Simnel cake (traditional Easter cake)

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Prep time:

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Serves: 8

By MamaG



  • 250g self-raising flour

  • 5 tbsp milk

  • 1 pinch salt

  • 2 tsp golden syrup

  • 175g soft brown sugar

  • 1/2 tsp mixed spice

  • 1 tbsp apricot jam

  • 4 eggs

  • 100g mixed peel chopped

  • 25g glace cherries quartered

  • 450g currants

  • 100g sultanas

  • 175g butter or margarine

  • 450g almond paste

  • 50g raisins


  1. Heat oven to 180C/350F/Gas Mark 4. Grease and line a 20.5cm (8in) round cake tin.
  2. Beat fat and sugar until light and fluffy. Add eggs, one at a time, with a little flour, beating well after each addition.
  3. Stir in salt and spice, add milk and syrup with a little more flour. Mix well.
  4. Fold in remaining flour and fruit. Place half the mixture into the prepared tin and smooth level.
  5. Divide the almond paste in two. Roll out one into a 20.5cm (8in) round on sugared, greaseproof paper, remove from paper and place on top of the cake mixture. Cover the remaining cake mixture.
  6. Bake for about 1 hour then reduce the temperature to 140C/275F/Gas Mark 1 and bake for 2½ hours.
  7. Allow cake to cool, divide the remaining almond paste in two. Roll one half into a 20.5 cm (8 inch) round, brush cake with apricot jam and place almond paste on top. Roll the remaining paste into 11 small balls.
  8. Brush top of cake with beaten egg and place balls of paste round the edge close together, then brush again with egg.
  9. Place under a hot grill to brown marzipan.

Handy Hint

I have used pre-mixed dried fruit/peel when I haven't had separate ingredients and it has been fine.

Additional Information

  • cake

  • Easter

  • Cake/Dessert

  • Vegetarian

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