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
Scale
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.
