit in rum, brandy, or orange juice. Each gives the cake its own character.
- Nut Choices: I usually use almonds, but pecans or hazelnuts add a nice crunch too. Toast them lightly before adding for extra flavor.
How to Make Simnel Cake
Step 1: Preheat the oven to 275°F. Line a 6-inch deep round cake pan with parchment paper.
Step 2: Add raisins and whiskey to a medium bowl. Let sit for 30 minutes to allow the fruit to absorb the liquid.
Step 3: In a large bowl, combine candied papaya, pineapple, soaked raisins, chopped almonds, orange zest, brown sugar, almond meal, melted butter, and eggs. Mix until well combined.
Step 4: In a separate bowl, whisk together flour, baking powder, nutmeg, ginger, and cinnamon.
Step 5: Gradually add the dry ingredients to the fruit mixture. Stir gently until everything is just combined.
Step 6: Spoon half of the batter into the prepared cake pan and smooth the surface.
Step 7: Roll out one-third of the almond paste between two sheets of parchment paper into a 6-inch round disk. Place it on top of the batter.
Step 8: Spoon the remaining batter over the almond paste layer and smooth the top.
Step 9: Bake for 3½ to 4 hours, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, cover it loosely with foil.
Step 10: Remove the cake from the oven and let it cool completely in the pan.
Step 11: Once cooled, remove the cake from the pan. Spread a thin layer of apricot jam on top.
Step 12: Roll out another third of the almond paste into a 6-inch round and place it over the jam layer.
Step 13: Shape the remaining almond paste into 11 evenly sized balls and arrange them on top of the cake.
Step 14: Place the cake under the broiler for 1–2 minutes until the almond paste is lightly toasted.
Step 15: Let the cake cool slightly before serving.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Yes. Marzipan works perfectly in this recipe and gives a slightly sweeter flavor. Just make sure to roll it out evenly so it melts nicely into the cake layers.
Traditionally, the 11 balls represent the apostles, excluding Judas. It’s a classic feature of Simnel Cake and gives it that distinctive festive look.
You can. Replace the candied papaya and pineapple with more dried fruit like apricots, currants, or sultanas. The texture and flavor will still be delicious.
The cake is ready when a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil while it finishes baking.
Yes. In fact, Simnel Cake tastes even better after a day or two as the flavors develop. Just keep it covered in a cool, dry place until serving.
Store the cake in an airtight container at room temperature for up to 5 days. It also freezes well for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Recipe
Simnel Cake (British Easter Fruit Cake
Ingredients
- 8 ounces all-purpose flour sifted
- 2 teaspoons baking powder
- 2 ounces almond meal
- 5 ounces brown sugar
- 2 tablespoon 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
Instructions
- Preheat the oven to 275 F and line 6" round deep cake pan with parchment paper.
- In a medium bowl add raisins and whiskey and leave for 30 minutes.
- In a large bowl, combine candied papaya and pineapple, raisins, almonds, orange zest, sugar, almond meal, melted butter and eggs. Mix well.
- 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.
- Spoon half of the batter into a cake pan.
- 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.
- Place one almond paste disk on top of the batter.
- Spoon the remaining batter into the pan and bake for 3 ½ - 4 hours until toothpick comes out clean. (See the notes). Remove from the oven, leave it to cool.
- Remove cake from the cake pan.
- Spread a thin layer of apricot jam on top of the cake and place the second almond paste disk on top.
- Form 11 even size balls from the remaining almond paste and arrange them on top.
- Place cake under the broiler for 1-2 minutes until top of the cake is slightly toasted.
- Serve.
Notes
- Soak the fruit early. Let the raisins and cherries sit in whiskey or juice for at least 30 minutes to plump them up and boost flavor.
- Mix gently. Once you add the flour, stir just until combined to keep the cake tender.
- Roll almond paste evenly. Use parchment paper to prevent sticking and to get a smooth, even layer.
- Watch the bake time. Every oven is different, so start checking the cake after 3½ hours with a toothpick.
- Cover if browning too fast. A loose piece of foil will protect the top while the center finishes baking.
- Cool completely before decorating. The almond paste and jam will set better on a cool cake.
- Toast carefully. Keep a close eye when broiling the top so the marzipan turns golden, not burnt.
- Make it ahead. The flavors deepen after a day or two, making it perfect for preparing in advance.
- Store properly. Wrap the cooled cake in parchment and keep it in an airtight container at room temperature for up to 5 days.
- Serve simply. A slice with tea or coffee is all you need to enjoy this rich, fruit-filled cake.
More Recipes You'll Enjoy
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- Italian Lemon Ricotta Cake – This Italian Lemon Ricotta Cake is my go-to for any occasion - moist, tender, and absolutely delicious.
- Earl Grey Fruit Cake – This Vegan English Earl Grey Fruit Cake is a delicious and healthy treat without nasty ingredients. Easy and pairs perfectly with your morning cup of tea.
- Quick And Easy Fruit Loaf – This Easy Fruit Loaf recipe is a light and healthy treat, filled with crunchy nuts and chewy dried fruits. It's a joy in each bite.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nicole says
For the fruit, is it 8 ounces total combined raisins and cherries or 8 ounces of each? Likewise for the papaya and pineapple, is it 5 ounces of each or combined? Thanks!
Iryna Bychkiv says
Hi Nicole! Yes, it's 8 oz for the raising and cherries combined. Same goes for the papaya and pineapple, 5 oz total.
Nicole says
Perfect, thank you!
Maryna says
Simnel Cake easy to prepare. Its crumbly and delicious desert for the whole family. I replaced cherries with dried cranberries. And with baking spices, the aroma are very elegant. If you want to surprise your guests-bake Fruit cake.
Iryna says
Thank you for your lovely comment Maryna! I'm so glad you liked the cake:)
Stephanie ReadsWell says
The Simnel cake looks so delicious. I'd love to try it on this weekend. Thanks for your recipe instructions.
Iryna says
Thank you for the comment Stephanie! This cake is delicious indeed. You will love it:)
Kulia says
So beautiful!
Iryna says
Thank you!