Every December, my kitchen turns into a festive little bakery, and there’s one tradition I never skip baking Delia Smith’s Classic Christmas Cake.
This recipe holds a special place in my heart because it was the very first Christmas cake I ever attempted. I remember stumbling upon Delia’s original recipe in an old, flour-dusted cookbook that belonged to my grandmother.
She had bookmarked it decades ago, and I took it as a sign. One bite and I understood why this cake has become such a British holiday staple. Rich, fruity, moist, and full of comforting seasonal spices, it’s everything a Christmas cake should be.
I love how this cake combines nostalgia with flavor. From soaking the fruits in brandy to the long, slow bake that fills the entire house with the scent of the holidays, every step is part of a meaningful ritual. Even if I’m rushing through other holiday preparations, making this cake feels like hitting pause and enjoying the season.
Delia’s recipe is reliable and timeless. It doesn’t try to be fancy. It focuses on doing things the old-fashioned way, soaking, baking low and slow, and feeding the cake over the weeks leading up to Christmas. And honestly, that’s what makes it so special. It’s the kind of cake that tastes better with time, patience, and love.
If you’ve never baked a classic fruitcake before, I promise this one is worth the effort. The result is a cake that gets better every day, with deep flavor and a texture that melts in your mouth. It’s the cake I bake for friends, family, and anyone who needs a little festive cheer. Now, let me walk you through the ingredients and the process, just the way I make it every single year.
What is Delia Smith Classic Christmas Cake?
Delia Smith’s Classic Christmas Cake is a traditional British fruitcake packed with dried fruits, nuts, warm spices, and a generous splash of brandy. It’s slow-baked to develop a rich, deep flavor and often made weeks in advance to allow the flavors to mature. Unlike modern, lighter holiday bakes, this cake is unapologetically dense and luxurious. It’s often topped with a layer of marzipan and royal icing, although I sometimes leave it bare and let the cake speak for itself.
Why you should try this recipe?
This isn’t just a cake. It’s a holiday tradition that brings everyone together. Here’s why you should give it a go:
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It keeps beautifully and actually improves over time.
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The flavor is incredibly deep and festive.
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It fills your home with the most comforting aroma.
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You can personalize it by feeding it with your favorite spirits.
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It makes a thoughtful homemade gift.
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It’s the perfect centerpiece for your Christmas dessert table.
Ingredients needed to make Delia Smith Classic Christmas Cake
Here’s what I use each year, following Delia’s time-tested list:
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450g (1 lb) currants
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175g (6 oz) sultanas
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175g (6 oz) raisins
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50g (2 oz) chopped glacé cherries
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50g (2 oz) mixed chopped candied peel
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3 tbsp brandy (for soaking)
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225g (8 oz) plain flour
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½ tsp salt
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¼ tsp freshly grated nutmeg
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½ tsp ground mixed spice
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225g (8 oz) unsalted butter, softened
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225g (8 oz) soft brown sugar
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4 large eggs
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50g (2 oz) chopped almonds
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1 level dessertspoon black treacle
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Zest of 1 lemon
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Zest of 1 orange
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Brandy (extra, for feeding the cake)
Instructions to make Delia Smith Classic Christmas Cake
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Soak the fruits
The night before baking, I mix the currants, sultanas, raisins, glacé cherries, and mixed peel in a large bowl. Then I pour over 3 tablespoons of brandy, cover it with a clean cloth, and let it soak overnight. -
Prepare the tin and oven
I preheat my oven to 140°C (275°F). Then I double-line a deep 20cm (8 inch) round cake tin with baking parchment and wrap brown paper around the outside. This helps keep the cake from drying out during the long bake. -
Mix the dry ingredients
In one bowl, I sift together the flour, salt, nutmeg, and mixed spice. -
Cream butter and sugar
In another large bowl, I beat the butter and brown sugar together until it’s pale and fluffy. This takes about 5 minutes with an electric mixer. -
Add the eggs
I beat the eggs in one at a time, adding a spoonful of the flour mixture with each to stop the batter from curdling. -
Fold everything together
I gently fold in the rest of the flour mix, followed by the soaked fruits, chopped almonds, treacle, and both zests. -
Bake the cake
I spoon the mixture into the tin, level it off, and create a slight dip in the center. Then I bake it for about 4 and a half hours. I check at 4 hours with a skewer: it should come out clean. -
Cool and feed the cake
Once out of the oven, I let it cool in the tin before turning it out. Then I poke holes in the top with a skewer and slowly spoon over 1–2 tablespoons of brandy. I wrap it tightly in parchment and foil, and store it in an airtight tin. -
Feed the cake every week
I “feed” the cake with a tablespoon of brandy each week leading up to Christmas.
Delia Smith Classic Christmas Cake
Ingredients
- 450 g 1 lb currants
- 175 g 6 oz sultanas
- 175 g 6 oz raisins
- 50 g 2 oz chopped glacé cherries
- 50 g 2 oz mixed chopped candied peel
- 3 tbsp brandy for soaking
- 225 g 8 oz plain flour
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- ½ tsp ground mixed spice
- 225 g 8 oz unsalted butter, softened
- 225 g 8 oz soft brown sugar
- 4 large eggs
- 50 g 2 oz chopped almonds
- 1 level dessertspoon black treacle
- Zest of 1 lemon
- Zest of 1 orange
- Brandy extra, for feeding the cake
Instructions
Soak the fruits
- The night before baking, I mix the currants, sultanas, raisins, glacé cherries, and mixed peel in a large bowl. Then I pour over 3 tablespoons of brandy, cover it with a clean cloth, and let it soak overnight.
Prepare the tin and oven
- I preheat my oven to 140°C (275°F). Then I double-line a deep 20cm (8 inch) round cake tin with baking parchment and wrap brown paper around the outside. This helps keep the cake from drying out during the long bake.
Mix the dry ingredients
- In one bowl, I sift together the flour, salt, nutmeg, and mixed spice.
Cream butter and sugar
- In another large bowl, I beat the butter and brown sugar together until it’s pale and fluffy. This takes about 5 minutes with an electric mixer.
Add the eggs
- I beat the eggs in one at a time, adding a spoonful of the flour mixture with each to stop the batter from curdling.
Fold everything together
- I gently fold in the rest of the flour mix, followed by the soaked fruits, chopped almonds, treacle, and both zests.
Bake the cake
- I spoon the mixture into the tin, level it off, and create a slight dip in the center. Then I bake it for about 4 and a half hours. I check at 4 hours with a skewer: it should come out clean.
Cool and feed the cake
- Once out of the oven, I let it cool in the tin before turning it out. Then I poke holes in the top with a skewer and slowly spoon over 1–2 tablespoons of brandy. I wrap it tightly in parchment and foil, and store it in an airtight tin.
Feed the cake every week
- I “feed” the cake with a tablespoon of brandy each week leading up to Christmas.
Notes
- Use good-quality dried fruit for the best flavor and texture.
- Soak overnight to allow the fruit to plump up.
- Don’t rush the baking time, low and slow is key.
- Keep the oven door closed during baking to prevent sinking.
- Feed regularly but don’t overdo it or the cake can become soggy.
- Store it properly to allow flavors to develop.
Nutritional value (per serving, approx.)
- Calories: 410
- Carbohydrates: 60g
- Sugars: 45g
- Fat: 15g
- Saturated Fat: 8g
- Protein: 5g
- Fiber: 2g
- Alcohol: 2g (depending on feeding)
What goes well with Delia Smith Classic Christmas Cake
I love serving this cake with:
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A slice of sharp Cheddar cheese (a surprisingly good pairing)
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A dollop of clotted cream or brandy butter
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A cup of hot tea or mulled wine
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A dusting of icing sugar for a snowy effect
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A side of marzipan for those who want it extra rich
My tips to make the best Delia Smith Classic Christmas Cake
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Use good-quality dried fruit for the best flavor and texture.
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Soak overnight to allow the fruit to plump up.
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Don’t rush the baking time, low and slow is key.
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Keep the oven door closed during baking to prevent sinking.
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Feed regularly but don’t overdo it or the cake can become soggy.
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Store it properly to allow flavors to develop.
Easy variations of Delia Smith Classic Christmas Cake
Over the years, I’ve played around with a few tweaks:
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Swap the brandy for dark rum or whiskey for a deeper kick.
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Add chopped dried figs or prunes for extra richness.
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Use orange liqueur instead of brandy for a citrusy twist.
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Skip the icing and go for a simple almond glaze.
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Add a touch of ground ginger or clove to amp up the spice.
Best way to store Delia Smith Classic Christmas Cake
After baking, I let the cake cool completely, then wrap it in parchment paper followed by foil. I store it in an airtight tin in a cool, dark place. Every week, I unwrap it, feed it a little brandy, and rewrap it. It can keep for several weeks, some say even months, if stored properly. If iced, I wait until just a few days before Christmas to add the marzipan and royal icing.
Nutritional value (per serving, approx.)
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Calories: 410
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Carbohydrates: 60g
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Sugars: 45g
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Fat: 15g
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Saturated Fat: 8g
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Protein: 5g
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Fiber: 2g
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Alcohol: 2g (depending on feeding)
This cake is an indulgence, for sure, but one that’s meant to be savored slowly and joyfully.
FAQs
Can I make this cake without alcohol?
Yes. You can soak the fruits in orange juice or strong tea instead of brandy, and skip the feeding part.
How long in advance should I make it?
I try to bake it at least 4 weeks before Christmas. That gives it time to mature and develop flavor.
Do I have to ice it?
Not at all. It’s delicious as-is, but traditional marzipan and icing make it look extra festive.
Can I freeze it?
Yes, the cake freezes well. Wrap it tightly and store in the freezer for up to 6 months.
Can I use gluten-free flour?
You can, though the texture might be slightly different. Just make sure it’s a good quality baking blend.
Conclusion
Every time I slice into this cake, I’m reminded of that first Christmas when I discovered Delia’s recipe tucked inside my grandmother’s old cookbook. Back then, I was nervous, unsure if I could pull off such a “serious” cake. But I followed each step carefully, and when the aroma started filling the house, I knew I was onto something magical.
Since then, this cake has become a personal holiday ritual. I block out a quiet afternoon, play some carols, and let the process unfold at its own pace. There’s something deeply comforting about folding soaked fruits into rich batter, pressing it into the tin, and waiting as the slow oven coaxes everything to perfection.
I’ve made other holiday desserts over the years, but I always come back to this one. It’s not trendy or flashy, but it’s timeless, like a classic Christmas carol that never goes out of style. And the best part? It brings people together. I’ve shared this cake with neighbors, colleagues, and faraway relatives, and every time it’s met with smiles and second helpings.
If you’re considering making a fruitcake this year, I hope you’ll give Delia’s classic a try. It may take a bit of time, but every minute is worth it. It’s more than just a cake, it’s a memory in the making, a tradition you can pass down, and a beautiful way to wrap up the year.
And when you finally cut that first slice on Christmas Day, I promise, you’ll taste more than fruit and spice. You’ll taste the joy of slowing down, the magic of doing things the old-fashioned way, and the warmth of a cake baked with love.
Let me know how yours turns out. I’d love to hear your Christmas cake story too.
