Irresistible Simnel Cake Recipe for Spring Celebrations

There’s something enchantingly nostalgic about simnel cake, with its rich history wrapped in layers of marzipan and dried fruits. Imagine the sweet aroma as it bakes, filling your kitchen with comforting warmth that whispers of springtime celebrations and family gatherings. vanilla bean cupcakes

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Let me take you back to my childhood, where each Easter, my grandmother would whip up a simnel cake with the same enthusiasm she reserved for her bingo nights. As we gathered around the table, the cake would be the star of the show, crowned with its eleven marzipan balls representing the apostles (minus Judas, of course). Just thinking about it brings back memories of laughter, sticky fingers, and a few too many slices! For more inspiration, check out this Irresistible Orange Custard Squares recipe.

I still remember how my friends would swoon over this treat when I brought it to our potlucks. It was always a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your foundation; make sure it’s fresh for the best texture.
• Unsalted Butter: Use high-quality butter for a rich flavor; softened at room temperature for easy mixing.
• Granulated Sugar: Sweetness is key here; adjust based on your taste preference.
• Dried Mixed Fruit: Go for a medley of raisins and currants; they add depth and chewiness.
• Marzipan: A lovely almond paste that gives the cake its signature finish; homemade or store-bought works well.
• Baking Powder: Ensure your cake rises perfectly; check expiration dates to avoid flatness.
• Eggs: Fresh eggs are vital for binding and moisture; use large eggs for consistency.
• Spices (Nutmeg & Cinnamon): These warm spices enhance flavor; don’t skimp on them!
• Zest from One Lemon: Adds brightness and balances sweetness beautifully.
• Milk: To keep the batter moist; whole milk works best here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven: Preheat oven to 325°F (160°C). Grease an 8-inch round cake pan with butter and line it with parchment paper.

Mixing Dry Ingredients: In a bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt until combined. You want an even mix to ensure uniform flavor.

Cream Butter and Sugar: In a separate bowl, cream softened butter and granulated sugar until light and fluffy. This should take about 5 minutes—don’t rush it!

Incorporate Eggs: Add eggs one at a time into the creamed mixture. Beat well after each addition until smooth. You’ll know it’s ready when it looks glossy.

Combine Ingredients: Gradually add dry ingredients into the wet mixture while alternating with milk. Mix just until combined—overmixing leads to tough cake!

Add Fruit & Zest: Gently fold in dried mixed fruit and lemon zest using a spatula. This step makes your batter colorful and aromatic—your kitchen will smell divine!

Layering Marzipan: Pour half of your batter into the prepared pan. Roll out marzipan into a circle slightly smaller than your cake pan and place it on top of the batter before adding remaining batter.

Bake Away!: Bake in preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to wire rack.

Final Touches: Once completely cooled, roll out another layer of marzipan to cover the top. Finally, decorate with eleven marzipan balls representing each apostle—sorry Judas!

Enjoy this lovely slice of tradition whether during Easter celebrations or simply because you deserve something sweet today! For more inspiration, check out this Easter No Bake Mini Cheesecakes recipe.

Perfecting the Cooking Process

Start by preparing your dried fruits and nuts; soak them overnight for maximum flavor. Mix the ingredients in the right order: cream butter and sugar, then add eggs, followed by the dry ingredients. This will ensure even distribution and moist texture.

Add Your Touch

Consider substituting some dried fruits with chocolate chips or using different nuts for variety. You can also spice it up with ginger or nutmeg for an extra kick. peppermint hot chocolate cookies Your simnel cake can be as unique as you are!

Storing & Reheating

Store your simnel cake in an airtight container at room temperature to keep it moist. If you need to reheat, simply warm individual slices in the microwave for about 10 seconds, just until they’re cozy but not hot. cozy pumpkin bars.

I remember making my first simnel cake while trying to impress my friends during Easter brunch. It turned out beautifully, but we ended up laughing when I realized I forgot to put on half of the marzipan decorations!

FAQ

What is simnel cake?

Simnel cake is a traditional British fruitcake topped with marzipan, enjoyed during Easter. fruitcake-inspired cookies.

How long does simnel cake last?

When stored properly, simnel cake can last up to two weeks at room temperature.

Can I freeze simnel cake?

Yes, you can freeze simnel cake; just wrap it tightly in plastic wrap before storing.

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📖 Recipe Card

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Simnel Cake

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• Author: Emma Taylor
• Total Time: 1 hour 20 minutes
• Yield: Approximately 12 servings 1x

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Description

Simnel cake is a delightful British tradition, perfect for Easter and any festive occasion. This rich fruitcake, layered with sweet marzipan and dotted with dried fruits, evokes nostalgia and warmth. As it bakes, your kitchen fills with a comforting aroma that invites family and friends to gather and celebrate. With simple ingredients and easy-to-follow steps, this recipe will help you create a stunning centerpiece for your next gathering.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 cups dried mixed fruit (raisins & currants)
• 8 oz marzipan
• 1 tsp baking powder
• 4 large eggs
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• Zest of 1 lemon
• ½ cup whole milk

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Instructions

1. Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt until well combined.
3. In another bowl, cream the softened butter and sugar until light and fluffy (about 5 minutes).
4. Add the eggs one at a time to the creamed mixture, beating well after each addition.
5. Gradually mix in the dry ingredients alternating with milk until just combined.
6. Gently fold in the dried mixed fruit and lemon zest.
7. Pour half of the batter into the prepared pan. Roll out marzipan into a circle slightly smaller than your cake pan; place it on top of the batter before adding the remaining batter.
8. Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
9. Once cooled, cover the top with another layer of marzipan and decorate with eleven marzipan balls.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 90mg