Cardamom-Spiced Simnel Cake with Apricot Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A fragrant simnel cake enriched with warm cardamom spice and finished with a glossy apricot glaze, honoring the Mothering Sunday tradition with a modern twist. This british-inspired desserts ready in about 90 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 420 calories and feeds 10, 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

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup, softened unsalted butter
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 1/2 cups dried mixed fruit
• 1/4 cup chopped candied orange peel
• 1/3 cup apricot jam
• 7 oz marzipan

Instructions

1. Step 1: Preheat oven to 325°F. In a medium bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cardamom, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
2. Step 2: In a large mixing bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes using an electric mixer.
3. Step 3: Beat in 3 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Step 4: Gradually add the dry flour mixture alternately with 1/4 cup milk, starting and ending with the flour mixture, mixing until just combined.
5. Step 5: Fold in 1 1/2 cups dried mixed fruit and 1/4 cup chopped candied orange peel evenly through the batter.
6. Step 6: Grease and flour a 9-inch round cake pan. Pour half the batter into the pan and smooth the surface.
7. Step 7: Roll out half of the 7 oz marzipan to a 7-inch circle and gently place it atop the batter layer.
8. Step 8: Pour the remaining batter over the marzipan layer and smooth the top.
9. Step 9: Bake for 60-70 minutes until a skewer inserted into the cake comes out clean. Cool completely in the pan.
10. Step 10: Warm 1/3 cup apricot jam gently and brush over the cooled cake surface.
11. Step 11: Roll out the remaining marzipan and place it on top of the cake. Optionally, toast the marzipan under a broiler for 1-2 minutes for a golden finish.