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delia smith classic christmas cake recipe

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.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: British
Calories: 410
Ingredients Method Notes

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

Method
 

Soak the fruits
  1. 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
  1. 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
  1. In one bowl, I sift together the flour, salt, nutmeg, and mixed spice.
Cream butter and sugar
  1. 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
  1. 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
  1. I gently fold in the rest of the flour mix, followed by the soaked fruits, chopped almonds, treacle, and both zests.
Bake the cake
  1. 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
  1. 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
  1. I “feed” the cake with a tablespoon of brandy each week leading up to Christmas.

Notes

My tips to make the best Delia Smith Classic Christmas Cake
  • 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)
This cake is an indulgence, for sure, but one that’s meant to be savored slowly and joyfully.