Miriam’s Easter Simnel cake

28 March 2023 0 Comments

A light fruit cake to celebrate Easter but was traditionally made for Mothering Sunday.

225g butter or margarine
225g raw brown sugar 
4 free range eggs 
300g wholemeal flour 
pinch of salt
350g currants 
175g sultanas 
1 lemon, rind grated
1tsp ground cinnamon 
1tsp ground nutmeg 
milk to mix
3 tbsp apricot jam
675g Marzipan

175g caster sugar 
280g sifted icing sugar plus extra for rolling
450g ground almond
seeds scraped from 1 vanilla pod
2 eggs beaten
½ tsp orange or lemon juice

Untitled design

Grease and line a 20cm round cake tin. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Combine the flour, salt, currants, sultanas, lemon rind and spices and fold into the creamed mixture. Add sufficient milk to give a ‘dropping’ consistency.

Spoon half of the cake mixture into the prepared tin. Level the surface. Roll out one third of the marzipan to a 20cm round. Place on top of the cake mixture. Top with remaining cake mixture and level the surface. Bake in the oven at 150℃ (300F/mark 2) for about 2½ hours, or until firm to the touch. Cool in the tin.

The next day roll out half of the remaining marzipan to a 20cm round. Brush with apricot jam and press on to the top of the cake. If you wish, flute the edges, and with a knife, mark a lattice effect on top.

Use the remaining paste to make eleven balls. Position these round the top edge of the cake with a little apricot jam.


adapted from the Cranks recipe book and bbcgoodfood.com.

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