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.