Orange Cardamom Simnel Cake with Almond Glaze
A moist fruitcake enriched with dried fruits and aromatic cardamom, topped with a delicate almond glaze and marzipan, perfect for Mother’s Day celebrations. This british-inspired desserts 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 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
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1 cup softened unsalted butter
- 1 cup packed brown sugar
- 3 large eggs
- 1 1/2 cups (raisins, currants, chopped apricots) mixed dried fruit
- 2 tbsp finely grated orange zest
- 1/4 cup fresh orange juice
- 7 oz (about 1/2 cup), sliced into 1/2-inch thick rounds marzipan roll
- 1 tsp almond extract
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Step 1: Preheat oven to 325°F. Grease and line a 9-inch round cake pan with parchment paper. In a medium bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp ground cardamom.
- Step 2: In a large bowl, cream 1 cup softened unsalted butter with 1 cup packed brown sugar until light and fluffy, about 3-4 minutes. Beat in 3 large eggs one at a time until fully incorporated.
- Step 3: Gradually fold the dry flour mixture into the butter mixture, alternating with 1/4 cup fresh orange juice and 2 tbsp finely grated orange zest. Stir in 1 1/2 cups mixed dried fruit until evenly distributed.
- Step 4: Pour batter into prepared pan, smoothing the top. Arrange 3-4 slices of 7 oz marzipan roll in a single layer over the batter surface. Bake for 60-70 minutes until a skewer inserted in the center comes out clean.
- Step 5: Let cake cool in pan for 15 minutes, then transfer to wire rack. For glaze, whisk 1 cup powdered sugar with 1 tsp almond extract and 2 tbsp milk until smooth. Brush glaze over cake and garnish with remaining marzipan slices. Let set before slicing and serving.
Frequently asked questions
How long does Orange Cardamom Simnel Cake with Almond Glaze take to make?
Total time is about 95 minutes (25 min prep + 70 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 Orange Cardamom Simnel Cake with Almond Glaze?
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 Orange Cardamom Simnel Cake with Almond Glaze?
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 Orange Cardamom Simnel Cake with Almond Glaze 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 Orange Cardamom Simnel Cake with Almond Glaze?
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.
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