Cardamom-Spiced Simnel Cake

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A tender fruitcake infused with warm cardamom and layered with marzipan, inspired by the traditional Simnel cake for Mothering Sunday. This British-inspired recipe, 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

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.