Name: Modern Simnel Cake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 350 g Butter or baking spread (unsalted, softened); 325 g Light brown soft sugar; 1 Lemon (zest only); 4 Eggs (large); 150 ml Milk; 350 g Plain flour; 3 tsp Baking powder; 2 tsp Mixed spice; 250 g Dried fruit; 125 g Glace cherries; 200 g Butter (unsalted, softened); 400 g Icing sugar; 1 1/2 tsp Almond extract; 1-2 tbsp Milk; 285 g Golden marzipan; 1 tbsp Apricot jam

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Simnel Cakes go way back, all the way to medival times in fact. They were actually made for Mother's Day, but nowadays they are considered an Easter cake. The marzipan balls on top represent the apostles (minus Judas) and there are supposed to be 11 of them. I put 12 on this Modern Simnel Cake, partly because of my lack of religious knowledge and partly because I like things to be even! I wanted to make the Simnel cake a bit more up to date, so this Modern Simnel Cake is made in two layers, with a filling of almond buttercream and the sponge is a little lighter with less fruit. The sponge of the Modern Simnel Cake is lovely and light with just enough fruit in my opinion, and the sweet almond buttercream is the perfect accompaniment. It's great for a hungry group of family and friends at Easter and any marzipan lovers in your life will adore this cake!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ tsp ground ginger and ½ tsp ground nutmeg.
You can get two different types of marzipan - natural and golden. I used golden marzipan for this recipe.
You can switch out the lemon zest for orange zest instead if you prefer, or omit the citrus zest entirely.
You can swap the mixed dried fruit for dried raisins or dried sultanas if you're not a mixed peel fan.
And you don't have to add the glace cherries if you're not a fan.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Modern Simnel Cake

To make the sponge mix together butter and light brown sugar until fluffy, then stir in the lemon zest.

Whisk in eggs, milk, plain flour, baking powder and mixed spice. Then fold in mixed fruit and some glace cherries.

Divide the mixture between the tins and bake them for 45 minutes or until a thin skewer inserted in the centre comes out clean.

To make the almond buttercream whisk the butter and icing sugar together, then add almond extract and whisk until smooth.

Level off the sponges and pipe some almond buttercream over the bottom sponge.

Then add the second sponge and spread a little apricot jam in the centre. I covered it with a circle of marzipan and roll 12 marzipan balls.

Using a kitchen blowtorch, brown the marzipan balls and the marzipan circle. Then pipe almond buttercream around the edge of the cake and add the marzipan balls on top.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long does the Modern Simnel Cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the marzipan). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

Can this cake be made in different size cake tins?

If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.

Can this recipe be made into cupcakes?

I have a very similar cupcake version of this recipe called Easter Simnel Cupcakes, check them out for a recipe and instructions.

Can this cake be made gluten or dairy free?

Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and a dairy free milk for the cupcakes and the buttercream. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this recipe be made nut free?

This recipe is not nut free as marzipan is made from almonds. To make this recipe nut free you can leave out the marzipan and the almond extract. Or you could make nut free marzipan instead.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

More tips for making the Modern Simnel Cake:

Make sure to brown the marzipan circle and the marzipan balls before you add the buttercream on top of the cake, as the heat from the blow torch will cause the buttercream to melt.
If you don't have a kitchen blow torch you can brown the marzipan under the grill. Place the marzipan on some baking paper or foil and keep a very close eye on it as it can burn very quickly.
I used a Wilton 8B tip to pipe the buttercream onto the cake.
You can spread the buttercream onto the cake if you don't want to pipe it.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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