Simnel Cake

A light fruit cake traditionally eaten during Easter. The 11 marizpan balls are said to represent the 12 apostles minus Judas.

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Photo credit: Timeless Edmonds
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Prep Time: 3½ hours Servings: 16-20
  • 500g marzipan

    icing sugar

    250g butter, softened

    1 cup sugar

    4 eggs

    2½ cups Edmonds standard flour

    1 tsp Edmonds baking powder

    1½ cups sultanas

    1½ cups currants

    ½ cup mixed peel

    ½ cup glacé cherries, chopped

  • 1. Preheat the oven to 150˚C. Grease and line a 22cm round cake tin with baking paper.

  • 2. Cut marzipan into thirds. Using two of the marzipan pieces, roll out two rounds to fit the 22cm cake tin on greaseproof paper dusted with icing sugar and put to one side.

  • 3. Cream the butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition.

  • 4. In a separate bowl sift the flour and baking powder together. Mix the sultanas, currants, peel and cherries into the flour mixture to coat. Then fold into creamed mixture.

  • 5. Spoon half the mixture into the prepared tin, spreading the mixture evenly. Cover with one of the marzipan rounds, and then spread the remaining cake mixture on top and smooth.

  • 6. Bake for 2 hours then reduce heat to 130˚C and bake for a further ½ to 1 hour or until an inserted skewer comes out clean.

  • 7. While the cake is cooking, use the remaining marzipan to make 11 balls. Once cooked place the remaining marzipan round on top of the hot cake and decorate with the 11 balls. Return the cake to the oven for about 15 minutes until the marzipan is lightly browned.

  • 8. Leave to cool in the tin.

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