Mother’s Day Citrus and Cardamom Simnel Cake

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A moist and fragrant fruit cake flavored with zesty citrus and warming cardamom, topped with a layer of marzipan, perfect for a celebratory weekend brunch dessert. This British-inspired recipe, ready in about 90 minutes, layers mixed dried fruit, unsalted butter, brown sugar 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 320 calories and feeds 12, 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 mixed dried fruit
• 1 cup (227g), softened unsalted butter
• 3/4 cup brown sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup ground almonds
• 1 tsp baking powder
• 1 tsp ground cardamom
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 1/4 cup orange juice
• 8 oz marzipan roll
• 1/4 cup, warmed apricot jam

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F and grease a 9-inch round cake pan. In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup brown sugar until fluffy, about 3 minutes.
2. Step 2: Beat in 3 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 tbsp orange zest, 1 tbsp lemon zest, and 1/4 cup orange juice.
3. Step 3: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup ground almonds, 1 tsp baking powder, and 1 tsp ground cardamom.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, then fold in 2 cups mixed dried fruit evenly.
5. Step 5: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
6. Step 6: Roll out the 8 oz marzipan to a 9-inch circle. Brush the cooled cake top with 1/4 cup warmed apricot jam and place the marzipan layer on top, gently pressing to adhere.
7. Step 7: Optionally, decorate the marzipan with a few reserved dried fruits or sliced almonds before serving.