Description
A traditional British Simnel Cake featuring layers of rich mixed dried fruits and aromatic spices, baked with a soft marzipan center, perfect for festive occasions.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups mixed dried fruits (raisins, currants, sultanas)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs, room temperature
- 2 tsp baking powder
- Zest of 1 lemon
- Zest of 1 orange
- 1/4 cup whole milk
Filling
- 4 oz marzipan, rolled out
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 5 minutes. This incorporates air for a good cake texture.
- Add eggs and zest: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then add the lemon and orange zest along with the ground cinnamon and nutmeg to infuse the batter with flavor.
- Incorporate dry ingredients: Gradually fold in the flour mixed with baking powder carefully to avoid overmixing. Then fold in the mixed dried fruits evenly throughout the batter.
- Assemble cake layers: Pour half of the batter into the prepared cake pan. Roll out the marzipan to an even layer and gently place it over the batter. Pour the remaining batter carefully on top to cover the marzipan layer completely.
- Bake: Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the cake (baking only the cake part, avoiding the marzipan) comes out clean. This ensures the cake is fully cooked through.
- Cool and decorate: Allow the cake to cool completely in the pan before removing and decorating as desired.
Notes
- Ensure the eggs are at room temperature to help them blend better into the batter.
- Use a toothpick to test doneness; it may occasionally pick marzipan, so focus on the cake batter part when testing.
- The cake can be stored in an airtight container for up to 5 days and tastes better as flavors mature.
- For extra flavor, soak the dried fruits in a bit of brandy or orange juice overnight before adding to the batter.
- Marzipan can be purchased ready-rolled or rolled out yourself to the desired thickness.
