Traditional Easter simnel cake recipe

Name: Traditional Easter simnel cake recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 12 serving(s)
Ingredients: 225 g butter, softened, plus extra to grease; 225 g self-raising flour; 2 tsp. ground mixed spice; 400 g mixed dried fruit; 150 g light muscovado sugar; 50 g golden syrup; Finely grated zest of 2 lemons; 4 medium eggs, lightly beaten to decorate; Icing sugar, to dust; 500 g marzipan; 2 tbsp. apricot jam

This fruity Simnel cake recipe is an essential for Easter.

By The GH Kitchen TeamUpdated: 07 April 2025

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Good Housekeeping UK

Simnel cake is a light, spiced fruit cake that's usually decorated with marzipan. This Easter bake was traditionally created to celebrate Mother's Day, but soon transitioned into a way to mark the end of lent where sugar and butter could once again be indulged in. The 11 balls of marzipan on the top of the cake represent the 11 apostles (minus Judas).

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Yields:

12 serving(s)

Prep Time:

30 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 55 mins

Cal/Serv:

546

Ingredients

225 g butter, softened, plus extra to grease
225 g self-raising flour
2 tsp. ground mixed spice
400 g mixed dried fruit
150 g light muscovado sugar
50 g golden syrup
Finely grated zest of 2 lemons
4 medium eggs, lightly beaten to decorate
Icing sugar, to dust
500 g marzipan
2 Tbsp. apricot jam

Directions

1. Step 1
  Preheat oven to 170°C (150°C fan) mark 3. Grease a 20.5cm round cake tin with butter and line with baking parchment.
2. Step 2
  In a large bowl, stir together flour, mixed spice and dried fruit until combined. Put the butter, muscovado sugar, syrup and lemon zest into a separate large bowl and beat together using a handheld electric whisk until pale and fluffy, about 3min. Gradually beat in eggs, whisking well after each addition. Add flour mixture and fold everything together with a large metal spoon.
3. Step 3
  Empty mixture into prepared tin and bake, covering with foil after 1hr of cooking, for 1hr 25min, or until cake is risen and springy to the touch. A skewer inserted into the centre should come out clean, but don't be tempted to test too early or the cake may sink. Leave to cool completely in tin.
4. Step 4
  Take cake out of tin, peel off parchment and transfer to a serving plate. To decorate, dust the work surface with icing sugar and roll out two-thirds of the marzipan until large enough for a 20.5cm circle (cut round base of cake tin). Heat jam with 1tsp water in a small pan over a medium heat until runny. Brush the top of the cake with some jam, then lay the marzipan circle on top and gently press down to stick. Using a small knife, score lines on top of the cake to make a diamond pattern. Crimp the edge of the marzipan using the thumb and forefinger of one hand, and the index finger of the other.
5. Step 5
  Roll remaining marzipan into 11 equal-sized balls. Brush the underside of each with a little jam or water and stick to the top of the cake. If you like, use a blowtorch to lightly brown the marzipan. Serve in slices.