50 g almonds
50 g walnuts
110 g sultanas
170 g glace cherries, halved
40 g candied peel
75 g crystallised ginger, roughly chopped
A pinch salt
230 g plain flour
100 g sugar
200 g butter
4 eggs
5g vanilla essence
30 g brandy
Apricot jam, sieved for brushing
500 g marzipan
Easter eggs for decorating (optional)


  • Place nuts in TM bowl and chop 2 sec/speed 4, set aside in a large bowl.
  • Add fruit, peel, ginger, salt and flour to the bowl with nuts and combine until everything is coated with the flour.
  • Place sugar into a clean, dry TM bowl and mill 10 sec/speed 9.
  • Add butter and melt 30 sec/90°C/speed 1, then mix 1 min/speed 3.
  • While mixing on speed 3, add eggs one at a time through bowl lid.
  • Add vanilla, brandy and floury fruit & nut mix, and combine 20 sec/speed 3.
  • Pour into a lined 20 cm diameter cake tin and bake for 1 hour on 150°C, then for a another 30 min on 140°C or until cooked.
  • Allow the cake to cool before storing in a tin. Decorate the next day.


  • Brush the cake with the sieved apricot jam.
  • Roll out the marzipan, cutting it to fit the top of the cake. Decorate the edges or the middle of the cake with 11 marzipan eggs. Sometimes a larger 12th ball is placed in the centre depending on tradition.
  • Decorate the cake with Easter eggs or bunnies (optional).

Cook’s Tip
• When decorating, use food colouring to make different coloured marzipan eggs

This recipe has been adapted from Tanja Ruehl’s Simnel Cake recipe from the Australian Recipe Community.

Click here to print this recipe

Simnel Cake (Traditional Easter Cake)