Steamed Simnel Cake with Apricot Glaze
A traditional fruit cake steamed for moistness and topped with a shiny apricot glaze, inspired by Mothering Sunday classics. This british-inspired desserts ready in about 160 minutes layers unsalted butter, dark 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 320 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
- 200 g mixed dried fruit (currants, sultanas, raisins)
- 150 g unsalted butter
- 150 g dark brown sugar
- 3 large eggs
- 200 g self-raising flour
- 50 g ground almonds
- 1 tsp ground mixed spice
- 1 tbsp grated lemon zest
- 3 tbsp apricot jam
- 150 g marzipan
Instructions
- Step 1: Soak 200 g mixed dried fruit in 2 tbsp warm water for 30 minutes to plump them up.
- Step 2: Cream 150 g unsalted butter and 150 g dark brown sugar together in a bowl until light and fluffy, about 3 minutes.
- Step 3: Beat in 3 large eggs, one at a time, mixing well after each addition to prevent curdling.
- Step 4: Sift together 200 g self-raising flour, 50 g ground almonds, and 1 tsp ground mixed spice, then fold gently into the wet mixture along with the soaked fruit and 1 tbsp grated lemon zest.
- Step 5: Line a 7-inch round cake tin with parchment paper and pour in the batter evenly. Cover the top with foil to prevent water dripping.
- Step 6: Place the cake tin in a large steamer or on a rack inside a pot with simmering water. Cover and steam for 2 hours on low heat, checking water levels regularly.
- Step 7: Meanwhile, roll out 150 g marzipan into a circle slightly smaller than the cake top.
- Step 8: When the cake is cooked and cooled, brush the top with 3 tbsp warmed apricot jam and gently place the marzipan circle on top.
- Step 9: Heat the cake under a grill for 3-4 minutes until the marzipan is golden but watch carefully to avoid burning.
- Step 10: Allow to cool before serving slices, enjoying the moist texture and sweet glaze.
Frequently asked questions
How long does Steamed Simnel Cake with Apricot Glaze take to make?
Total time is about 160 minutes (40 min prep + 120 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 Steamed Simnel Cake with Apricot 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 Steamed Simnel Cake with Apricot 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 Steamed Simnel Cake with Apricot 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 Steamed Simnel Cake with Apricot 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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