Description

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.

Ingredients

Scale

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.

Instructions

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.