Delia Smith Christmas Cake Recipe is a classic British fruit cake packed with soaked dried fruits, warm spices, treacle sweetness, and slow baked festive richness.
I made this cake because I have long experience preparing it and felt inspired after watching it being created in an old Christmas special by Delia herself.
The familiarity and nostalgia pushed me to bake it again, and now I will show step by step how this Christmas classic comes together.
Delia Smith Christmas Cake Recipe
The Delia Smith Christmas Cake Recipe is a classic holiday dessert celebrated for its depth of flavour and beautifully matured texture.
A generous blend of soaked fruits, aromatic spices, citrus zest, and treacle creates a moist, rich crumb that improves with time.
The Delia Smith Christmas Cake Recipe is slowly baked and then “fed” with brandy, allowing the flavours to develop gradually.
Its main speciality is the traditional method of long soaking and gentle baking, producing a perfectly balanced, luxurious fruitcake that becomes the highlight of any festive table.
How To Prepare Delia Smith Christmas Cake Recipe?
Recipe Overview
Preparation Time: 40 minutes
Cooking Time: 4 hours 20 minutes
Total Time: 5 hours
Course: Dessert / Christmas Cake
Cuisine: British
Servings: About 14 slices
Kitchen Utensils
- 20 cm (8-inch) deep round cake tin
- Parchment paper and baking parchment for lining
- Large mixing bowl
- Medium bowl for fruit soaking
- Electric hand mixer or stand mixer
- Spatula and wooden spoon
- Fine grater or zester
- Skewer for testing doneness
- Cooling rack
Ingredient
Fruit Mix (Soak Overnight)
- 175 g sultanas
- 175 g dried currants
- 110 g glace cherries, chopped
- 50 g mixed candied peel, finely chopped
- 3 tbsp brandy (or fresh orange juice)
Cake Batter
- 225 g plain (all purpose) flour
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 225 g soft dark brown sugar
- 225 g spreadable butter
- ½ tsp mixed spice
- 4 large eggs
- 1 tbsp black treacle
- Zest of 1 lemon
- Zest of 1 orange
- 50 g chopped almonds (optional)
- ½ tsp salt
For Feeding & Topping
- Extra brandy for feeding the baked cake
- 100 g whole blanched almonds (optional decoration)
Instructions
1. Soak The Fruit
Put the currants, sultanas, raisins, glace cherries, and candied peel into a bowl. Pour the brandy (or orange juice) over the top, stir everything together, cover, and leave it to soak overnight.
2. Prepare The Cake Tin
Heat the oven to 140°C (275°F). Line your cake tin with a double layer of baking parchment, making sure the sides have a tall collar to stop the cake from over browning during the long bake.
3. Mix The Dry Ingredients
In a large bowl, sift together the flour, nutmeg, cinnamon, mixed spice, and salt. Add the grated lemon and orange zest and stir through.
4. Cream The Butter And Sugar
In another bowl, beat the butter and dark brown sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the black treacle.
5. Bring Everything Together
Gently fold the dry mixture into the butter and sugar. Add the soaked fruit along with any leftover soaking liquid. Stir in the chopped almonds if you’re using them.
6. Fill The Tin
Spoon the mixture into your prepared tin and level the surface. If you’d like a decorative top, place whole blanched almonds neatly across the surface.
7. Bake Slowly
Bake on the lower shelf of the oven for 4–4½ hours. The cake is ready when a skewer pushed into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
8. Cool, Store, And Feed
Let the cake cool completely in the tin. Once cold, unwrap it, then wrap it again in fresh parchment and foil. Store in an airtight tin. Each week leading up to Christmas, drizzle 1–2 tablespoons of brandy over the cake to keep it moist and full of flavour.
Note: This traditional Christmas cake improves with time, so bake it weeks ahead for the best flavour. Regularly feed it with brandy to keep it moist and rich. Allow the fruit to soak overnight, ensuring every slice is fragrant, festive, and wonderfully tender.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 410 |
| Carbohydrates | 64 g |
| Protein | 5 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Sugar | 50 g |
| Fiber | 3 g |
| Sodium | 150 mg |
Amazing Serving Ideas
1. Serve a slice alongside warm custard for a cosy festive treat.
2. Add a layer of brandy butter on top for extra richness.
3. Offer thin slices beside a platter of seasonal cheeses for a classic contrast.
4. Present the cake alongside spiced tea for a comforting holiday pairing.
5. Top each portion with softly whipped cream to highlight the cake’s deep fruity flavour.
Pro Tips And Tricks
➢ Soak the dried fruit long enough to achieve deep flavour and a tender texture.
➢ Line the tin generously to guard the cake from over browning during the long bake.
➢ Keep the batter smooth and slow mixed to maintain a rich, even crumb.
➢ Allow the cake to cool completely before feeding it to support steady flavour development.
➢ Store the cake in parchment and foil to maintain moisture and enhance its festive aroma over time.
Healthy Nutrition Benefits
This Delia Smith Christmas Cake Recipe offers several meaningful nutrition benefits. Dried fruits supply fibre that supports digestion and natural sweetness that reduces reliance on excess sugar.
Nuts contribute healthy fats and protein for steady energy. Spices such as cinnamon and nutmeg add antioxidants.
Citrus zest provides vitamin C. Dark brown sugar and treacle add minerals including calcium and potassium. Slow baking helps preserve flavour and moisture, creating a festive treat that delivers enjoyable nourishment in every slice.
How To Make Delia Smith Christmas Cake Recipe Tastier?
To make Delia Smith Christmas Cake Recipe tastier, soak dried fruits in brandy or orange juice for several days to enrich their flavor.
Lightly toast the almonds for added nutty depth. Freshly grate lemon and orange zest to brighten the spice blend, and include a touch of black treacle to enhance caramel notes.
After baking, feed the cake with brandy regularly, which keeps it moist and develops a richer, deeper, and more indulgent festive flavor.
Why You Will Choose Delia Smith Christmas Cake Recipe?
Delia Smith Christmas Cake Recipe draws attention through its deep flavour, generous fruit content, and reliable method that has been trusted for decades.
The recipe carries a comforting sense of tradition, giving the baker confidence through every stage. Slow baking produces a moist, rich texture that stands out among festive cakes.
Many home bakers return to this recipe because it creates a dependable result that feels meaningful, nostalgic, and worthy of celebration during the holiday season.
How To Store The Finished Delia Smith Christmas Cake Recipe?
Allow the finished Delia Smith Christmas Cake Recipe to cool completely. Wrap it securely in parchment paper followed by foil to prevent air and moisture from reaching it.
Place the wrapped cake in an airtight container for long lasting freshness. Pour a little brandy over the cake from time to time to maintain moisture and deepen its flavor.
Keep the Delia Smith Christmas Cake Recipe in a cool, dark area so it can mature slowly, developing a rich and full festive taste.
Frequently Asked Questions
How Long Should The Fruit Be Soaked?
The dried fruits should be soaked overnight or up to 24 hours in brandy or orange juice for maximum flavor.
Can I Use Other Types Of Alcohol?
Yes, you can substitute brandy with rum, whisky, or non alcoholic juice if preferred.
Do I Need To Use Almonds?
Almonds are optional; they add texture and flavor, but the cake will still be delicious without them.
How Can I Keep The Cake Moist?
Feed the cake with small amounts of brandy every week, and store it in an airtight container in a cool, dark place.
Conclusion
I hope this Delia Smith Christmas Cake Recipe felt simple, enjoyable, and inspiring. It’s a festive classic that delivers rich flavour and reliable success, even for beginners.
I believe you will try it soon and experience how wonderfully delicious each slice tastes. Share your thoughts after tasting your homemade creation, I’m excited to hear how much you enjoyed it.
Your baking journey becomes brighter with every festive recipe you master today.
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Delia Smith Christmas Cake Recipe
Equipment
- 20 cm (8-inch) deep round cake tin
- Parchment paper and baking parchment for lining
- Large mixing bowl
- Medium bowl for fruit soaking
- Electric hand mixer or stand mixer
- Spatula and wooden spoon
- Fine grater or zester
- Skewer for testing doneness
- Cooling rack
Ingredients
Fruit Mix (Soak Overnight)
- 175 g sultanas
- 175 g dried currants
- 110 g glace cherries chopped
- 50 g mixed candied peel finely chopped
- 3 tbsp brandy or fresh orange juice
Cake Batter
- 225 g plain all purpose flour
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 225 g soft dark brown sugar
- 225 g spreadable butter
- ½ tsp mixed spice
- 4 large eggs
- 1 tbsp black treacle
- Zest of 1 lemon
- Zest of 1 orange
- 50 g chopped almonds optional
- ½ tsp salt
For Feeding & Topping
- Extra brandy for feeding the baked cake
- 100 g whole blanched almonds optional decoration
Instructions
Soak The Fruit
- Put the currants, sultanas, raisins, glace cherries, and candied peel into a bowl. Pour the brandy (or orange juice) over the top, stir everything together, cover, and leave it to soak overnight.
Prepare The Cake Tin
- Heat the oven to 140°C (275°F). Line your cake tin with a double layer of baking parchment, making sure the sides have a tall collar to stop the cake from over browning during the long bake.
Mix The Dry Ingredients
- In a large bowl, sift together the flour, nutmeg, cinnamon, mixed spice, and salt. Add the grated lemon and orange zest and stir through.
Cream The Butter And Sugar
- In another bowl, beat the butter and dark brown sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the black treacle.
Bring Everything Together
- Gently fold the dry mixture into the butter and sugar. Add the soaked fruit along with any leftover soaking liquid. Stir in the chopped almonds if you’re using them.
Fill The Tin
- Spoon the mixture into your prepared tin and level the surface. If you’d like a decorative top, place whole blanched almonds neatly across the surface.
Bake Slowly
- Bake on the lower shelf of the oven for 4–4½ hours. The cake is ready when a skewer pushed into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
Cool, Store, And Feed
- Let the cake cool completely in the tin. Once cold, unwrap it, then wrap it again in fresh parchment and foil. Store in an airtight tin. Each week leading up to Christmas, drizzle 1–2 tablespoons of brandy over the cake to keep it moist and full of flavour.
Notes
Nutrition Facts
Calories: 410 | Carbohydrates: 64 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 7 g | Sugar: 50 g | Fiber: 3 g | Sodium: 150 mgHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!