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Simnel Cake

McDougalls Multi-Use Muffin & Cake Mix is used to make this classic rich fruit cake with spices, mixed fruits and treacle, layered with an almond paste.


Prep Time: 30 mins
Cooking Time: 3 hours
Serves: 10
Serving Size: 115g


  • 545g McDougalls Luxury Plain & Multi Use Cake and Muffin Mix
  • 20g black treacle
  • 10g mixed spice
  • 161g oil
  • 107g water
  • 193g whole egg
  • 50g of glace cherries
  • 100g sultanas
  • 100g currants
  • 50g raisins
  • 50g apricot jam

Almond Paste

  • 250g caster sugar
  • 250g ground almonds
  • 60g whole egg
  • few drops of almond essence (optional)


  1. Place the McDougall’s Plain Multi-Use Muffin & Cake Mix, spices and treacle into a mixing bowl. Select the whisk attachment.
  2. Add oil, water and egg in a single liquid addition on slow speed over 1 minute; scrape down. Mix for 4 minutes on medium speed.
  3. Finally mix for 1 minute on medium speed, whilst adding the fruit.
  4. For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency.
  5. Add the almond essence and knead for one minute until the paste is smooth and pliable. Wrap in cling film and place in the fridge.
  6. Transfer half of the cake mix into a greased and lined deep 8" cake tin.  Smooth down .
  7. Roll out a third of the almond paste into a 8" circle, place on top of the cake mixture and press down lightly.  Spoon the remaining cake mixture on the top of the almond paste and level the surface.
  8. Bake in a preheated oven at  150C for approx 1  hour  then reduce the cooking temperature to 140C for an additional 1 -2  hours . Test regularly during baking, to see if the cake is baked (do not confuse the marzipan with raw cake mixture when testing)
  9. Leave the cake to cool completely and remove from the tin.
  10. Brush the top of the cooled cake with a little warmed apricot jam. Divide the remainder of the almond paste in half; roll out a circle and cover the top of the cake with one half and form 12 small balls with the other half and place equally around the edge of the cake.
  11. Brush the cake topping with a little beaten egg.
  12. Preheat the grill to high. Place the cake onto a baking tray and grill for 1-2 minutes, or until the top of the paste begins to brown. Alternatively, lightly heat the cake topping using a cook's blow torch, until the marzipan is golden-brown.