Crabbie’s Simnel Cake

Simnel Cake3



250g butter

250g brown sugar

5 eggs

100ml Crabbie’s Scottish Raspberry

250g self raising flour

200g sultanas

100g currants

100g dried cherries

2 oranges (zest)

2tsp mixed spice

700g marzipan

100g raspberries


For the candied nuts

150g whole almonds

150g sugar



Pre-heat oven 150° gas mark 3

Cream the butter & sugar together in a mixer then add the eggs one by one, then pour in the Crabbie’s

Sieve the flour and mixed spice into the bowl and fold in. Add the currants, cherries and sultanas

Place half of the mix into a 10” cake tin

Roll out about 200g of marzipan to 10” and place on top of the mix. Put the other half of the mix into the tin, cover in tin foil and put in the oven to bake for 3 hours

Transfer to a cooling rack, let cool for 1 hour

Roll out another 10” marzipan ring and place on top

Make 11 balls of marzipan at 20g each by rolling in the palm of your hands. Place round the edges of the cake evenly spread and put under the grill until the marzipan goes golden brown


For the Candied nuts

Put the sugar in a heavy based sauce pan with a splash of water and bring to 121° then add the nuts stirring constantly with a wooden spoon until the sugar has cooled and the nuts are coated

Place one candied nut on top of each marzipan ball and position raspberries in between each marzipan ball