Simnel Cake with Candied Citrus and Marzipan Layers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A traditional fruitcake layered with marzipan and studded with candied citrus, inspired by classic Mothering Sunday celebrations. This british-inspired desserts ready in about 120 minutes layers (226g), softened unsalted butter, (200g) brown sugar, large eggs 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 380 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

• 1 cup (226g), softened unsalted butter
• 1 cup (200g) brown sugar
• 4 large eggs
• 2 cups (240g) all-purpose flour
• 1 tsp baking powder
• 3 cups (450g) mixed dried fruit
• 1/2 cup, chopped candied orange peel
• 1/2 cup, chopped candied lemon peel
• 1/2 cup (50g) ground almonds
• 1 tbsp orange zest
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 7 oz (200g) marzipan
• 1/4 cup, warmed apricot jam

Instructions

1. Step 1: Preheat your oven to 325°F and line an 8-inch round cake pan with parchment paper. In a large bowl, cream 1 cup softened unsalted butter and 1 cup brown sugar with an electric mixer until light and fluffy, about 3 minutes.
2. Step 2: Beat in 4 large eggs one at a time, mixing well after each addition. In a separate bowl, sift together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 cup ground almonds.
3. Step 3: Fold the dry ingredients into the wet mixture gently, then stir in 3 cups mixed dried fruit, 1/2 cup chopped candied orange peel, 1/2 cup chopped candied lemon peel, and 1 tbsp orange zest until evenly distributed.
4. Step 4: Pour half the batter into the prepared pan and smooth the top. Roll out half of the 7 oz marzipan into a circle slightly smaller than the pan and place it on top of the batter.
5. Step 5: Spread 2 tbsp warmed apricot jam over the marzipan layer, then carefully spoon the remaining batter over the jam. Roll out the remaining marzipan and place it on top of the batter as a final layer.
6. Step 6: Bake for 90 minutes, covering the top with foil if it browns too quickly, until a toothpick inserted into the cake comes out clean. Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before serving.