Delia Smith’s Creole Christmas Cake is a luxurious twist on the traditional Christmas cake, packed with a rich medley of dried fruits soaked in dark rum, brandy, and spices. This cake has a deep, complex flavor profile that makes it stand out from the classic British fruitcake. By soaking the fruits in an aromatic blend of tropical flavors, this cake offers an indulgent treat with a touch of Creole flair, perfect for holiday celebrations.
What Is Delia Smith’s Creole Christmas Cake?
Delia Smith’s Creole Christmas Cake is a dark, richly flavored fruitcake made with a mix of dried fruits that are soaked for at least a week in a blend of rum, brandy, port, and aromatic spices. The fruit mixture is then combined with a spiced cake batter and baked slowly for a beautifully moist texture and deep flavor. This cake only improves with age, so it’s ideal for making ahead and serving during the holiday season.
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Why You’ll Love This Recipe
- Rich and Flavorful: A decadent Christmas cake with tropical and warm spices.
- Perfect for Make-Ahead: Improves with time, making it a fantastic prep-ahead dessert.
- Unique Twist on Tradition: Combines classic Christmas flavors with Creole influences.
- Beautifully Moist Texture: Soaked fruits add a natural richness.
- Elegant and Festive: An impressive centerpiece for holiday gatherings.
Ingredients Needed to Make Delia Smith Creole Christmas Cake
For the Fruit Soaking Mixture
- 110g raisins – Adds sweetness and chewiness.
- 110g sultanas – Adds moisture and texture.
- 110g currants – For depth and a traditional fruitcake taste.
- 50g dried apricots (chopped) – Brings a hint of tartness.
- 50g dried pitted prunes (chopped) – Adds a dark, rich sweetness.
- 50g dried pineapple (chopped) – For a tropical twist.
- 50g glacé cherries (chopped) – Adds color and sweetness.
- 50g mixed candied peel – Enhances with citrusy notes.
- 75ml dark rum – For a rich, deep flavor.
- 75ml brandy – Adds classic warmth and preserves the cake.
- 75ml port – complements the sweetness of the dried fruits.
- 1 tsp ground cinnamon – Warm spice for festive flavor.
- 1 tsp ground nutmeg – Adds depth.
- 1 tsp ground cloves – For an aromatic touch.
- 1 tsp ground ginger – Adds warmth and a hint of spice.
For the Cake Batter
- 225g plain flour – The base for the cake.
- ½ tsp salt – Enhances the flavor.
- 225g unsalted butter (softened) – For richness and a moist crumb.
- 225g dark brown sugar – Adds a caramelized sweetness.
- 4 large eggs – Provides structure and helps with the rise.
- 1 tbsp black treacle – Adds a dark, molasses flavor.
- Zest of 1 lemon and 1 orange – Freshens and brightens the flavor.
For Finishing (Optional)
- Extra brandy or rum – For feeding the cake during storage.
Instructions to Make Delia Smith Creole Christmas Cake
Step 1: Soak the Fruits
In a large mixing bowl, combine all dried fruits with the rum, brandy, port, cinnamon, nutmeg, cloves, and ginger. Stir thoroughly to coat the fruits evenly, then cover the bowl with plastic wrap. Allow the mixture to soak for at least 24 hours, but ideally, soak for a week, stirring daily to ensure all the fruits are well-coated.
Step 2: Prepare the Cake Tin and Preheat Oven
Preheat your oven to 140°C (275°F). Grease a 23cm round cake tin and line it with a double layer of parchment paper, leaving extra paper to extend above the tin for protection against over-browning.
Step 3: Cream Butter and Sugar
In a separate mixing bowl, cream the softened butter and dark brown sugar together with an electric mixer until light and fluffy. This takes about 3-5 minutes and is essential for a tender texture.
Step 4: Add Eggs, Treacle, and Zest
Beat in the eggs one at a time, mixing well after each addition. Add the black treacle, lemon zest, and orange zest, stirring until fully incorporated for an aromatic, rich batter.
Step 5: Sift in Dry Ingredients
Sift the flour and salt into the batter and gently fold to avoid overmixing, which can make the cake dense.
Step 6: Add Soaked Fruits
Fold the soaked fruits and any remaining liquid into the batter, mixing until the fruits are evenly distributed throughout the batter.
Step 7: Transfer to Tin and Bake
Spoon the mixture into the prepared tin, smoothing the top. Bake in the preheated oven for about 4 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours, and cover with foil if it’s browning too quickly.
Step 8: Cool and Store
Allow the cake to cool in the tin for about 30 minutes before transferring it to a wire rack to cool completely. Once cooled, wrap in parchment paper and foil, and store in an airtight container. For a richer flavor, “feed” the cake with a tablespoon of brandy or rum every week until serving.
Step 9: Serve and Decorate (Optional)
Before serving, cover the cake with marzipan and royal icing for a traditional Christmas look, or enjoy it as is with its rich, spiced flavors.
What Goes Well with Delia Smith’s Creole Christmas Cake
- Brandy Cream: Adds a smooth, luxurious flavor.
- Clotted Cream: A rich, classic topping.
- Hot Tea: Balances the intense flavors with warmth.
- Spiced Mulled Wine: Complements the cake’s spices beautifully.
- Coffee: Enhances the richness with a robust contrast.
- Whipped Cream: Lightens the dessert with a fluffy texture.
- Crème Fraîche: Adds a subtle tang to balance the sweetness.
Expert Tips for the Best Creole Christmas Cake
- Plan Ahead for Soaking: For the deepest flavor, soak the fruits for at least a week.
- Use Fresh Spices: Freshly ground spices elevate the cake’s aromatic notes.
- Slow Bake for Moistness: Baking at a low temperature over several hours keeps the cake tender.
- Feed the Cake Regularly: Adding a tablespoon of rum or brandy every week enhances the cake’s flavor and keeps it moist.
- Store Well: Wrap tightly to avoid drying out and store in a cool place.
- Add Marzipan and Icing: For a festive finish, cover with marzipan and royal icing just before serving.
Easy Variations of Delia Smith Creole Christmas Cake
- Alcohol-Free Version: Soak the fruits in orange or apple juice instead of alcohol.
- Nutty Addition: Add chopped pecans or walnuts for extra texture.
- Extra Citrus Zing: Add more lemon or orange zest for a brighter flavor.
- Spiced Rum Version: Swap brandy for spiced rum for added warmth.
- Use Dark Chocolate Chips: Fold in dark chocolate chips for a rich twist.
Best Practices to Store Delia Smith Creole Christmas Cake
- Wrap in Parchment and Foil: Keeps moisture locked in for weeks.
- Store in a Cool, Dark Place: Ideal for aging the cake to enhance flavor.
- Feed Regularly with Brandy: Keeps it moist and boosts flavor.
- Avoid Refrigeration: Can dry out the cake; use a cool spot instead.
- Freeze for Long-Term Storage: Wrap well and freeze for up to 3 months.
Nutrition Value (Per Serving)
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 65g
- Protein: 4g
- Sugar: 45g
FAQs
How Long Should I Soak the Fruit for Delia Smith’s Creole Christmas Cake?
For the best flavor, soak the dried fruits for at least a week before baking Delia Smith’s Creole Christmas Cake. If time allows, soaking the fruits for two weeks will give even deeper flavor. However, if you’re short on time, soaking overnight will still enhance the cake’s taste.
Can I Make Delia Smith’s Creole Christmas Cake Without Alcohol?
Yes, you can make Creole Christmas Cake without alcohol. Substitute the rum, brandy, and port with a mixture of orange juice, apple juice, or strong tea for a non-alcoholic version. For extra flavor, add a splash of vanilla extract or almond extract.
How Often Should I Feed Delia Smith’s Creole Christmas Cake?
To keep the cake moist and enhance its flavor, feed the cake with a tablespoon of brandy, rum, or another spirit every week. Simply brush the alcohol over the cake, rewrap it in parchment and foil, and store it in an airtight container in a cool, dark place.
How Do I Store Delia Smith’s Creole Christmas Cake?
Store Creole Christmas Cake wrapped in parchment paper and foil, then place it in an airtight container. Keep the cake in a cool, dark place, and feed it weekly with a tablespoon of brandy or rum if desired. Properly stored, this cake will last for several months and continue to improve in flavor.
Final Words
Delia Smith’s Creole Christmas Cake is a festive, luxurious take on the traditional Christmas cake, packed with spices, tropical fruits, and a hint of Creole flavor. This cake is perfect for those who want to create a rich, deeply flavorful dessert that only improves with time.
Enjoy a slice with a warm drink or as a show-stopping centerpiece for your holiday gathering!
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Delia Smith Creole Christmas Cake
- Prep Time: 40
- Cook Time: 240
- Total Time: 4 hours 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Creole Christmas Cake is a dark, richly flavored fruitcake made with a mix of dried fruits that are soaked for at least a week in a blend of rum, brandy, port, and aromatic spices. The fruit mixture is then combined with a spiced cake batter and baked slowly for a beautifully moist texture and deep flavor. This cake only improves with age, so it’s ideal for making ahead and serving during the holiday season.
Ingredients
For the Fruit Soaking Mixture
- 110g raisins – Adds sweetness and chewiness.
- 110g sultanas – Adds moisture and texture.
- 110g currants – For depth and a traditional fruitcake taste.
- 50g dried apricots (chopped) – Brings a hint of tartness.
- 50g dried pitted prunes (chopped) – Adds a dark, rich sweetness.
- 50g dried pineapple (chopped) – For a tropical twist.
- 50g glacé cherries (chopped) – Adds color and sweetness.
- 50g mixed candied peel – Enhances with citrusy notes.
- 75ml dark rum – For a rich, deep flavor.
- 75ml brandy – Adds classic warmth and preserves the cake.
- 75ml port – complements the sweetness of the dried fruits.
- 1 tsp ground cinnamon – Warm spice for festive flavor.
- 1 tsp ground nutmeg – Adds depth.
- 1 tsp ground cloves – For an aromatic touch.
- 1 tsp ground ginger – Adds warmth and a hint of spice.
For the Cake Batter
- 225g plain flour – The base for the cake.
- ½ tsp salt – Enhances the flavor.
- 225g unsalted butter (softened) – For richness and a moist crumb.
- 225g dark brown sugar – Adds a caramelized sweetness.
- 4 large eggs – Provides structure and helps with the rise.
- 1 tbsp black treacle – Adds a dark, molasses flavor.
- Zest of 1 lemon and 1 orange – Freshens and brightens the flavor.
For Finishing (Optional)
- Extra brandy or rum – For feeding the cake during storage.
Instructions
Step 1: Soak the Fruits
In a large mixing bowl, combine all dried fruits with the rum, brandy, port, cinnamon, nutmeg, cloves, and ginger. Stir thoroughly to coat the fruits evenly, then cover the bowl with plastic wrap. Allow the mixture to soak for at least 24 hours, but ideally, soak for a week, stirring daily to ensure all the fruits are well-coated.
Step 2: Prepare the Cake Tin and Preheat Oven
Preheat your oven to 140°C (275°F). Grease a 23cm round cake tin and line it with a double layer of parchment paper, leaving extra paper to extend above the tin for protection against over-browning.
Step 3: Cream Butter and Sugar
In a separate mixing bowl, cream the softened butter and dark brown sugar together with an electric mixer until light and fluffy. This takes about 3-5 minutes and is essential for a tender texture.
Step 4: Add Eggs, Treacle, and Zest
Beat in the eggs one at a time, mixing well after each addition. Add the black treacle, lemon zest, and orange zest, stirring until fully incorporated for an aromatic, rich batter.
Step 5: Sift in Dry Ingredients
Sift the flour and salt into the batter and gently fold to avoid overmixing, which can make the cake dense.
Step 6: Add Soaked Fruits
Fold the soaked fruits and any remaining liquid into the batter, mixing until the fruits are evenly distributed throughout the batter.
Step 7: Transfer to Tin and Bake
Spoon the mixture into the prepared tin, smoothing the top. Bake in the preheated oven for about 4 hours, or until a skewer inserted into the center comes out clean. Check the cake after 2 hours, and cover with foil if it’s browning too quickly.
Step 8: Cool and Store
Allow the cake to cool in the tin for about 30 minutes before transferring it to a wire rack to cool completely. Once cooled, wrap in parchment paper and foil, and store in an airtight container. For a richer flavor, “feed” the cake with a tablespoon of brandy or rum every week until serving.
Step 9: Serve and Decorate (Optional)
Before serving, cover the cake with marzipan and royal icing for a traditional Christmas look, or enjoy it as is with its rich, spiced flavors.
