If you’re on the lookout for a cake that wraps rich tradition, warm spices, and luscious fruit all in one delightful bite, let me introduce you to this wonderfully nostalgic Simnel Cake Recipe. Bursting with a medley of dried fruits and crowned with that irresistible marzipan layer, this cake is not only a feast for the taste buds but also a charming centerpiece for festive occasions or a cozy afternoon tea. Its balance of sweet citrus zest, comforting cinnamon, and creamy butter makes every slice an inviting experience you’ll want to savor again and again.
Ingredients You’ll Need
This Simnel Cake Recipe relies on a harmonious handful of ingredients that are simple yet essential to achieving its classic flavor and texture. Each one plays its part, from the buttery richness to the fruity sweetness, creating that perfect balance we all crave.
- All-purpose flour: Provides the sturdy but tender base to hold all the delicious ingredients together.
- Unsalted butter: Adds richness and a melt-in-your-mouth texture, especially when softened properly.
- Granulated sugar: Sweetens the cake gently without overpowering the natural fruit flavors.
- Mixed dried fruits (raisins, currants, sultanas): These are the heart of the Simnel Cake’s fruity burst and texture contrast.
- Ground cinnamon: Offers a warm spice note that perfectly complements the sweetness of the fruit.
- Ground nutmeg: Adds a subtle earthiness that rounds out the cake’s spice profile.
- Marzipan: The star garnish that brings a lovely almond sweetness and distinctive cake centerpiece.
- Large eggs: Bind everything together and give the cake structure while adding richness.
- Baking powder: Helps the cake rise gently, keeping it light and tender.
- Lemon and orange zest: Brightens the cake with fresh citrus tones that lift the overall flavor.
- Whole milk: Moistens the batter, ensuring a perfectly soft crumb.
How to Make Simnel Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Greasing and lining your 8-inch round cake pan with parchment paper is key to preventing any sticking, making sure your cake comes out perfectly shaped and intact.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process, which usually takes about five minutes, is crucial because it incorporates air that will help your cake rise beautifully.
Step 3: Add Eggs and Zest
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. At the same time, fold in the fresh lemon and orange zest along with the ground cinnamon and nutmeg for that aromatic punch that characterizes this Simnel Cake Recipe.
Step 4: Mix Dry Ingredients and Fold in Dried Fruit
Gradually sift the flour mixed with baking powder into your wet ingredients to avoid lumps, then gently fold in the colorful mix of dried fruits. These juicy morsels will add delightful pockets of sweetness and texture throughout your cake.
Step 5: Layering with Marzipan
Pour half of the prepared batter into your cake pan, then carefully roll out the marzipan into a flat disc that fits snugly on top. Place this marzipan layer onto the batter, then cover with the remaining cake batter, smoothing the top evenly for an even bake.
Step 6: Bake Until Golden and Set
Bake your cake for about one hour, or until a toothpick inserted into the center comes out clean. Once done, allow it to cool completely in the pan before decorating or slicing; this resting time helps the flavors to meld and the texture to set.
How to Serve Simnel Cake Recipe
Garnishes
Traditionally, a Simnel Cake is finished with a ring of marzipan balls on top, symbolizing a special touch that’s both attractive and tasty. You can lightly dust it with powdered sugar for a snow-kissed look or add a thin drizzle of apricot glaze to give it a glossy finish that makes it irresistible.
Side Dishes
This cake pairs beautifully with a cup of strong black tea or freshly brewed coffee, perfect for nibbling on during catch-ups or quiet moments. For an extra indulgent treat, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream to balance its dense, fruity richness.
Creative Ways to Present
Why not turn the Simnel Cake into a show-stopping dessert centerpiece by placing it on an elegant cake stand and adorning the plate with fresh citrus slices or edible flowers? You can even slice it into small squares for a charming afternoon tea platter, making it easy for guests to enjoy while chatting away.
Make Ahead and Storage
Storing Leftovers
Simnel Cake tastes even better after a day or two, so storing leftovers properly is a must. Keep it wrapped tightly in cling film or in an airtight container at room temperature, and your cake should stay moist and flavorful for up to a week.
Freezing
If you want to save some for later, this cake freezes wonderfully. Wrap it well in plastic wrap and then foil to prevent freezer burn, and it should keep nicely for up to three months. Thaw it slowly in the fridge overnight before serving for the best texture.
Reheating
To bring back some freshness, warm slices gently in the microwave for about 15 seconds or in a low oven wrapped loosely in foil. The heat helps release those lovely aromas and softens the marzipan for a heavenly experience.
FAQs
What is Simnel cake traditionally made of?
Traditionally, Simnel Cake is a light fruitcake covered with marzipan and spiced with cinnamon and nutmeg. It includes mixed dried fruits and is often associated with Easter celebrations in the UK.
Can I use different dried fruits in this Simnel Cake Recipe?
Absolutely! While raisins, currants, and sultanas are classic, you can experiment with dried cherries, apricots, or cranberries based on what you like or have on hand. Just be mindful of their moisture content so the batter isn’t too wet.
Is marzipan necessary in the recipe?
Marzipan is a signature component of Simnel Cake, adding that unique almond sweetness and decorative appeal. However, if you don’t have any, the cake will still taste delicious without it—but do try it with marzipan for the authentic experience.
How long does Simnel Cake keep fresh?
When stored properly at room temperature in an airtight container, the cake usually stays fresh for about a week. The flavors continue to develop, so it’s often even tastier a day or two after baking.
Can I make the Simnel Cake Recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your blend includes xanthan gum or another binder to maintain the cake’s structure. Baking times might vary slightly, so keep an eye on the cake as it bakes.
Final Thoughts
There’s something truly special about making and sharing this Simnel Cake Recipe—it’s a wonderful reminder that some traditions bring joy not only through their flavors but through the memories they help create. If you’re ready for a time-honored cake that’s bursting with fruit, spice, and almond goodness, this Simnel Cake is just waiting to become your new favorite. From mixing up the batter to that first warm slice, you’re in for a comforting, delightful treat. Happy baking!
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Simnel Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: British
Description
This traditional Simnel Cake is a delightful British fruit cake layered with marzipan, bursting with mixed dried fruits and citrus zest, perfect for festive occasions. Soft, moist, and warmly spiced, it combines a tender crumb with the sweet almond flavor of marzipan.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/4 cup whole milk
- Zest of 1 lemon
- Zest of 1 orange
Additional Ingredients
- 2 cups mixed dried fruits (raisins, currants, sultanas)
- 4 oz marzipan, rolled out
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This process takes about 5 minutes and helps create a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon and orange zest along with the ground cinnamon and nutmeg to infuse the batter with bright, warm flavors.
- Combine Dry Ingredients and Fruits: Gradually fold in the flour blended with baking powder into the batter. Then gently fold in the mixed dried fruits ensuring they’re evenly distributed without overmixing.
- Layer Batter and Marzipan: Pour half of the batter into the prepared cake pan. Roll out the marzipan flat to fit the cake pan, then carefully place it over the batter layer. Add the remaining batter on top, spreading it evenly to cover the marzipan layer.
- Bake the Cake: Place the cake pan in the oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked but moist.
- Cool and Serve: Once baked, allow the cake to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely before decorating or serving. This cooling prevents the cake from breaking and helps set its structure.
Notes
- Ensure eggs are at room temperature to help the batter mix smoothly and rise properly.
- You can soak the dried fruits in a little warm tea or brandy for a few hours or overnight for extra moistness and flavor.
- Roll marzipan evenly to avoid lumps in the cake layering.
- Store the cake in an airtight container to maintain freshness, and it improves in flavor after a day or two.
- For a festive touch, decorate the top with additional marzipan balls or almond slices.
