Cardamom-Spiced Simnel Cake
A tender fruitcake infused with warm cardamom and layered with marzipan, inspired by the traditional Simnel cake for Mothering Sunday. This british-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, ground cardamom into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 1/4 cups mixed dried fruit
- 1/2 cup, softened unsalted butter
- 2/3 cup, packed brown sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 7 oz, divided marzipan
- 2 tbsp, for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 325°F. Grease and flour a 7-inch round cake pan. In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon ground cardamom.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 2/3 cup packed brown sugar until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Step 3: Gradually add the dry ingredients to the butter mixture alternately with 1/4 cup milk, mixing gently. Fold in 1 1/4 cups mixed dried fruit until evenly distributed.
- Step 4: Pour half the batter into the prepared pan. Roll out half of the 7 oz marzipan to fit the pan top and gently place it over the batter layer. Pour the remaining batter over the marzipan and smooth the surface.
- Step 5: Bake for 50-60 minutes until a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove to a wire rack.
- Step 6: Roll out remaining marzipan and place on top of the cooled cake. Lightly brush with water and dust with 2 tablespoons powdered sugar before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cardamom-Spiced Simnel Cake take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom-Spiced Simnel Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom-Spiced Simnel Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom-Spiced Simnel Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom-Spiced Simnel Cake?
British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
