Simnel loaf cake
- Published: 11 Mar 20
- Updated: 18 Mar 24
Our easy simnel cake recipe is made in a loaf tin to keep things nice and easy. It’s delicious served warm, too, topped with apricot jam. Try it for a special Easter weekend treat.
Now, check out this chocolate simnel cake made with sour cherries and hazelnuts. Or, if you need to go wheat-free, we also have a gluten-free simnel cake recipe, by Becky Excell.
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Serves 10-12 -
Hands-on time 30 min, oven time 2¼ hours, plus at least 2 hours soaking
Nutrition
- Calories
- 448kcals
- Fat
- 19.4g (8.4g saturated)
- Protein
- 7.3g
- Carbohydrates
- 58.1g (43.1g sugars)
- Fibre
- 2g
- Salt
- 0.2g
delicious. tips
This cake is also delicious served warm. After cooling in the tin for 30 minutes, top with the apricot jam and serve warm.
Fancy a more traditional cake?
If you want to decorate the simnel cake for Easter in a more traditional style, cover the cake with a rectangle of marzipan (about 150g), then scatter with edible flowers (from Ocado as we’ve done here. To make it truly traditional, roll some extra marzipan into 11 small balls and arrange on top to represent the ‘good’ apostles.
Soak the dried fruit for up to 1 week ahead of making the loaf cake.