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Simnel loaf

The kids will have fun making this Easter classic.

Fruit cake topped with marzipan and marzipan balls
Serves
12
Price*
£0.40 Per Serving
Ready in**
3 Hour(s) 45 Minutes
 

Nutritional information

Each serving of this recipe contains 508 calories, which is 28 percent of your reference intake for calories.
The sugar is rated HIGH with 67.9 grams, which is 80 percent of your reference intake for sugar.
The fat is rated MED with 19.5 grams, which is 28 percent of your reference intake for fat.
The saturated fat is rated HIGH with 8.6 grams, which is 43 percent of your reference intake for saturated fat.
Salt is rated at LOW with 0.5 grams, which is 13 percent of your reference intake for salt. skip to ingredients and directions

Calories
508
28%
HIGH
Sugar
67.9g
80%
MED
Fat
19.5g
28%
HIGH
Sat Fat
8.6g
43%
LOW
Salt
0.5g
13%
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 175g butter, softened
  • 175g caster sugar, plus extra for rolling out
  • 75g glace cherries, quartered
  • 3 large free-range eggs
  • Grated zest of unwaxed lemon
  • 175g self-raising flour
  • 1 level tsp mixed spice
  • 200g sultanas
  • 150g currants
  • 750g Asda Marzipan
  • 3 tbsp apricot jam

How to make it

  1. Preheat the oven to 150C/130C Fan/Gas 2. Line a loaf tin with two layers of baking paper. Beat the butter and caster sugar together. Add the cherries, eggs, zest, flour, spice, sultanas and currants and stir until evenly mixed. Put half the mixture in the tin and level the top.
  2. Cut the marzipan into 3 pieces. Sprinkle the work surface and a rolling pin with sugar and roll out one piece to the size of the tin. Wrap the rest in clingfilm. Lay the marzipan on top of the cake mixture, then add the rest of the mixture and level the top.
  3. Bake for 2 hours. Remove the baking paper and cool on a wire rack.
  4. Roll out another piece of marzipan, as before. Melt the jam and brush on top of the cake. Lay the marzipan on top, then shape the last piece of marzipan into 12 balls. Dip each one in the jam and stick on the cake.