This spectacular Simnel Cake is so easy to make. Baked in a loaf pan, as opposed to the usual round cake tin, it has a fabulous fresh orange drizzle icing, and is decorated with edible flowers (made from wafers and rice paper) as well as mini chocolate eggs and bay leaves. Make this for Mothering Sunday (Mother’s Day) for your mum, or for the Easter Sunday tea time table. It’s a wonderful Spring cake, but it would be enjoyed by friends and family all year round.
Simnel Cake Loaf with Fresh Orange Drizzle
Today’s recipe is for a fabulous Easy Simnel Cake, baked in a loaf pan, as opposed to the usual round cake tin, it has a fabulous fresh orange drizzle icing, and is decorated with edible flowers (made from wafers and rice paper) as well as mini chocolate eggs and bay leaves.
Make this for Mothering Sunday (Mother’s Day) for your mum, or for the Easter Sunday tea time table. It’s a wonderful Spring cake, but it would be enjoyed by friends and family all year round.
I remember the first Simnel Cake I made for my mother, it was from an old cookbook, and maybe it was beginner’s luck, but I have never made such a fabulous one since.
However, I think that my new recipe for Easy Simnel Cake is on a par with that cake from many years ago. It’s not baked in the usual round cake tin, as I mentioned before, but DOES still have the traditional marzipan layer through the middle of the cake.
And, it is topped with a delectable fresh orange icing drizzle icing which is simply sublime.
Classic Simnel Cake
I’ve shared a selection of commercially made Simnel Cake photos below, these show the classic Apostle marzipan balls, which are associated more with Easter, than Mothering Sunday.
Traditionally there are 11 balls on an Easter Simnel Cake, which represent the 11 loyal disciples, excluding Judas Iscariot.
The origins of the cake are indeed inked to Mothering Sunday. I love the traditions that are connected with this old-established celebration; a great excuse for going “home” with home-made cards, posies of spring flowers, chocolates and maybe even a Simnel cake.
Young girls in service were often allowed to make a Simnel cake (donated from the ingredients in the kitchens where they worked) and take the cake home as a gift for their mothers; even better than that, they were often given the day off (or half day) to visit their families – a rare treat, as many of them did not see their families for months at a time, and sometimes only once a year.
The traditional flowers associated with this lovely day are primroses and violets – and bunches of these wild flowers often accompanied the cake; what a wonderful old-fashioned tradition, and one that I hope we can all try to keep alive in these modern times of hustle and bustle, and supermarket bouquets.
I have shared my latest Spring cake recipe below, along with many more cakes that would be great for Mother’s Day, or Easter.
Please DO let me know if you make today’s recipe for Easy Simnel Cake, and let me know what you decorated it with too.
Top Tip
Just a very important tip before I share the recipe.
You must allow the cake to cool IN THE TIN for 2 hours minimum, before taking the cake out and peeling away the baking paper.
It MUST be cool or cold, otherwise the marzipan will leak out from the middle of the cake. And, if you check with a skewer by pushing it into the cake, be careful that you don’t go down as far as the marzipan as it will be runny and you may think the cake is not cooked.
ENJOY this cake if you make it, Karen
Step-by-Step Instructions – how to make this Easy Simnel Cake
- Pre-heat the oven to 160C/140C Fan/300F/Gas mark 3. Grease and line a 2lb (900g) loaf tin with butter and baking paper.
- Mix the flour with the sugar, mixed spice, baking powder and salt.
- Add the grated orange zest and mix again.
- Add the milk and eggs to the flour mixture and then add the cubed butter.
- Beat with an electric hand-mixer until light and creamy, and smooth. Add the dried fruit and glace cherries, and mix well to combine all the ingredients.
Cake ingredients 
Mix the flour with the sugar, mixed spice, baking powder and salt. Add the grated orange zest and mix again. 
Add the milk and eggs to the flour mixture and then add the cubed butter. 
Beat with an electric hand-mixer until light and creamy 
Add the dried fruit and glace cherries 
Mix well to combine all the ingredients 
Spoon HALF of the mixture into the prepared loaf tin 
Roll the block of marzipan on a icing sugar dusted board 
Cover the cake mixture in the tin with the marzipan 
Spoon over the remaining cake mixture. 
Allow to cool IN THE TIN for 2 hours minimum, before taking the cake out of the tin. 
Spoon the icing over the cake 
Add all of the decorations, pushing them in gently so they don’t slide off the cake 
Finished Decorated cake
- Spoon HALF of the mixture into the prepared loaf tin.
- Roll the block of marzipan on a icing sugar dusted board, until it is a long, rectangular shape that is the same size as the baking tin.
- Cover the cake mixture in the tin with the marzipan and then spoon over the remaining cake mixture. Smooth the top with the back of a spoon.
- Bake for 2 hours, checking the cake after 1 hour 45 minutes to see if it is cooked. See note below
- Remove the cake from the oven and allow to cool IN THE TIN for 2 hours minimum, before taking the cake out of the tin and peeling away the baking paper. It MUST be cool or cold, otherwise the marzipan will leak out from the middle of the cake.
- Place the cake on a serving plate/platter and make the icing.
- Make the icing by mixing the icing sugar and orange juice together to make a thick paste, but one that will “drizzle” down the sides of the cake. DON’T add all of the orange juice in one go, but add it gradually, until the desired consistency has been achieved.
- Spoon the icing over the cake, covering the top and allowing it to run down the sides.
- Whilst the icing drizzle is still soft, add all of the decorations, pushing them in gently so they don’t slide off the cake.
- Allow the icing to “set” and become firm before serving the cake in slices.
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More Spring Cake Recipes on Lavender & Lovage
Creme Egg & Malteser Chocolate Tiffin Bundt Cake
Confetti “Funfetti” Chiffon Cake for Easter Sunday Tea
Apple, Lemon and Elderflower Drizzle Cake
Apple Rose Tarts for Mother’s Day
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More Mother’s Day Recipes from other Blogs
- EASY VICTORIA SPONGE – Apply to Face Blog
- BLUEBERRY, BANANA & WHITE CHOCOLATE CHIP MUFFINS – Fab Food 4 All
- ORANGE & RASPBERRY SWIRL BUNDT WITH WHITE CHOCOLATE GANACHE – Gluten Free Alchemist
- VEGAN LEMON DRIZZLE CAKE – Jo’s Kitchen Larder
- Lavender Honey Cake with a Scent of Lemon & Honey Cream Cheese Icing – Tin and Tyme
- Rose & Lemon Fondant Fancies – The Baking Explorer
- Red Apple & Treacle Fruit Cake – Tinned Tomatoes
- Lemon & Mascarpone Cake – Curly’s Cooking
Recipe for Easy Simnel Cake
Easy Simnel Cake
This spectacular Simnel Cake is so easy to make. Baked in a loaf pan, as opposed to the usual round cake tin, it has a fabulous fresh orange drizzle icing, and is decorated with edible flowers (made from wafers and rice paper) as well as mini chocolate eggs and bay leaves. Make this for Mothering Sunday (Mother's Day) for your mum, or for the Easter Sunday tea time table. It's a wonderful Spring cake, but it would be enjoyed by friends and family all year round.
Ingredients
- Cake:
- 350g self-raising flour
- 180g golden caster sugar
- 2 teaspoons mixed spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Grated zest of 2 oranges
- 200g soft butter, cubed
- 2 to 3 tablespoons milk
- 4 large free-range eggs
- 350g mixed dried fruit with peel
- 100g glace cherries, halved
- 250g pack marzipan
- Icing sugar, for rolling the marzipan
- Orange Icing Drizzle:
- 125g golden icing sugar
- 2 tablespoons fresh orange juice
- Decoration:
- Mini chocolate eggs
- Edible flowers, such as rice paper or wafer (fresh edible flowers can be used)
- Bay leaves, baby leaves, or edible leaves made from icing or rice paper
Instructions
- Pre-heat the oven to 160C/140C Fan/300F/Gas mark 3. Grease and line a 2lb (900g) loaf tin with butter and baking paper.
- Mix the flour with the sugar, mixed spice, baking powder and salt. Add the grated orange zest and mix again.
- Add the milk and eggs to the flour mixture and then add the cubed butter.
- Beat with an electric hand-mixer until light and creamy, and smooth. Add the dried fruit and glace cherries, and mix well to combine all the ingredients.
- Spoon HALF of the mixture into the prepared loaf tin.
- Roll the block of marzipan on a icing sugar dusted board, until it is a long, rectangular shape that is the same size as the baking tin.
- Cover the cake mixture in the tin with the marzipan and then spoon over the remaining cake mixture. Smooth the top with the back of a spoon.
- Bake for 2 hours, checking the cake after 1 hour 45 minutes to see if it is cooked. **See note below**
- Remove the cake from the oven and allow to cool IN THE TIN for 2 hours minimum, before taking the cake out of the tin and peeling away the baking paper. It MUST be cool or cold, otherwise the marzipan will leak out from the middle of the cake.
- Place the cake on a serving plate/platter and make the icing.
- Make the icing by mixing the icing sugar and orange juice together to make a thick paste, but one that will "drizzle" down the sides of the cake. DON'T add all of the orange juice in one go, but add it gradually, until the desired consistency has been achieved.
- Spoon the icing over the cake, covering the top and allowing it to run down the sides.
- Whilst the icing drizzle is still soft, add all of the decorations, pushing them in gently so they don't slide off the cake.
- Allow the icing to "set" and become firm before serving the cake in slices.
Notes
**If you check with a skewer by pushing it into the cake, be careful that you don't go down as far as the marzipan as it will be runny and you may think the cake is not cooked**
Nutrition Information
Yield 14 slices Serving Size 1Amount Per Serving Calories 533Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 84mgSodium 551mgCarbohydrates 92gFiber 4gSugar 64gProtein 6g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
Adding this to Week 10 Cook Blog Share
Jacqueline Meldrum says
Your cake looks so pretty and I love the plate you served it on. I think I may have one by the same potter. Thanks for including one of my recipes.
Karen Burns-Booth says
Thank you Jac – I got the large serving platter in a charity shop for a couple of quid! The cup and saucer was made by my mum when she was at art college. Karen
Jo Allison / Jo's Kitchen Larder says
What a gorgeous looking cake Karen, I absolutely adore your decorations! I really enjoyed reading your post and all the history behind Simnel cake and its origins. I do like that generous layer of marzipane going through the middle of the cake, that’s definitely my favourite part! It’s my mother-in-law’s favourite cake and with Mother’s Day approaching your recipe couldn’t be more timely! Thank you for including one of my recipes.
Karen Burns-Booth says
Thank you so much Jo. I’m also a marzipan fiend aka lover too! Karen
Sisley White says
This is the cutest cake! I love Simnel cake and any opportunity to have it has my vote.
Karen Burns-Booth says
Thank you Sisley – it was my mother’s favourite cake, and mu dad’s too! Karen
CAMILLA HAWKINS says
What a great idea to make a Simnel Cake Loaf! I’m a total marzipan addict so this would be my ideal treat on Mother’s Day or Easter! Thank you for sharing my muffin recipe:-)
Karen Burns-Booth says
Thank you Camilla. It’s an easy way to make a Simnel Cake and yes to marzipan too, from a fellow marzipan lover. Karen
Choclette says
I do love your photos Karen. This simnel cake just makes me think of spring chirpiness. And of course I adore marzipan and simnel cake anyway. So get the kettle on, I’m heading your way.
Karen Burns-Booth says
Thank you so much Choclette – I must admit to loving the styling in this photo shoot, as much as eating the cake! Karen
Michelle Rolfe says
Such a pretty looking cake Karen. Love the decorations and the serving plate! Thanks for linking up to #CookBlogShare. Michelle
Karen Burns-Booth says
Thank you Michelle – I wish my mum was still alive so I could make it for her, but I’ll remember her this coming Sunday with much love. Karen
Eb Gargano | Easy Peasy Foodie says
What a lovely easy peasy version of a classic simnel cake. I am a huge fan of simnel cake and always amazed that so many Brits have never even heard of it! Eb x
Karen Burns-Booth says
Thank you Eb! 🙂 Yes, it is a lovely way to get that essential marzipan into a fruit loaf with one of your five-a-day in the orange icing drizzle! I have been making Simnel Cake for over 30yrs now, and love the process, both traditional and easy peasy recipes! Karen
Kat (The Baking Explorer) says
This is so pretty! I love it!
Karen Burns-Booth says
Thank you so much Kat! 🙂
Kacie Morgan says
I love Simnel cake but I don’t get to eat it as often as I’d like to. Perhaps I’ll make one this year if I get time! I bet it’s well worth the effort.
Sandhya S says
I love Simnel Cake and your’s looks spectacular. Loving the loaf-shaped cake idea – What fun!
Karen Burns-Booth says
Thank you so much, Karen
Deborah says
I’ve always been drawn to making this cake during the year as it looks so enticing and delicious so this was the perfect time of year to do so! I had mixed coloured glacé cherries that looked stunning when sliced! The cake was moist, flavoursome, and the orange drizzle gave it a refreshing pop of zing! I double lined my loaf tin as it’s a long bake time and rotated and lightly covered after 1 hour 35 minutes in fan oven. It’s tricky gaging when done but your instructions were great. I removed after 1 hour 51 minutes as it needs to cool completely in the tin hence a few minutes of carry over baking would continue! I was overjoyed with the results when I sliced! And the decorations gave it a fun factor crowd pleasing look! It’s perfect for an indulgent teatime treat anytime of the year! So anyone looking at this cake and considering don’t wait any longer and start on with making it! Happy baking. Thank you Karen.
Karen Burns-Booth says
I’m so pleased it turned out so well for you – thank you so much for taking the time to leave such a lovely comment here too! Karen
Shana says
I tried your recipe without the orange dressing. I used a marzipan layer. I found the cake crumbly. What could I have done wrong?
Karen Burns-Booth says
Hi Shana,
I am not sure what went wrong, but the orange drizzle is essential for a moist cake, hence maybe it being crumbly.
Karen