When I was little, Simnel cake meant one thing: Easter was on its way and Mum would let me “help” by pinching bits of marzipan from the bowl when she wasn’t looking. That golden, almondy layer hiding inside the soft, fruity crumb was always my favourite part — like a secret between cake and baker.
Delia’s version of this classic is timeless. It’s not overly sweet, the citrus sings quietly in the background, and the marzipan, well, it’s the crown jewel. I’ve made it with friends over tea, for family brunches, and once — memorably — in a bit of a rush with one oven glove and a cat underfoot. Still turned out gorgeous.
Why You’ll Love It
- That middle layer of marzipan? Unexpected and lovely.
- Keeps like a dream — gets better after a day or two.
- Just enough citrus to brighten up the rich fruit.
- Feels fancy, but it’s surprisingly chill to bake.
- Makes the whole house smell like comfort.
- Looks beautiful without much effort (hello, gold marzipan balls).
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 4 large eggs, room temp
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- Zest of 1 orange
- Zest of 1 lemon
- 1 cup raisins
- ½ cup dried cranberries
- ½ cup mixed dried fruits and chopped nuts
Garnish:
- 1 cup apricot jam
- 18 oz marzipan
- ¼ cup chopped dried apricots (optional but pretty)
How to Make It
Cream your base like you mean it:
Cream the butter and brown sugar until it’s light and fluffy — really take your time here. Then beat in the eggs one by one. It might look a bit curdled. That’s fine. It’ll come together.
Add the zing:
Stir in the lemon juice, vanilla, and all that zest. The smell at this point? Heaven.
Mix the dry bits:
In another bowl, whisk the flour, baking powder, baking soda, and salt. Add this to the wet mixture in two parts, folding gently.
Bring in the fruit and nuts:
Toss in raisins, cranberries, dried fruit, and nuts. Give it a good stir so they’re evenly distributed — no clumpy fruit blobs, please.
Bake it low and golden:
Pour the batter into a greased and lined bundt pan. Smooth the top, bake at 350°F for 45–50 minutes. A skewer should come out clean-ish (don’t hit a raisin).
Apricot glaze + marzipan time:
Let the cake cool completely. Warm the jam and brush it all over the top. Roll the marzipan into a disk, cut out the centre (if using bundt) and place it gently on top.
Add your golden halo:
Roll the remaining marzipan into 11 balls — a nod to the apostles (minus Judas, classic). Toast them under the grill for 30 seconds if you like a bit of colour.
Common Mistakes and How to Dodge Them
Why is my cake dense?
Overmixing. Fold gently once the flour goes in, and trust the oven to do the rest.
How do I stop the fruit from sinking?
Toss them in a spoonful of flour before mixing them into the batter.
Marzipan melting into a puddle?
Only place it on once the cake is cool. Patience is key here.
Mine came out dry… why?!
Could be overbaking. Check it early, especially if your oven runs hot (like mine).
Storage and Reheating
- Fridge: Wrap tightly and store for 5–7 days. Keeps beautifully.
- Freezer: Wrap in clingfilm and foil — freezes for up to 3 months.
- To serve again: No reheating needed, just bring to room temp or microwave for 10 seconds if you like it warm.
Frequently Asked Questions
Why are there 11 marzipan balls on top?
They represent the 11 faithful apostles — Judas doesn’t get one. Bit of a shady bake history lesson.
Can I skip the marzipan?
Technically yes, but why would you want to? It’s kind of the soul of the cake.
What can I swap for the booze soak?
Try strong tea or orange juice. The flavour’s still lush, and it’s kid-friendly too.
Can I make it gluten-free?
Yep! Use a good 1:1 GF flour and double-check your baking powder is gluten-free too.
Nutrition Facts (Per Serving)
- Calories: 547 kcal
- Fat: 28g
- Carbs: 66g
- Sugar: 37g
- Protein: 8g
- Sodium: 320mg
More Delia Smith Recipe:
Delia Smith Simnel Cake
Description
A light, fragrant fruitcake laced with citrus zest, juicy raisins, and a surprise layer of marzipan — this traditional Simnel Cake is soft, spiced, and crowned with golden almond balls that melt in your mouth. Perfect with a cuppa or for marking a special springtime table.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and line a bundt pan.
- Cream butter and sugar, beat in eggs, zest, juice, and vanilla.
- Mix dry ingredients separately, then fold into the wet mix.
- Stir in fruits and nuts. Pour into the pan.
- Bake 45–50 minutes. Cool 30 mins, then invert.
- Warm jam and spread over the top. Add marzipan disk and 11 marzipan balls.
Notes
- Soak fruit in juice or tea overnight for extra plumpness.
- Use a bundt tin for a stunning shape, but a round tin works too.
- Don’t skip the glaze — it seals in moisture.
- Let it cool fully before decorating to avoid marzipan meltdown.