Easter Simnel Cake

Did you know that, just as there is a fruit cake for Christmas, there is a traditional one for Easter as well? Meet Simnel cake, an Easter cake that is moist and tender, with delicious dried fruits throughout the batter, topped with apricot ham glaze and marzipan. A fantastic combination of flavors and textures!

This classic holiday cake is popular in certain European countries and is usually topped with 11 marzipan balls symbolizing the 11 apostles. I personally prefer to spread the marzipan in a layer over the cake; I think it’s more balanced this way, but you can make it as you prefer. For a proper Easter feast, I also like to make traditional deviled eggs and, obviously, peanut butter eggs that are my kids’ favorites.

Simnel cake is not only easy to make but also a perfect way to celebrate the end of Lent. Since I was a kid, I remember my mom making this during the Easter holiday, and I always looked forward to taking a slice. I usually make the marzipan layer a day in advance, and the cake can also be made ahead of time, saving me time on the actual holiday. I usually make a few more so I can wrap them festively and give them away as hostess gifts.

Why you will love this recipe 

• Better than the traditional version: Instead of the dense, dry traditional simnel cake sold at bakeries, my easy recipe has a special topping that makes it much lighter. Also, the ingredients I use to keep the cake moist are the key to making this the best version of this favorite Easter dessert.   
• Quick and easy: I do not need any special tools or ingredients to make this cake, and it takes less than an hour.
• It feeds a crowd: I can serve it at an Easter party or large family gathering because one cake makes 12 slices. Sometimes I make two so I can send the extras home as a hostess gift. 
• It can be frozen for months: This cake freezes beautifully. I like to freeze it in slices so I can take out just what I need when I need it. Wrap them in plastic, then put them in freezer bags; they can be stored for up to three months. 

What you will need

• Dry ingredients: A blend of all-purpose flour, baking powder, and baking soda, the main leavening agent in the cake, while the baking soda neutralizes the acidity to ensure a balanced rise without too much puffiness, and baking soda helps the cake rise evenly and become light and fluffy. It also helps with browning and flavoring. 
• Wet ingredients: For a moist, rich crumb, I use unsalted butter, room-temperature eggs, and fresh lemon juice, which brightens the flavor by adding acidity to cut through the richness and even helps tenderize the cake. Instead of white sugar, light brown sugar gives this cake a more caramelized taste and a moister texture. 
• Flavor: Adding some orange zest to the mixture infuses the batter with even more citrusy flavor and tartness, making the cake stand out from others. Additionally, lemon zest adds a citrusy burst that enhances the overall taste profile compared to using just lemon juice.  I use pure vanilla extract to give my cake a distinct, rich vanilla flavor without the bitter aftertaste that artificial vanilla flavoring sometimes has.
• Mix-ins: In this traditional Easter fruit cake, I use raisins and cranberries for their tangy, sweet flavor and tartness. Other dried fruits I like to add include dried cherries, apricots, plums, prunes, and dates. 
• Marzipan layer: Using almonds without skins makes the marzipan smoother and lighter in color. Powdered sugar gives it the needed sweetness and a smooth, workable texture for shaping and rolling.  Plus almond extract for flavor.
• Apricot jam: I use heated apricot jam as a glaze to top the cake before adding the marzipan, to help it stick. 

How to make 

The day before: I usually make my marzipan the day before and chill it, so it is ready when I need it. To make marzipan, I just mix blanched almonds and powdered sugar in a food processor until it is like a paste. Then I mix in water (as needed) and almond extract until it is a smooth ball. Once it is ready, I roll it and knead it for 30 seconds, then wrap it in plastic and put it in the fridge. 

Preheat the oven: When ready to make the cake, I preheat the oven to 350 degrees F and lightly grease a bundt pan with butter. 

Mix the dry ingredients: Next, I whisk the flour, baking powder, baking soda, and ¼ teaspoon of salt until mixed. 

Mix the wet ingredients: In a stand mixer bowl, I beat the sugar and butter until smooth and fluffy. Then I add the eggs one at a time, whisking after each. The lemon juice, vanilla extract, orange zest, and lemon zest get mixed in next, scraping the sides as needed.

Combine: After, I gradually add in the flour, beating after each addition. 

Mix-ins: Finally, I fold in the dried fruits and nuts, then pour the batter into the prepared pan.

Bake: I bake for 45 to 50 minutes or until a toothpick inserted into the cake comes out clean. 

Let it cool: Afterward, I let the cake cool in the pan for 30 minutes, then turn it out onto a serving dish to cool completely. 

Decorate the cake: Microwave the apricot jam for 1 minute, stirring after 30 seconds, then pour it over the cake.

Marzipan layer: After letting it cool for 30 minutes, I roll the marzipan into a disc, place it on the cake, cut a hole in the middle, and press down so it sticks. Now, it can be decorated with dried fruits, nuts, or marzipan balls. 

Expert tip

How to blanch almonds to make almond flour

It is certainly not difficult to do and only takes a few minutes. First, make sure you are using raw, unsalted almonds. Bring a pot of water to a boil and add the almonds. Let them boil for 1 minute, then drain and rinse in cold water.  Do not let them cook for more than 1 minute, and be sure to drain and rinse them right away in cold water to stop the cooking process. In fact, I like to put mine in a bowl of ice water. After, I simply pinch each almond between my fingers, and they pop right out of their skins. Easy peasy! 

More tips to consider

• Homemade marzipan can be stored for about a month in the fridge if it is wrapped or in an airtight container.
• If soaking the fruits in alcohol, remember that they are not safe for kids or others who cannot consume alcohol. Make another cake with non-alcoholic fruits in it. They can be soaked in juices instead.
• The 11 marzipan balls on top of a simnel cake are for the 11 apostles. I usually leave them off because I do not like the heavy, pasty marzipan balls, but they can always be removed before eating. 
• To keep the fruit from sinking to the bottom, give it a light coating of flour before adding it to the batter. 

Recipe variations and add-ins:

• Boozy fruit: To make the fruit juicier and add more flavor, I sometimes soak the dried fruit and raisins in brandy overnight. However, this makes them ADULTS ONLY. 
• Chocolate cake: Who says Simnel cake can’t be chocolate? When I am in the mood for a chocolate fix, I just add a cup of Dutch-processed cocoa powder, eight ounces of chopped chocolate, and a teaspoon of instant espresso to this delicious cake mixture, and it is so chocolatey. 
• Caramel topping: Sometimes I make this cake even more decadent by drizzling rich, creamy caramel sauce on top. It is easy to make with just three ingredients. 
• Decorate the cake: The kids love it when I use the marzipan to make decorations like Easter eggs or baby chicks on top. 
• Persimmon jam: To add variety, I often use a different flavor of jam, like grape, blackberry, or my own homemade persimmon jam.   

Serving suggestions:

This is a traditional Eater dessert; hence, I always serve it after our big Easter feast of slow-cooker brown sugar ham or my slow-cooker lamb stew, which takes only 20 minutes to prep and costs about $20. It is so rich and delicious. Some traditional wine pairings for this Easter cake include Muscat and Tokaji Aszu because of their sweetness. 

These hot cross buns are another Easter morning tradition for slightly sweet, perfectly spiced muffins with raisins.  When I make an Easter spread for the family, I always serve these deviled egg chicks because they are so adorable, take just minutes to make, and taste great, too. Along with dessert, I also like to serve a homemade London Fog latte.

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to a week.  
• Freezing: To freeze, I like to wrap each piece individually in plastic wrap, then place them in freezer bags. That way, I can take them out as needed. They will last for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

Frequently asked questions

More Easter desserts to try: