A Traditional Easter Fruit Cake - Simnel Cake Recipe

A Bit of History & Context

Simnel cake has a long and fascinating history, with references dating back to medieval times. The name is thought to come from the Latin simila, meaning fine flour—the type originally used to create this celebratory cake.

Traditionally enjoyed in the UK, Simnel cake is closely associated with both Lent and Easter. It was historically eaten either midway through Lent - on Mothering Sunday - or at Easter to mark the end of the fasting period. Over time, it has become a much-loved seasonal centrepiece.

At its heart, a Simnel cake is a fruit cake - though lighter than a traditional Christmas cake - with a distinctive twist: a layer of marzipan baked into the middle, and another layer on top. The topping is often lightly toasted, either under the grill, in the oven, or with a blow torch, giving it a beautifully golden finish and a subtle nutty flavour. Of course, it can also be left soft and pale if preferred.

One of its most recognisable features is the decoration.  A traditional Lenten decoration is eleven marzipan balls arranged on top to represent the eleven apostles (excluding Judas). Occasionally, a twelfth ball is added to symbolise Jesus.  However, in these more secular times, any decoration works well!  

Historically, recipes varied widely from region to region. Some early versions encased fruit mixtures in pastry or were even boiled like puddings. Today’s version has evolved into the rich yet balanced fruit cake we know and love - complete with its signature marzipan layers.

Why We Love Simnel Cake

We’re big fans of fruit cake in all its forms, and Simnel cake feels particularly special. It has all the comforting richness you’d expect, but with a lighter touch that makes it perfect for spring gatherings.

I first made this cake a few years ago for a family get-together, and it was an instant hit. There’s something incredibly satisfying about assembling it - the hidden marzipan layer, the careful placement of the topping, and of course, rolling and shaping those iconic marzipan balls.

Best of all, it’s surprisingly simple to make, yet delivers a real “wow” factor when finished.

The Recipe: Inspired by Nigella Lawson

I used Nigella Lawson’s Simnel cake recipe as a base - reliable, rich, and full of flavour - with a few personal tweaks along the way.

Ingredients:

• 100g glace cherries - chopped finely
• 500g mixed dried fruit
• 175g caster sugar
• 175g soft butter
• zest of a lemon
• 225g plain flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 25g ground almonds
• 3 large eggs
• 2 tbsp milk
• 1 kg yellow marzipan
• icing sugar for rolling
• 1 tbsp apricot jam melted
• 1 egg white.

Method

1. Preheat the oven to 170°C/150°C - fan or 325°F.  Make sure all ingredients are at room temperature.  Butter and line a 20cm/8 inch spring form cake tin with a double layer of brown baking paper.
2. Cream the butter and sugar and add the lemon zest. Measure dry ingredients into a bowl and stir to combine.
3. Add an egg to the butter and sugar mixture with 2 tbsp of the dry flour mix, then beat in the remaining eggs in the same way.  Add in the remaining dry ingredients and the milk.  Finally fold in the fruit.
4. Roll out about 400g of marzipan, using icing sugar to dust the surface into a 20cm circle which will fit in the cake later.  
5. Spoon half the cake mixture into the cake tin, lay the marzipan circle on top and then top with the rest of the cake mixture and smooth the top.  Bake for 30 mins and then turn the over down to 150°C/130°C - fan or 300°F for another one and a half hours or until the cake has risen and is firm on top.  Let it cool completely on a rack before you spring it open.
6. Once the cake is cooled and fully unwrapped, roll out another circle of marzipan and using some melted apricot jam as glue, stick the marzipan onto the top of the cake.
7. Now decorate as you wish - you could make 11 apostle balls out of the remaining marzipan or flowers, hearts or any other design that you'd like.  Stick them onto the marzipan with a little beaten, frothy egg white.
8. Then, if you'd like, you can paint the whole cake with egg white and then blow-torch, grill or bake the marzipan at 220°C/200°C or 428°F for 10-20 mins to give it a beautifully burnished look. 

Helpful Baking Tips

• Soak your fruit in tea or orange juice for extra depth.
• Use good-quality marzipan for the best flavour and texture or make your own!
• Don’t rush the bake—fruit cakes benefit from slow, even cooking.
• Toast carefully—keep a close eye on the marzipan topping as it browns quickly and timing can vary depending on the brand of marzipan that you are using.

Serving & Gifting Ideas

Simnel cake makes a beautiful Easter gift or centrepiece. It travels well, which makes it perfect for sharing with friends and family.

We love the idea of carrying it in one of our Pie Tote Bags—practical, stylish, and ideal for transporting your bake safely to a gathering. Whether you’re hosting, gifting, or contributing to a party, this cake feels like a thoughtful and traditional choice.

Final Thoughts

Simnel cake is more than just a bake—it’s a piece of history, a celebration of the season - a delicious Easter fruit cake -  and a chance to create something truly special in your kitchen.

If you’ve never made one before, this is your sign to give it a go. It’s easier than you might think, and the results are incredibly rewarding.

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