Simnel cake easter

Simnel Cake - a British Easter tradition. A light fruitcake with a layer of marzipan baked into the centre, then topped with a traditional marzipan decoration.

A good simnel cake recipe is a must-have for Easter. This cake, from Jamie magazine, is spiked with Scotch whisky, and packed with currants, stem ginger and mixed peel.

Packed with all the usual simnel cake ingredients like fruit and warming spices, the history of this cake makes it traditionally eaten in spring time usually at Easter. Unlike a traditional round Simnel cake, this traybake version is rectangular in shape making it ideal to cut into bite sized pieces and shared with friends. We’ve used mini eggs to decorate ours, but you can opt for traditional marzipan balls if you like. This cake goes perfectly with a cup of tea.

Traditional Simnel Cake — Baking Martha

This traditional Easter simnel cake recipe is easy to prepare and can be made several days in advance. Sally's recipe has a surprise marzipan layer and is packed full of delicious fruits.

How to make Easter Simnel Cake, an easy one-bowl fruitcake featuring a layer of marzipan inside and another on top of the cake.

The Finns eat pasha and the dreaded mämmi at Easter (I still cannot understand the appeal of mämmi, no matter how much cream and sugar is added) and for my fellow Brits, Easter means hot cross buns…

Celebrate Easter with a springtime seasonal bake. This classic simnel cake is packed with dried fruit and spices and topped with marzipan

A lovely Easter fruit cake with marzipan layers and topped with 11 symbolic marzipan balls.

Originally, this cake was made for Mothering Sunday, but it has for a long, long time been an essential Easter confection, the marzipan balls on top representing the apostles: eleven in total as, for understandable reasons, Judas is persona non grata. I make this a very light fruit cake, totally different in taste and texture from the damp, dark offerings of Christmas.