Mary Berry Simnel Cake Recipe

The Mary Berry Simnel Cake Recipe is a wonderfully traditional Easter fruit cake packed with dried fruits, warming spices and layers of sweet marzipan. It’s the sort of celebratory bake that feels perfect for Easter gatherings, afternoon tea or sharing with family and friends during the spring season.

A good Simnel cake should be rich and moist with a tender fruit-filled crumb, fragrant spices and a distinctive layer of marzipan baked into the centre. The toasted marzipan topping adds a delicious almond flavour and a beautiful golden finish, while the traditional marzipan balls create the classic Easter presentation. Rich, festive and full of flavour, this timeless cake remains a beloved British favourite.

Ingredients

For the Cake

• 225g butter, softened
• 225g light muscovado sugar
• 4 large eggs
• 225g self-raising flour
• 225g sultanas
• 100g currants
• 50g glacé cherries, chopped
• 50g candied peel, chopped
• 2 tsp ground mixed spice
• 1 lemon, zest only
• 1 orange, zest only
• 500g marzipan
• 2 tbsp apricot jam
• 1 tbsp milk

How to Make Mary Berry Simnel Cake Recipe

Prepare the Oven and Tin

Preheat the oven to 150°C (130°C fan) and line a 20cm round cake tin with baking parchment.

Cream the Butter and Sugar

Beat the butter and sugar together until light and fluffy.

Add the Eggs and Citrus Zest

Beat in the eggs one at a time, then stir in the lemon and orange zest.

Combine the Dry Ingredients

Sift the flour and mixed spice together and gently fold into the mixture.

Add the Fruit

Fold in the sultanas, currants, glacé cherries and candied peel until evenly distributed.

Add the Marzipan Layer

Divide the marzipan into three portions. Roll one portion into a circle the size of the cake tin. Spoon half of the cake mixture into the tin, place the marzipan circle on top, then cover with the remaining cake mixture.

Bake the Cake

Bake for 2–2½ hours, or until a skewer inserted into the centre comes out clean.

Cool the Cake

Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Add the Marzipan Topping

Roll out the second portion of marzipan into a circle. Brush the top of the cake with apricot jam and place the marzipan on top.

Decorate the Cake

Roll the remaining marzipan into 11 equal balls and arrange them around the edge of the cake.

Toast the Marzipan

Place the cake under a hot grill for a few minutes until the marzipan is lightly golden.

Final Touch

The finished Simnel cake should be rich and moist with a fruit-packed crumb, warming spices and sweet almond marzipan both inside and on top. The lightly toasted marzipan and traditional marzipan balls create the classic Easter finish that makes this cake so special.

Recipe Tips

• Ensure the butter is softened for easy creaming with the sugar — this helps incorporate air for a lighter cake.
• Use fresh zest for the best flavour — it adds a bright citrus note that balances the sweetness.
• Avoid over-mixing the flour into the batter — overworking the gluten can make the cake dense.
• Check the cake from 2 hours to prevent overbaking — a dry cake loses its rich, moist texture.
• Roll the marzipan evenly to avoid thick patches — this ensures a consistent almond flavour throughout.
• Watch the marzipan under the grill closely — it can burn quickly, and you want a light toast, not a char.

Healthy Alternatives / Variations

• Add a splash of brandy to the fruit mix for a boozy twist.
• Use dark muscovado sugar for a deeper caramel flavour.
• Replace sultanas with raisins if preferred.
• Add chopped nuts for extra crunch.
• Include a pinch of nutmeg for additional spice.

Ingredient Substitutions

• Use margarine instead of butter for a dairy-free option.
• Swap self-raising flour with plain flour and 2 tsp baking powder.
• Substitute apricot jam with marmalade for a citrusy glaze.
• Use dried cranberries instead of currants for a tart flavour.

How to Serve

Serve the Mary Berry Simnel Cake Recipe as a delightful centrepiece for your Easter table. It’s perfect with a cup of tea or coffee, and its rich flavours make it a satisfying treat.

Pairing Ideas

Pair this cake with a light, floral tea or a glass of dessert wine to complement the fruity and nutty notes. A dollop of whipped cream can also add a touch of indulgence.

How to Store Leftovers

Room Temperature

Store in an airtight container at room temperature for up to a week to keep the cake moist and flavourful.

Freezer

Wrap the cake tightly in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

To refresh, warm slices in a low oven for a few minutes to revive the flavours.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 72g
• Protein: 7g
• Fat: 22g

FAQs

Can I make the Mary Berry Simnel Cake Recipe ahead of time?

Yes, this cake can be made a few days in advance. In fact, it often tastes better after resting as the flavours have time to develop.

What is the significance of the marzipan balls on a Simnel cake?

The 11 marzipan balls represent the apostles, excluding Judas. It’s a traditional decoration that adds both visual appeal and flavour.

Can I use a different type of dried fruit?

Absolutely, you can substitute any of the dried fruits with your favourites, such as raisins or dried cranberries, to suit your taste.

Why is my cake dry?

A dry cake may result from overbaking. Ensure you check the cake from 2 hours and remove it from the oven once a skewer comes out clean.

Mary Berry Simnel Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Simnel Cake Recipe is a traditional Easter fruitcake with marzipan layers. It’s rich, moist, and full of flavour.

Ingredients

• 225g butter, softened

• 225g light muscovado sugar

• 4 large eggs

• 225g self-raising flour

• 225g sultanas

• 100g currants

• 50g glacé cherries, chopped

• 50g candied peel, chopped

• 2 tsp ground mixed spice

• 1 lemon, zest only

• 1 orange, zest only

• 500g marzipan

• 2 tbsp apricot jam

• 1 tbsp milk

Directions

• Preheat your oven to 150°C (130°C fan) and line a 20cm round cake tin with baking parchment.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition, and stir in the lemon and orange zest.
• Sift the flour and mixed spice together, then fold into the creamed mixture.
• Gently fold in the sultanas, currants, cherries, and candied peel until evenly distributed.
• Divide the marzipan into three equal parts and roll one part into a circle to layer over the cake batter.
• Pour the remaining batter over the marzipan layer and bake for 2-2.5 hours until a skewer inserted into the centre comes out clean.
• Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
• Brush the top of the cooled cake with apricot jam and place the marzipan circle on top.
• Roll the remaining marzipan into 11 balls and arrange them around the edge of the cake.
• Place the cake under a hot grill for a few minutes until the marzipan is lightly browned.

Notes

• Ensure the butter is softened for easy creaming with the sugar — this helps incorporate air for a lighter cake.
• Use fresh zest for the best flavour — it adds a bright citrus note that balances the sweetness.
• Avoid over-mixing the flour into the batter — overworking the gluten can make the cake dense.
• Check the cake from 2 hours to prevent overbaking — a dry cake loses its rich, moist texture.
• Roll the marzipan evenly to avoid thick patches — this ensures a consistent almond flavour throughout.
• Watch the marzipan under the grill closely — it can burn quickly, and you want a light toast, not a char.