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California Raisin Spicy Simnel Cake

How To Make A California Raisin Spicy Simnel Cake:
Cook Time1 hr 30 mins
Course: Dessert
Author: California Raisins


  • 100g butter
  • 100g caster sugar
  • 12g glycerine
  • 5 eggs beaten
  • 400g California Raisins
  • 50g California Raisin paste
  • 75g glace cherries
  • 50g mixed peel
  • 100ml California Raisin Juice
  • 300g plain flour
  • 50g ground almonds
  • 2 tsp mixed spice
  • 250g white marzipan
  • 25g apricot jam sieved
  • 1 x 250g ready-to-roll icing


  • Cream butter, sugar, glycerine and raisin paste, add the beaten eggs slowly.
  • Add raisin juice and fruit, fold in flour, mix well, place half in a greased and papered round 9-inch cake tin.
  • Roll out one-third of the marzipan round and place on top add rest of mix and make a dent in the centre to allow even rise in the cake.
  • Bake 1-2 hours at 300 degrees test cake with a cocktail stick if it comes out clean it’s cooked.
  • Turn out on to a cooling wire allow to get cold.
  • Remove paper, brush top with warm apricot jam, roll out icing and place on top.
  • Roll out the reserved marzipan to a rectangle about 9 x 6 inches (23 x 15 cm), then cut it into 12 long strips about ½ inch (1 cm) wide for the lattice topping.
  • Pre-heat the grill, when hot, brush the marzipan strips with the egg yolk and place the cake under the grill, about 4 inches (10 cm) from the heat.
  •  For decoration tie a ribbon around the middle of the cake.