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Simnel Traybake Cake perfect for Easter and Mother's Day

Simnel Traybake Cake (Slice)

Janice Pattie
A one-bowl easy fruit cake traybake topped with marzipan based on the a traditional British Easter cake
5 from 9 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Baking, Dessert
Cuisine British
Servings 18
Calories 352 kcal


For the traybake cake

  • 175 g soft butter or baking spread
  • 175 g soft brown sugar
  • 3 medium eggs
  • 175 g plain (all-purpose) flour
  • 3 tsp mixed spice
  • 1 tsp baking powder
  • 30 ml milk
  • 275 g mixed dried fruit e.g. Raisins, Sultanas, Currants, Dried Cranberries
  • 50 g glace cherries halved
  • 1 orange, zest only
  • 40 g ground almonds

For the topping

  • 500 g marzipan almond paste
  • 1 tbsp icing sugar
  • 1 tbsp apricot jam fruit jelly or honey


  • Heat the oven to 170C.
  • Line a tray-bake or straight sided roasting tin 30 cm x 23 cm (12" x 9") with baking parchment.
  • Place all the ingredients in a large mixing bowl, I used my stand mixer but you can mix it with a wooden spoon or an electric hand mixer, until it is thoroughly mixed.
  • Put all of the mixture into the tin and spread evenly.
  • Bake for 25-30 minutes until the cake has risen and is evenly brown.
  • Leave to cool in the tin.
  • Once the cake is cool, sprinkle your work surface and rolling pin with icing sugar and roll out 350g of the marzipan into a rectangle the size of the cake.
  • Put a tbsp of apricot jam, jelly or honey into a pan with a little water, heat until the jam has melted. Brush the jam mixture all over the cake.
  • Place the marzipan on the cake, pressing down gently to stick it to the cake.
  • Use the remaining marzipan to make 18 balls and use a little more jam to stick them in place with one ball for each portion of the cake.


  • If liked, you may wish to brush the top of the marzipan and the decorations with more jam/jelly/honey then place under the grill or use a chef's blow torch
    to brown the top of the marzipan.
  • Leave to cool and cut into 24 squares.


Slice, pack in containers, and freeze for up to 3 months. 


Calories: 352kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 92mgPotassium: 231mgFiber: 3gSugar: 31gVitamin A: 296IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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