Description
This traditional Easter Simnel Cake is a rich, moist fruit cake layered with a smooth, homemade marzipan, symbolizing the eleven apostles. Perfectly spiced and studded with a variety of dried fruits and nuts, this cake is an ideal centerpiece for your holiday celebration.
Ingredients
Cake Batter
- 1 cup unsalted butter (softened to room temperature)
- 1 cup light brown sugar (packed)
- 4 large eggs (at room temperature)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 orange
- Zest of 1 lemon
- 1 cup raisins
- 1/2 cup cranberries
- 1/2 cup mixed dried fruits and nuts
Topping and Garnish
- 1 cup apricot jam
- 18 ounces marzipan (homemade or store-bought)
- 1/4 cup dried apricots (chopped)
Homemade Marzipan
- 2 cups almond flour (from blanched almonds)
- 1 3/4 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons water (or orange juice)
- 1 tablespoon corn syrup (optional)
- pinch of salt
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the cake.
- Grease the pan. Gently grease a bundt cake pan with baking spray or butter, ensuring it is fully coated to prevent sticking.
- Whisk dry ingredients. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Beat butter and sugar. In a large bowl, beat the softened butter and brown sugar together until the mixture is fluffy and smooth.
- Add eggs and flavorings. Incorporate eggs one at a time, whisking thoroughly after each addition. Then add lemon juice, vanilla extract, lemon zest, and orange zest. Beat until fully combined, scraping the bowl as needed.
- Combine dry and wet ingredients. Gradually add the flour mixture in two additions, beating until just combined.
- Add dried fruits and nuts. Stir in raisins, cranberries, mixed dried fruits, and nuts until evenly distributed throughout the batter.
- Transfer the batter. Pour the prepared batter into the greased bundt cake pan, spreading it evenly.
- Bake the cake. Place the pan in the oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake. Let the cake cool in the pan for 30 minutes, then invert it onto a serving dish and allow it to cool completely.
- Melt apricot jam. Microwave the apricot jam for about 30 seconds, stir, and microwave again if needed until warm and spreadable.
- Glaze the cake. Spread the warmed apricot jam evenly over the cooled cake. Let it set fully, preferably refrigerating the cake for 30 minutes.
- Prepare marzipan mixture. In a bowl, mix almond flour, powdered sugar, and a pinch of salt until combined.
- Add liquids and mix. Stir in water (or orange juice), almond extract, and corn syrup if using. Mix until smooth.
- Adjust consistency. If the marzipan is too dry, add water one teaspoon at a time. If too sticky, add more powdered sugar until the right consistency is reached.
- Shape marzipan apostles. Divide the marzipan into eleven pieces. Roll each into a ball to represent the eleven apostles.
- Arrange marzipan on cake. Place the balls around the cake’s top. Alternatively, roll the marzipan into a disk, cut out a hole to fit the bundt shape, and gently press it on top of the cake.
- Garnish and serve. Decorate the cake with chopped dried apricots. Slice and enjoy your festive Simnel Cake!
Notes
- Ensure all eggs and butter are at room temperature for better mixing and texture.
- If you prefer, store-bought marzipan can be used instead of making it from scratch.
- Refrigerate the cake after glazing with apricot jam to allow the glaze to set firmly.
- This cake improves in flavor if allowed to rest for a day before serving.
- The marzipan decorating step is traditional and symbolizes the eleven apostles, excluding Judas.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
