Delia Smith Fruit Cake Recipe

The Delia Smith Fruit Cake is a timeless, traditional fruit cake recipe that’s perfect for festive occasions like Christmas or as a rich treat with afternoon tea. Packed with dried fruits, nuts, and spices, this fruit cake is moist, flavorful, and has a long shelf life, making it ideal for making in advance. Delia Smith’s classic version is easy to follow and delivers a dense, flavorful cake that gets even better with time.

What is Delia Smith Fruit Cake?

Delia Smith’s Fruit Cake is a rich, dense cake made with a mix of dried fruits like raisins, currants, and sultanas, often soaked in alcohol, along with warm spices, nuts, and citrus zest. The cake is baked slowly to allow the flavors to develop, creating a moist texture that improves as it ages. It’s traditionally made for the holidays, but can also be enjoyed year-round.

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Why You Should Try This Recipe

• Perfect for Holidays: This cake is a Christmas staple, but it’s delicious any time of the year.
• Make Ahead: Fruit cake stores well and can be made weeks in advance, getting better as it matures.
• Rich and Flavorful: Packed with dried fruits, spices, and nuts, every bite is full of flavor.
• Traditional Recipe: Delia Smith’s fruit cake is a classic recipe that has stood the test of time.
• Moist and Long-Lasting: Thanks to the soaked fruits and slow baking, this cake stays moist and improves with time.

Ingredients Needed to Make Delia Smith Fruit Cake

• Raisins (225g): Adds sweetness and texture to the cake.
• Currants (225g): A classic fruit cake ingredient that enhances flavor.
• Sultanas (225g): Provides additional sweetness and moisture.
• Glacé cherries (50g, halved): Adds color and sweetness.
• Mixed peel (50g): For a zesty citrus flavor.
• Almonds (50g, chopped): Adds a bit of crunch.
• Plain flour (225g): Forms the base of the cake batter.
• Butter (225g, softened): Adds richness and moisture.
• Soft brown sugar (225g): Sweetens the cake while giving it a deeper flavor.
• Eggs (4 large): Binds the ingredients and gives structure to the cake.
• Black treacle (1 tablespoon): Adds a deep, rich flavor.
• Ground mixed spice (1 teaspoon): A blend of warm spices like cinnamon, nutmeg, and cloves.
• Ground cinnamon (1 teaspoon): For warmth and a subtle spice.
• Zest of 1 lemon and 1 orange: Adds fresh citrus flavor.
• Brandy or rum (3-4 tablespoons): To soak the fruits and enhance the flavors.
• Baking powder (1 teaspoon): Helps the cake rise slightly.

Equipment

• Mixing bowls: For preparing the wet and dry ingredients.
• Electric mixer: To cream the butter and sugar.
• Spatula: For folding in the ingredients gently.
• 23cm (9-inch) round cake tin: For baking the cake.
• Parchment paper: To line the cake tin.
• Aluminum foil: To cover the cake during baking.

Instructions to Make Delia Smith Fruit Cake

Step 1: Preheat the Oven and Prepare the Cake Tin

• Preheat your oven to 140°C (120°C fan) or 275°F. Grease and line a 23cm round cake tin with parchment paper. It’s a good idea to also line the sides with a double layer of parchment to prevent the cake from over-browning.

Step 2: Soak the Fruits

• In a large bowl, combine the raisins, currants, sultanas, glacé cherries, and mixed peel. Pour over 3-4 tablespoons of brandy or rum, mix well, and let the fruit soak for at least 1 hour (or overnight for a richer flavor).

Step 3: Cream the Butter and Sugar

• In a mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.

Step 4: Add the Eggs

• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the black treacle and mix until smooth.

Step 5: Mix the Dry Ingredients

• In a separate bowl, sift together the flour, baking powder, ground mixed spice, and ground cinnamon. Add the lemon and orange zest.

Step 6: Fold in the Dry Ingredients

• Gradually fold the dry ingredients into the butter and sugar mixture, alternating with the soaked fruit and chopped almonds, until everything is fully combined.

Step 7: Transfer to the Cake Tin

• Spoon the cake batter into the prepared cake tin, smoothing the top with a spatula.

Step 8: Bake the Cake

• Bake in the preheated oven for 4 to 4½ hours. Check the cake after 2 hours, and if the top is browning too quickly, cover it loosely with foil. The cake is ready when a skewer inserted into the center comes out clean.

Step 9: Cool and Store

• Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, wrap the cake in parchment paper and then in aluminum foil. Store in an airtight container.

Step 10: Optional Feeding (Aging the Cake)

• For a richer, more flavorful cake, you can “feed” it with more brandy or rum. Every week, unwrap the cake, prick the surface with a skewer, and drizzle over 1-2 tablespoons of alcohol. Rewrap and store.

What Goes Well With Delia Smith Fruit Cake

• Cheddar Cheese: A slice of sharp cheddar pairs beautifully with the sweet richness of the fruit cake.
• Clotted Cream: Add a dollop of clotted cream for a luxurious touch.
• Tea or Coffee: A warm cup of tea or coffee perfectly balances the richness of the cake.
• Brandy Butter: A traditional accompaniment during the holiday season, adding extra richness and flavor.
• Whipped Cream: Lightly sweetened whipped cream cuts through the density of the cake.

Expert Tips for Making the Best Delia Smith Fruit Cake

• Soak the Fruit: Soaking the fruit in brandy or rum adds moisture and deepens the flavor of the cake.
• Slow Baking: Fruit cake needs to be baked at a low temperature for several hours to ensure the center cooks evenly without burning the edges.
• Line the Tin: Line the cake tin with a double layer of parchment paper to prevent the cake from over-browning during the long bake time.
• Rest the Cake: Fruit cakes taste better after they’ve rested for a few days, allowing the flavors to develop.
• Feed the Cake: If you like, you can feed the cake with additional brandy or rum over several weeks to enhance its flavor.

Easy Variations of Delia Smith Fruit Cake

• Nut-Free Version: Omit the almonds if you prefer a nut-free fruit cake.
• Chocolate Twist: Add dark chocolate chips or chunks to the batter for a chocolatey variation.
• Tropical Fruits: Swap out some of the dried fruits for tropical options like dried mango, pineapple, or papaya.
• Gluten-Free Option: Use a gluten-free flour blend in place of the plain flour to make the cake suitable for those with gluten intolerance.
• Alcohol-Free Version: Use orange juice or tea to soak the fruits instead of alcohol.

Best Practices to Store Delia Smith Fruit Cake

• Wrap and Store: Once fully cooled, wrap the cake tightly in parchment paper, then in aluminum foil, and store it in an airtight container. It can be stored for several weeks, even months, and will improve over time.
• Refrigerate for Longer Storage: You can store the cake in the fridge for up to 3 months, tightly wrapped to prevent it from drying out.
• Freeze for Longer Storage: Fruit cake freezes well. Wrap it tightly in cling film and foil, and it will keep in the freezer for up to 6 months. Thaw at room temperature before serving.

Best Practices to Reheat Delia Smith Fruit Cake

• Room Temperature Serving: Fruit cake is best enjoyed at room temperature. Remove it from the fridge or freezer and allow it to come to room temperature before serving.
• Warm Slightly: If you prefer your fruit cake warm, place slices in a low oven (about 150°C/300°F) for 5-10 minutes.

How Can I Make Delia Smith Fruit Cake Healthier?

• Reduce the Sugar: Cut back on the sugar by 50g to make the cake less sweet.
• Use Whole Wheat Flour: Swap half of the plain flour with whole wheat flour for added fiber.
• Reduce the Butter: Replace some of the butter with unsweetened applesauce for a lower-fat option.
• Increase the Fruit: Add more fruit and fewer nuts for a naturally sweet option without added sugars.
• Alcohol-Free: Skip the brandy or rum and soak the fruit in orange juice for a lighter, alcohol-free version.

Nutrition Value (per serving):

• Calories: 400 kcal
• Protein: 5g
• Carbohydrates: 70g
• Fat: 12g
• Fiber: 3g
• Sugar: 55g
• Sodium: 100mg

FAQs

Can Delia Smith Fruit Cake be frozen?

Yes, Delia Smith Fruit Cake can be frozen. Once the cake has completely cooled, wrap it tightly in cling film and then in aluminum foil. It can be stored in the freezer for up to 6 months. When ready to serve, thaw the cake at room temperature for several hours or overnight.

How do I keep fruit from sinking in a fruit cake?

To prevent fruit from sinking in a fruit cake, lightly toss the dried fruits in a bit of flour before adding them to the batter. This helps the fruit remain suspended during baking, ensuring an even distribution throughout the cake.

How long should Delia Smith Fruit Cake be stored before eating?

Delia Smith Fruit Cake is best stored for at least 1-2 weeks before eating. This allows the flavors to mature and develop fully. You can store it wrapped in parchment paper and foil in an airtight container, and “feed” it with brandy or rum every week for a richer taste.

Why did my fruit cake crack on top?

Fruit cake may crack on top if the oven temperature is too high or the cake was placed too high in the oven. Baking the cake at a low temperature and lining the sides of the tin with parchment paper can help prevent the top from cracking while it bakes.

Final Words

The Delia Smith Fruit Cake is a classic, rich, and flavorful dessert perfect for holiday celebrations or any special occasion. Its deep flavor, created by soaking dried fruits in alcohol, makes it a true crowd-pleaser.

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