Delia Smith’s Classic Christmas Cake is a rich, moist fruitcake that’s a traditional favorite during the holiday season. Packed with dried fruits, nuts, warm spices, and a hint of citrus, this cake develops deeper flavors as it matures, making it perfect for preparing ahead of Christmas. This recipe includes simple ingredients but delivers an impressively festive cake, perfect for any holiday table.
What Is Delia Smith’s Classic Christmas Cake?
Delia Smith’s Christmas Cake is a traditional British fruitcake with a dense texture, deeply spiced flavor, and is loaded with dried fruits and nuts. Known for its intense flavor, this cake can be made weeks before Christmas to allow the flavors to mature. Typically, it’s wrapped in marzipan and royal icing for the holiday finish, making it a timeless dessert centerpiece.
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Why You’ll Love This Recipe
- Perfect for Christmas: A traditional fruitcake that embodies holiday flavors.
- Make-Ahead Friendly: Improves in taste and texture the longer it sits.
- Rich and Moist Texture: Achieved with dried fruits, nuts, and a touch of alcohol.
- Beautiful Presentation: Finished with marzipan and icing for a festive look.
- Easy to Store: Keeps well, making it great for gifting or enjoying throughout the season.
Ingredients Needed to Make Delia Smith’s Classic Christmas Cake
For the Fruitcake
- 450g currants – Adds sweetness and texture.
- 175g sultanas – Adds moisture and flavor.
- 175g raisins – Provides sweetness and chewiness.
- 50g glacé cherries (chopped) – For a touch of color and sweetness.
- 50g mixed candied peel – Adds a hint of citrus.
- 3 tbsp brandy – Helps preserve the cake and adds flavor.
- 225g plain flour – The base for the cake.
- ½ tsp salt – Enhances the flavors.
- ¼ tsp freshly grated nutmeg – For warmth and depth.
- ½ tsp ground mixed spice – Adds festive flavor.
- 225g unsalted butter (softened) – Provides moisture and richness.
- 225g dark brown sugar – Adds a deep, caramelized sweetness.
- 4 large eggs – Helps bind and structure the cake.
- 50g chopped almonds – Adds texture and crunch.
- Zest of 1 lemon and 1 orange – Adds fresh citrus notes.
For Decorating
- Marzipan – Used to cover the cake before icing.
- Royal icing – For a snowy, festive finish.
- Additional brandy (optional) – For feeding the cake as it matures.
Equipment Needed
- 20cm (8-inch) round cake tin – Perfect size for a rich, deep cake.
- Mixing bowls – For mixing ingredients.
- Electric mixer – To cream butter and sugar.
- Parchment paper – For lining the cake tin.
- Skewer – To check doneness.
Instructions to Make Delia Smith’s Classic Christmas Cake
Step 1: Prepare the Fruit Mixture
In a large bowl, combine the currants, sultanas, raisins, chopped cherries, and mixed peel. Pour over the brandy, stir well, and cover. Let the mixture soak overnight to absorb the flavors.
Step 2: Prepare the Cake Tin and Preheat Oven
The next day, preheat your oven to 140°C (275°F). Grease a 20cm round cake tin and line it with a double layer of parchment paper, leaving some extra height to protect the cake from over-browning.
Step 3: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and dark brown sugar together with an electric mixer until light and fluffy. This helps create a tender texture.
Step 4: Add Eggs and Zest
Add the eggs one at a time, beating well after each addition. Then, stir in the grated lemon and orange zest for a fresh, citrusy note.
Step 5: Sift in Dry Ingredients
Sift the plain flour, salt, nutmeg, and mixed spice into the mixture. Gently fold them in, taking care not to overmix to keep the cake light.
Step 6: Add Fruit and Nuts
Fold in the soaked fruit mixture and chopped almonds until evenly distributed throughout the batter.
Step 7: Transfer to Tin and Bake
Spoon the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 4 to 4.5 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours, and cover with foil if it begins to brown too quickly.
Step 8: Cool and Store
Let the cake cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap in parchment paper and foil, and store in an airtight container. For best results, “feed” the cake with a tablespoon of brandy every 1-2 weeks until Christmas.
Step 9: Decorate with Marzipan and Icing
A few days before serving, brush the cake with a bit of warmed apricot jam, then roll out the marzipan and cover the cake, smoothing it out. Finish with a layer of royal icing for a snowy, festive appearance.
What Goes Well with Delia Smith’s Classic Christmas Cake
- Aged Cheese: Pairs wonderfully with the sweetness of the fruitcake.
- Brandy Cream: Adds richness and enhances the brandy flavor.
- Hot Tea: Balances the sweetness with warmth.
- Port or Sherry: Complements the deep fruit flavors.
- Clotted Cream: Adds a luxurious, creamy contrast.
- Spiced Cider: A festive drink pairing for the holidays.
- Coffee or Espresso: For a robust contrast to the rich cake.
Expert Tips for the Best Delia Smith Classic Christmas Cake
- Soak Fruits Overnight: This ensures deep flavor and a moist texture.
- Use Room Temperature Ingredients: Helps the batter mix smoothly.
- Bake Slowly: The low temperature allows the cake to cook evenly.
- Feed the Cake with Brandy: Keeps the cake moist and flavorful as it matures.
- Use Double-Layered Parchment: Prevents over-browning on the bottom.
- Let It Mature: The cake’s flavor improves over weeks, so make it ahead.
- Decorate Close to Serving: Add marzipan and icing just before serving for freshness.
Easy Variations of Delia Smith Classic Christmas Cake
- Alcohol-Free Version: Soak the fruit in orange juice instead of brandy.
- Nut-Free Option: Skip the almonds for a nut-free fruitcake.
- Gluten-Free Version: Use gluten-free flour for a gluten-free cake.
- Spiced Rum Cake: Swap brandy with spiced rum for a warmer flavor.
- Extra Citrus Cake: Add more orange or lemon zest for a zesty twist.
Best Practices to Store Delia Smith Classic Christmas Cake
- Wrap in Parchment and Foil: Keeps the cake moist and prevents it from drying out.
- Store in a Cool, Dark Place: Helps the flavors mature without spoiling.
- Feed Regularly with Brandy: Keeps the cake moist and intensifies the flavor.
- Freeze for Long-Term Storage: Wrap in plastic wrap and foil, then freeze.
- Avoid Storing in the Fridge: The cold can dry out the cake.
How Can I Make Delia Smith Classic Christmas Cake Healthier?
- Reduce Sugar: Use less sugar in the batter and icing.
- Swap Flour: Use whole-wheat or gluten-free flour for added fiber.
- Add Extra Fruits: Incorporate dried apricots or prunes for natural sweetness.
- Reduce Alcohol: Use orange juice instead of brandy if desired.
- Cut Back on Marzipan and Icing: For a lighter cake, skip or reduce the layers.
Nutrition Value (Per Serving)
- Calories: 400 kcal
- Fat: 15g
- Carbohydrates: 60g
- Protein: 5g
- Sugar: 40g
FAQs
How Far in Advance Should I Make Delia Smith’s Classic Christmas Cake?
Delia Smith’s Christmas Cake is best when made at least 4 weeks in advance. This gives the cake time to mature, allowing the flavors to deepen and improve. Make it even earlier if possible, and store it in an airtight container, feeding it with brandy every 1-2 weeks for optimal flavor.
Can I Make Delia Smith’s Classic Christmas Cake Without Alcohol?
Yes, you can make this Christmas cake without alcohol by soaking the dried fruits in orange juice or apple juice instead of brandy. For an extra flavor boost, add a splash of vanilla or almond extract. Be sure to store the cake in an airtight container and skip the “feeding” process.
How Do I Store Delia Smith’s Classic Christmas Cake?
Store Delia Smith’s Christmas Cake wrapped tightly in parchment paper and foil, then place it in an airtight container in a cool, dark place. This storage method helps the cake stay moist and flavorful, and you can store it this way for several months. Feed the cake with a tablespoon of brandy every 1-2 weeks if desired.
How Can I Keep My Christmas Cake Moist?
To keep Christmas cake moist, wrap it in parchment paper followed by a layer of foil, and store it in an airtight container. Feeding the cake with a tablespoon of brandy every couple of weeks also helps retain moisture. Make sure to keep it in a cool, dark place to prevent drying out.
Final Words
Delia Smith’s Classic Christmas Cake is a beloved holiday recipe that’s rich, flavorful, and steeped in tradition. This moist, fruit-filled cake only improves with time, making it a perfect make-ahead dessert.
With its signature marzipan and icing finish, this cake is a festive centerpiece that’s sure to impress your guests. Enjoy the timeless flavors of this classic Christmas treat, and savor every delicious bite!
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Delia Smith Classic Christmas Cake
- Prep Time: 20
- Cook Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Christmas Cake is a traditional British fruitcake with a dense texture, and deeply spiced flavor, and is loaded with dried fruits and nuts. Known for its intense flavor, this cake can be made weeks before Christmas to allow the flavors to mature. Typically, it’s wrapped in marzipan and royal icing for the holiday finish, making it a timeless dessert centerpiece.
Ingredients
For the Fruitcake
- 450g currants – Adds sweetness and texture.
- 175g sultanas – Adds moisture and flavor.
- 175g raisins – Provides sweetness and chewiness.
- 50g glacé cherries (chopped) – For a touch of color and sweetness.
- 50g mixed candied peel – Adds a hint of citrus.
- 3 tbsp brandy – Helps preserve the cake and adds flavor.
- 225g plain flour – The base for the cake.
- ½ tsp salt – Enhances the flavors.
- ¼ tsp freshly grated nutmeg – For warmth and depth.
- ½ tsp ground mixed spice – Adds festive flavor.
- 225g unsalted butter (softened) – Provides moisture and richness.
- 225g dark brown sugar – Adds a deep, caramelized sweetness.
- 4 large eggs – Helps bind and structure the cake.
- 50g chopped almonds – Adds texture and crunch.
- Zest of 1 lemon and 1 orange – Adds fresh citrus notes.
For Decorating
- Marzipan – Used to cover the cake before icing.
- Royal icing – For a snowy, festive finish.
- Additional brandy (optional) – For feeding the cake as it matures.
Instructions
Step 1: Prepare the Fruit Mixture
In a large bowl, combine the currants, sultanas, raisins, chopped cherries, and mixed peel. Pour over the brandy, stir well, and cover. Let the mixture soak overnight to absorb the flavors.
Step 2: Prepare the Cake Tin and Preheat Oven
The next day, preheat your oven to 140°C (275°F). Grease a 20cm round cake tin and line it with a double layer of parchment paper, leaving some extra height to protect the cake from over-browning.
Step 3: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and dark brown sugar together with an electric mixer until light and fluffy. This helps create a tender texture.
Step 4: Add Eggs and Zest
Add the eggs one at a time, beating well after each addition. Then, stir in the grated lemon and orange zest for a fresh, citrusy note.
Step 5: Sift in Dry Ingredients
Sift the plain flour, salt, nutmeg, and mixed spice into the mixture. Gently fold them in, taking care not to overmix to keep the cake light.
Step 6: Add Fruit and Nuts
Fold in the soaked fruit mixture and chopped almonds until evenly distributed throughout the batter.
Step 7: Transfer to Tin and Bake
Spoon the batter into the prepared tin, smoothing the top. Bake in the preheated oven for 4 to 4.5 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours, and cover with foil if it begins to brown too quickly.
Step 8: Cool and Store
Let the cake cool in the tin for 30 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap in parchment paper and foil, and store in an airtight container. For best results, “feed” the cake with a tablespoon of brandy every 1-2 weeks until Christmas.
Step 9: Decorate with Marzipan and Icing
A few days before serving, brush the cake with a bit of warmed apricot jam, then roll out the marzipan and cover the cake, smoothing it out. Finish with a layer of royal icing for a snowy, festive appearance.
