Why You’ll Like It

• Traditional Classic: This recipe stays true to the original, from the eleven apostles on top to the hidden layer of almond paste in the middle.

• Rich and Moist: Packed with sultanas, currants, and cherries, this cake is perfectly spiced and has a wonderful, dense texture.

• Crowd-Pleasing: It’s less boozy than a Christmas cake, making it a perfect centrepiece for Easter tea that everyone can enjoy.

• Decorative and Impressive: With its simple crimped edges and classic marzipan balls, it looks stunning without requiring professional decorating skills.

Tips for the Perfect Simnel Cake

• Dry Those Cherries: This is a crucial step! Any excess moisture from the cherries will make them sink to the bottom of the cake during baking.

• Don’t Overmix: Once you’ve added the flour, mix just until everything is combined. Overmixing can develop the gluten and make the cake tough.

• Check the Bake: Ovens can vary. Start checking your cake at around 2 hours and 15 minutes by inserting a skewer into the centre (piercing the cake, not the almond paste layer). It should come out clean.

• Cool Completely: Never add the marzipan topping to a warm cake, or the jam will soak in, and the marzipan may melt or slide off.

• Watch the Grill: The sugar in the egg wash and marzipan can burn very easily under the grill. Keep a constant eye on it and rotate the cake for an even colour.

What You Need

Equipment

Bakeware

• 20 cm (8 in) deep round cake tin — Depth is important for this rich fruitcake.

• Baking parchment — Or greaseproof paper/pre-cut liner.

• Wire cooling rack — Prevents a soggy bottom; a plate works in a pinch.

Tools

• Large mixing bowl — Any large bowl will do.

• Electric hand mixer or wooden spoon — A stand mixer with paddle attachment also works.

• Rolling pin — Essential for even almond paste.

• Sieve — For straining the jam.

• Pastry brush — For jam and glaze.

Extras

• Kitchen foil — To cover the cake if browning too quickly.

• Small sharp knife — For marking the criss-cross pattern

Ingredients For the Cake

• Glacé cherries (red or natural) — 100 g (4 oz).
  Swap for: Dried cranberries or chopped dried apricots for a different flavour.

• Softened butter — 225 g (8 oz).
  Swap for: A good-quality baking spread or vegan block butter for dairy-free.

• Light muscovado sugar — 225 g (8 oz).
  Swap for: Soft light brown sugar or dark brown sugar for a richer taste.

• Large eggs — 4.
  Swap for: For a vegan version, use 4 tbsp aquafaba or a commercial egg replacer.

• Self-raising flour — 225 g (8 oz).
  Swap for: For gluten-free, use a certified gluten-free self-raising flour blend.

• Sultanas — 225 g (8 oz).
  Swap for: Raisins, chopped dates, or extra currants.

• Currants — 100 g (4 oz).
  Swap for: More sultanas or chopped golden raisins.

• Chopped candied peel — 50 g (2 oz).
  Swap for: Omit if you prefer, or add extra lemon zest for freshness.

• Grated rind of lemons — 2.
  Swap for: Use unwaxed lemons if possible. Orange rind also works beautifully.

• Ground mixed spice — 2 level teaspoons.
  Swap for: 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp allspice.

Ingredients For the Almond Paste Covering and Filling

• Almond paste or marzipan — 450 g (1 lb).
  Swap for: Homemade almond paste (see recipe notes) or a good quality shop-bought block.

• Apricot jam — 2 tablespoons.
  Swap for: Marmalade for a tangier finish, or golden syrup for shine only (though it is less sticky).

• Large egg (for glazing) — 1, beaten.
  Swap for: A little milk or maple syrup for a vegan shine.

Variations

• Gluten-Free: Use a good quality gluten-free self-raising flour blend. Ensure all other ingredients, like the almond paste, are certified gluten-free.

• Vegan: Use a vegan block of butter and substitute the eggs with 4 tablespoons of aquafaba or a commercial egg replacer. Use a vegan “egg” wash (like a little maple syrup or plant milk) for glazing.

• Homemade Almond Paste: For an even better flavour, make your own. Simply mix 225g ground almonds, 225g icing sugar, 1 medium egg, 1 tsp lemon juice, and a few drops of almond extract until it forms a dough.

• Spice it Up: Add a pinch of ground cinnamon or nutmeg along with the mixed spice for a warmer flavour profile.

How to Make the Simnel Cake Step by Step

1. Preheat the oven to 150°C/Fan 130°C/Gas 2. Grease a 20 cm (8 in) deep round cake tin and line the base and sides with baking parchment.

2. Quarter the cherries, place them in a sieve, and rinse thoroughly under running water. Drain well and pat completely dry with kitchen paper.

3. Place all the cake ingredients (the cherries, butter, sugar, eggs, flour, sultanas, currants, peel, lemon rind, and mixed spice) into a large mixing bowl. Beat well until everything is thoroughly blended.

4. Spoon half of the cake mixture into the prepared tin and smooth the surface.

5. Take one-third of the almond paste and roll it out into a circle the same size as the tin. Place this circle on top of the mixture in the tin.

6. Spoon the remaining cake mixture on top and gently level the surface.

7. Bake for about 2½ hours, until the cake is well risen, evenly brown, and firm to the touch. If the top is browning too quickly, cover it loosely with foil after 1 hour.

8. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack. Carefully peel off the parchment and leave to cool completely.

9. Once the cake is cold, warm the apricot jam slightly and brush it over the top surface.

10. Roll out half of the remaining almond paste to fit the top of the cake. Place it on top, pressing down firmly, and crimp the edges to decorate. Use a sharp knife to mark a criss-cross pattern on the paste.

11. Divide the last of the almond paste into 11 equal pieces and roll them into balls.

12. Brush the entire almond paste topping (including the edges, if you like) with the beaten egg. Arrange the 11 balls around the edge of the cake and brush the tops of the balls with the remaining egg.

13. Place the cake under a hot grill for a few moments, turning as needed, until the almond paste is golden brown. Decorate as desired once cooled.

Almond Paste Covering for Simnel Cake

How many marzipan balls go on a Simnel cake?

There should be 11 balls. This tradition is symbolic. The 11 balls represent the 11 loyal apostles of Jesus Christ. Judas (who betrayed Jesus) is deliberately left out.

How much almond paste is used for the filling and topping?

The recipe uses 450g (1 lb) total. It is divided as follows for the classic two-layer look:

• For the middle layer: One-third of the total almond paste (approx 150g).
• For the top layer: Half of the remaining paste (approx 150g).
• For the 11 balls: The final half (approx 150g).

What is the best way to cover the cake with almond paste?

• The Glue: Always brush the cake with warmed, sieved apricot jam first. This helps the paste stick and keeps it moist.

• Rolling: Dust your work surface with icing sugar (not flour) to prevent sticking. Roll the paste evenly to the size of your cake tin.

• Crimping: For a traditional finish, pinch the edges between your thumb and knuckle, or press the handle of a teaspoon into the edge at an angle to create a shell pattern.

Storing Instructions

This cake keeps exceptionally well. Once decorated, store it in an airtight container in a cool, dry place. It will stay moist and delicious for up to 2 weeks. In fact, its flavour often improves after a few days. Do not refrigerate, as this can dry out the cake.

Serving Instructions

Simnel cake is traditionally served in slices, often with a cup of tea. It’s wonderful on its own, but for a real treat, serve it lightly warmed with a dollop of clotted cream, custard, or a spoonful of lemon curd. The combination of the rich fruitcake, sweet marzipan, and creamy accompaniment is simply perfect.

Health Info

• Calories: 607.6kcal
• Sugar: 59.9g
• Sodium: 274.9mg
• Fat: 27.9g
• Carbohydrates: 85g
• Fiber: 3.9g
• Protein: 9.1g

Why You’ll Like It

• Irresistible filling – Buttery currants spiced with nutmeg and cinnamon (no dry pastries here!)
• Mary Berry’s magic touch – Her perfected ratio of flaky pastry to juicy filling makes these legendary
• The perfect tea companion – Just sweet enough to pair with English Breakfast or Earl Grey
• Make-ahead friendly – Stays fresh for 3 days (if they last that long!) or freezes beautifully
• British baking at its best – British baking at its best—like a mince pie’s flaky cousin, with a juicy currant heart.

A Short History of Eccles Cakes

Eccles Cakes became popular in the late 18th century, when James Birch began selling them commercially in Eccles, Lancashire. These treats were a hit at fairs and celebrations, traditionally made with lard pastry and baked in coal ovens for a crisp edge.

Over time, bakers like Mary Berry refined the method, creating a lighter, more delicate pastry while keeping the trademark currant-and-spice filling. Eccles is historically part of Lancashire, which is why the terms Eccles Cake and Lancashire Eccles Cake are often used interchangeably.

Today, you can still buy authentic versions from The Real Lancashire Eccles Cake Company in Golborne, who also make seasonal twists like apple & cinnamon or apricot & almond. Other Lancashire favourites include Slattery in Whitefield and Robinsons Artisan Family Bakery in Failsworth, both known for their rich fillings and occasional festive cranberry variations.

Baking Tips for the Perfect Eccles Cake Mary Berry

• Butter- Keep butter and water cold for flaky layers.
• Shaping pastry
  • To achieve a light, airy pastry, sift the flour from a height to introduce plenty of air, cut the butter into small pieces using a knife, and keep your hands raised above the bowl while rubbing it into the flour.
  • Don’t overfill or the pastry may burst.
  • When dotting butter over the pastry, leave a 1cm border—this seals the edges and prevents leaks. Fold like a letter (bottom third up, top third down), then gently roll only in one direction to maintain layers.
  • Use a sharp cutter for neat circles.
• Baking 
  • Cut slits to release steam.
  • Watch closely after 10 minutes—Eccles Cakes go from golden to overdone quickly! If the tops brown too fast, tent with foil while the pastry cooks through.

What You Need

Lancashire Eccles Cake Ingredients

For the Flaky Pastry

• 225 g (8 oz) plain flour
• 175 g (6 oz) butter
• A squeeze of lemon juice
• 8 tablespoons cold water

For the Filling

• 50 g (2 oz) softened butter

• 50 g (2 oz) light muscovado sugar
• ½ level teaspoon ground mixed spice
• 50 g (2 oz) chopped candied peel
• 100 g (4 oz) currants

To Finish

• 1 large egg white, beaten

• Caster sugar for sprinkling

Variations

1. Classic Twists

• Add grated nutmeg or orange zest to the filling for warmth.
• Swap candied peel with dried apricots for a tangy twist.

2. Tea-Infused (Bara Brith-style)

• Soak currants in Earl Grey tea overnight for a floral note.

3. Festive & Boozy

• Christmas version: Soak currants in brandy or rum + add cinnamon/clove.
• Swap currants for dried cranberries + orange zest (perfect for holidays).

4. Crunch & Texture

• Press demerara sugar on top pre-bake for a caramelized crunch.
• Fold chopped walnuts or almonds into the filling (or sprinkle on top).

Modern Takes Across the UK

While Lancashire is the birthplace of Eccles Cakes, bakeries and chefs across Britain have been experimenting with new flavours:

Lancashire Favourites

• The Real Lancashire Eccles Cake Company – Traditional plus seasonal flavours.
• Slattery (Whitefield) – Adds extra zest and peel for brightness.
• Robinsons Bakery (Failsworth) – Larger cakes with festive cranberry versions.
• Booths Supermarkets – Also sells Chorley Cakes, a less sweet cousin.

London & Beyond

• Paul Hollywood – Richer puff pastry and more spice.
• Yotam Ottolenghi – Spiced figs and pistachios for a Middle Eastern twist.
• Richard Bertinet – Apple and cinnamon filling.
• Gail’s Bakery – With added walnut pieces.
• Fortnum & Mason – Cognac-spiked currant filling for afternoon tea.
• St. John Bakery – Rustic with dried cherries in the mix.

How to Make Mary Berry Eccles Cakes

Step 1 – Make the Pastry

1. Measure the flour into a bowl.
2. Divide the butter into 4 equal portions. Rub one portion into the flour until it resembles breadcrumbs.
3. Add lemon juice and water; mix to form a soft dough.

Step 2 – Layer the Butter

1. Roll into an oblong three times as long as it is wide.
2. Dot a second portion of butter over the top two-thirds.
3. Fold the bottom third over the middle, then the top third down. Seal edges.
4. Wrap in clingfilm and chill for 15 minutes.

Step 3 – Repeat and Rest

1. Re-roll, adding the remaining butter in two more turns.
2. Wrap and chill for at least 30 minutes.

Step 4 – Prepare the Filling

1. Preheat oven to 220°C (Fan 200°C) / Gas 7.
2. Mix butter, sugar, mixed spice, candied peel, and currants.

Step 5 – Shape and Fill

1. Roll pastry thinly, cut into eight 15 cm circles.
2. Place a spoonful of filling in the centre.
3. Dampen edges, fold to enclose filling, then turn over.
4. Flatten gently, reshape if needed, and cut three small slits in the top.
5. Brush with egg white, sprinkle with sugar.

Step 6 – Bake

1. Bake for 10–15 minutes until golden.
2. Cool briefly on the tray, then transfer to a wire rack.

Saving the Eccles Cake For Later

• Make-ahead: Store in an airtight tin up to 3 days.
• Freezing: Freeze up to 3 months, well wrapped.
• Reheating: Reheat at 160°C for 5–6 minutes.

Serving Suggestions

For a proper Northern tea, serve Eccles Cakes slightly warm with a dollop of clotted cream or Lancashire cheese (a controversial but traditional pairing!). They’re also sublime with:

• A pot of smoky Lapsang Souchong tea to contrast the sweetness.
• Vanilla custard as a quick dessert.
• A winter picnic alongside pork pies and pickles.

More Lancashire & Northern Recipes:

• Old-Fashioned Lancashire Meat and Potato Pie Recipe (Authentic Northern Style)
• North Eastern Ham and Pease Pudding Stottie

More Mary Berry Baking Recipes:

• Coconut Macaroons
• Welsh Cakes
• Apricot Bread and Butter Pudding
• Melting Moments

Health Info

• Calories: 399.4
• Sugar: 20.9
• Sodium: 18.2
• Fat: 23.2
• Carbohydrates: 45.4
• Fiber: 1.3
• Protein: 4

Why You’ll Like It

• Quick & Easy – No yeast or proofing required.
• Crispy Outside, Soft Inside – The perfect texture contrast.
• Wholesome Ingredients – Simple, pantry-friendly components.
• Versatile – Enjoy with butter, jam, cheese, or soup.
• Traditional Comfort – A taste of classic home baking.

Tips for the Best Soda Bread Scones

• Handle the dough lightly – Overworking can lead to dense, tough scones.
• Use fresh buttermilk – This ensures a tender texture and proper rise. If you don’t have buttermilk, mix 400 ml of milk with 1 tbsp lemon juice or vinegar and let it sit for 10 minutes.
• Bake immediately – Soda bread relies on the reaction between the baking soda and buttermilk, so don’t let the dough sit for too long before baking.
• Try different variations – Add cheese for a robust savoury taste or seeds for extra crunch.

What You Need

• 3⅔ cups (450g) plain white flour (preferably unbleached)
• 1 tsp salt
• 1 tsp baking soda (bicarbonate of soda)
• 2 tbsp granulated sugar (optional, for a hint of sweetness)
• 400 ml (14 fl oz) buttermilk (or sour milk, depending on consistency)

Saving The Scones For Later

• Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerate: Store in the fridge for up to 5 days—reheat in the oven for a fresher taste.
• Freeze: Wrap in plastic wrap and freeze for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Serving The Irish Soda Scones

There’s nothing better than the taste of freshly baked bread, warm from the oven and straight to the plate. Let the scones cool for about five minutes, then spread them with butter and your favourite jam.

And here’s a little secret from my childhood—one that still makes me crave these scones to this day: dunking them in tea. Yes, with butter! However, I can’t promise your milk tea will stay unspoiled—those buttery bubbles tend to take over the surface.

If you’re having soup for lunch or dinner that day, make sure to save a few scones for dunking into a hearty soup or stew—it’s pure comfort. And if you need an extra indulgent treat after a stressful day, try them with clotted cream and honey. Absolutely my favourite!

Goes Well With

Irish Soda Scones are incredibly versatile and pair beautifully with both sweet and savoury dishes. Whether you’re dunking them into a warm bowl of soup, enjoying them with a flavorful chutney, or serving them alongside a hearty meal, these scones are the perfect companion.

Here are some delicious pairings to try:

Carrot and Coriander Soup

Check out this recipe

Partan Bree (Scottish Crab Soup)

Check out this recipe

Cullen Skink (Scottish Fish Soup)

Check out this recipe

Old Fashioned Apple Chilli Chutney

Check out this recipe

Corned Beef Hash Brown With Gravy

Check out this recipe

Health Info

Why You’ll Like It

• Authentic Scottish Heritage – A true taste of tradition.
• Simple Ingredients – Only three pantry staples are required.
• Customizable Texture – Choose between thick and sandy or thin and crisp.

Tips For The Perfect Scottish Shortbread

• Don’t skip the chilling step! This ensures a firm dough that bakes evenly.
• Use unsalted butter for the best flavour. If using salted butter, omit any additional salt.
• Prefer extra crispy shortbread? Roll the dough into a log, refrigerate, then slice and bake. Avoid glass baking dishes, as they can brown the bottom too much. 

What You Need

• 1/2 lb (225g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 1/2 cups (315g) all-purpose flour (minus 2 tablespoons if using cornstarch)
• 2 tbsp cornstarch (optional)

Saving Shortbread Cookies For Later

To save shortbread cookies and keep them fresh and crisp for later:

• At Room Temperature – Cool Completely before storing to prevent fogginess. Then, place it in an airtight container (tin or glass is ideal) with layers of parchment paper in between. Store in a cool, dry place, away from heat and moisture. They can keep up for 1-2 weeks depending on the season and where you live.
• In the Fridge – Keeping them refrigerated extends their freshness for up to one month – but they won’t last a couple of days! Wrap cookies in parchment paper, then place them in an airtight container to prevent absorbing fridge odours. If your shortbread softens, re-crisp them in the oven at 150°C (300°F) for 5-7 minutes!
• Batch Cook and Freeze – This is how I do it. I place a single layer on a baking sheet and freeze for 1 hour. Then, I transfer to a freezer-safe bag or airtight container with parchment paper between layers. When serving, thaw at room temperature for about 15-20 minutes. Re-crisp if needed in the oven at low temperature for 5 minutes! 

Enjoy with a Cup of Tea!

Scottish shortbread pairs beautifully with a hot cup of tea or coffee.  If you’re a kiddo then just dunk them into hot milk. So good!

Health Info

Why You’ll Like It

• A Boozy, Fruity Delight
  This cake is the ultimate treat for cold Christmas days, packed with plump, brandy-soaked fruits and warming spices.

• Effortless Baking
  The simple step-by-step method makes baking incredibly easy, even for beginners.

• Flexible Storage
  It stays fresh for weeks with regular feeding, but it’s equally delicious if made last minute.

For The Perfect Traditional Christmas Cake

• Is Feeding Important? Feed the cake with your favourite alcohol every 2 weeks for a deeper, richer flavour. Brandy, sherry, or even whisky work wonderfully.
• Would like to Swap Fruits? Swap some dried fruits for figs, prunes, or cranberries.
• Candied Peel Alternative: Don’t have candied peel? Use only the stated freshly grated orange and lemon zest. You can also replace it with 50g  chopped glacé cherries.
• Nuts or No Nuts: If you prefer a nut-free version, substitute with 25g of flour to maintain the texture.
• Baking Parchment Protection: Use a double layer of parchment to line your tin to prevent the edges from overcooking.

What You Need

EQUIPMENT

• 20 cm (8-inch) deep cake tin
• Mixing bowls
• Wooden spoon or electric mixer
• Zester or fine grater
• Measuring scales
• Parchment paper

INGREDIENTS

• Fruits
  • Currants – (200 g currants): Can be replaced with dried cranberries.
  • Sultanas – (200 g sultanas): Substitute with golden raisins.
  • Raisins – (200 g raisins): Any variety of raisins works fine.
  • Cherries – (200 g cherries): Opt for fresh or frozen pitted cherries if preferred.
  • Candied peel – (30 g candied peel): Use 1 tablespoon of freshly grated citrus zest instead.
  • Lemon and Orange Zest – Use the zest of 1 lemon and 1 orange.
• Brandy – (100 ml brandy): Swap with sherry, whisky, or orange juice for an alcohol-free option.
• Flour – (225 g flour): Use gluten-free plain flour if required.
• Ground Almonds – (50 g ground almonds): Replace with 25 g additional flour for a nut-free version.
• Eggs – (4 large eggs): Large-size alternatives or plant-based egg replacements can work.
• Butter – (225g butter).
• Brown sugar – (200 g dark brown sugar): Light brown sugar will give a milder taste.
• Spices – 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp mixed spice

Saving The Christmas Cake For Later

• Once completely cooled, wrap the cake tightly in parchment paper, then in foil and store in an airtight container in a cool, dark place.
• Feed the cake every 2 weeks with 15-30 ml of alcohol. Alcohol keeps it moist and flavorful.
• If you’re layering it with icing, avoid feeding the cake in the last week to let the surface dry.
• This cake can last for several weeks or even months!

Serving the Christmas Cake

Many families treasure their own Christmas cake recipes, lovingly passed down through generations—from nana to mum and now to you. Decorating styles often hold just as much tradition as the recipes themselves. Whether it’s the classic icing, a chocolate covering, or a natural finish, your choice will reflect your family’s festive spirit.

Here are some ways to serve your Christmas cake, keeping the tradition alive while embracing new ideas:

1. Classic Icing: Add a festive touch by covering your cake with marzipan and royal icing for a timeless look.

2. Fondant Figurines: Decorate with fondant figurines like snowmen, holly leaves, or Christmas trees to add a playful and personal touch.

3. Chocolate Coating: Cover your cake with marzipan first, then add a rich layer of chocolate. You can take it further by decorating with icing figurines for a stunning centrepiece.

4. Natural and Naked: For a rustic, minimalist look, leave the cake naked. Serve it plain or with a dollop of cream, custard, or even a drizzle of brandy butter.

5. Pairing for Warmth: Complement your cake with a warm drink to complete the holiday experience. A steaming cup of tea, mulled wine, or a glass of port adds the perfect cosy touch.

Health Info

• Calories: 409.2kcal
• Sugar: 39.4g
• Sodium: 109mg
• Fat: 14.4g
• Carbohydrates: 57.3g
• Fiber: 2.9g
• Protein: 5.2g