Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A traditional Easter fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded.) Bake in a deep pan.

Recipe Summary test

prep:
30 mins
cook:
2 hrs 30 mins
additional:
20 mins
total:
2 hrs 80 mins
Servings:
12
Yield:
1 - 8 inch springform pan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8 inch springform pan. Line the bottom and sides of pan with greased parchment paper.

    Advertisement
  • In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour. Stir in the golden raisins, currants, candied cherries, mixed fruit, lemon zest and mixed spice. Pour 1/2 of batter into prepared pan.

  • Divide almond paste into 3 equal portions. Roll out 1/3 of the almond paste to an 8 inch circle. Place the circle of almond paste on the cake batter in pan. Cover with remaining cake batter.

  • Bake in the preheated oven for 2 1/2 hours, or until evenly brown and firm to the touch. If the cake is browning too quickly, cover with foil after an hour of baking. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Set oven to broil.

  • When the cake has cooled, brush the top with warmed apricot jam. Roll out 1/3 of the almond paste into an 8 inch circle and place on top of cake. Divide the remaining 1/3 of almond paste into 11 pieces and roll into balls. These represent the 11 Apostles (excluding Judas.) Brush the almond paste on top of cake with beaten egg. Arrange the 11 balls around the outside edge on the top of cake. Brush the balls lightly with egg.

  • Place cake under the broiler for 8 to 10 minutes, or until almond paste is golden brown.

Nutrition Facts

583 calories; protein 8.9g; carbohydrates 79g; fat 27.9g; cholesterol 77.5mg; sodium 460.9mg. Full Nutrition
Advertisement

Reviews (4)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/09/2012
Just made this Simnel Cake and it came together beautifully. I did use ready made almond paste and used 3 X 7oz tubes as we all love it. I added some almond essence to the batter as well as a little cinnamon allspice ginger and nutmeg. I brushed the warm cake with about 2 tablespoons of Disaronno liquer before using the apricot jam. Make sure you keep the cake a good way down from the heat while browning the the top as it can burn very quickly. Read More
(9)
Rating: 5 stars
02/14/2018
The 5 rating is for the Ingredients and description. Unfortucnately the photo is not of the cake described do you have one please as that would be most helpful to everyone. Thanks. Read More
(1)
Rating: 4 stars
02/15/2021
This was a very good recipe! I added a little citron, but otherwise followed precisely. I was so happy to find a recipe that was easy to follow and that I didn't have to translate from metric. :) Everything went very well until the very last instruction. I put the marzipan on top of the warmed apricot jam, brushed on the egg as instructed (I did not make the round balls - just kept the flat part) and put it in the MIDDLE of the oven (not even the top rack). I put the timer on for 8 min (instruction was 8-10 min) and decided to look at it at the 3 min mark. The entire top of the cake was black and burnt to a crisp!! It looked and smelled like a marshmallow that has become cinderized at the campfire. The good news is that I was able to scrape off the marzipan and just eat the cake "as is". My husband really enjoyed it. I love this recipe and will probably make it again, but I'm not sure how to edit that last bit. I would have given 4.5* but was unable to. Read More
Advertisement