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.