Cardamom-Spiced Simnel Cake with Candied Fruit Glaze

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A moist and fragrant British-inspired Simnel cake with ground almonds and candied fruit, gently spiced with warm cardamom—a perfect treat for Mother’s Day. This British-inspired recipe, ready in about 95 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 450 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

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cardamom
• 1 cup (2 sticks), softened unsalted butter
• 1 cup granulated sugar
• 4 large eggs
• 1 cup ground almonds
• 1/4 cup whole milk milk
• 1/2 cup chopped candied mixed peel
• 8 oz, divided marzipan
• 1/4 cup warmed for glaze apricot jam
• 1 tsp vanilla extract
• 1/2 tsp salt

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Instructions

1. Step 1: Preheat oven to 325°F. Grease and line a 9-inch springform pan with parchment paper.
2. Step 2: In a medium bowl, sift together 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cardamom, and 1/2 tsp salt.
3. Step 3: In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until pale and fluffy, about 3-4 minutes.
4. Step 4: Beat in 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Step 5: Fold in the flour mixture alternately with 1 cup ground almonds and 1/4 cup whole milk until just combined.
6. Step 6: Stir in 1/2 cup chopped candied mixed peel.
7. Step 7: Pour half the batter into the prepared pan. Roll out half of the 8 oz marzipan into a circle slightly smaller than the pan and place on top of the batter.
8. Step 8: Pour the remaining batter over the marzipan layer and smooth the surface.
9. Step 9: Bake for 60-70 minutes until a skewer inserted comes out clean. Remove from oven and let cool for 15 minutes.
10. Step 10: Roll out the remaining marzipan into a circle to fit the top of the cake. Spread 1/4 cup warmed apricot jam over the cake top, then place the marzipan circle on it.
11. Step 11: Brush the marzipan with more apricot jam to glaze and place the cake under a broiler for 2-3 minutes or until the marzipan is lightly golden. Cool completely before serving.