British fruit cake has a rich, dense texture, with soft dried fruit, warm spices, and a little brandy in every slice. For a classic homemade version, Delia Smith Fruit Cake Recipe uses simple ingredients and slow baking to produce a moist cake with a deep, fruity flavour.
Ingredients
This recipe makes one 20cm (8-inch) round fruit cake, enough for approximately 16–20 slices.
For the Dried Fruit:
450g currants
175g sultanas
175g raisins
50g glacé cherries, rinsed and chopped
50g mixed candied peel
3 tablespoons brandy
For the Cake:
225g plain flour
225g unsalted butter, softened
225g soft brown sugar
4 large eggs
50g chopped almonds
1 level dessertspoon black treacle
½ teaspoon salt
½ teaspoon ground mixed spice
¼ teaspoon ground nutmeg
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
Optional Finishing Ingredients:
Extra brandy for feeding the cake
100g whole blanched almonds for decoration
Preparation Time: 30 minutes, plus overnight soaking
Cooking Time: 4½–4¾ hours
Oven Temperature: 140°C (275°F), Gas Mark 1, or 120°C fan
How to Make Delia Smith Fruit Cake
Step 1: Soak the Dried Fruit
Put the currants, raisins, sultanas, glacé cherries, and mixed candied peel into a large bowl. Pour over the brandy and stir until all the fruit is coated. Cover the bowl with a clean cloth and leave it overnight at room temperature.
The dried fruit will absorb the brandy and become softer. Give it another stir before preparing the cake mixture. You should notice a slightly fuller appearance and a stronger fruity smell.
I prefer soaking the fruit for at least 12 hours. It gives the cake a better texture, especially after several hours of baking. If the fruit goes into the mixture completely dry, the finished cake can feel less moist.
Step 2: Prepare the Cake Batter
Preheat your oven to 140°C (275°F). Grease a deep 20cm round cake tin and line the base and sides with two layers of baking parchment. Wrap another double layer of brown paper around the outside of the tin and secure it with kitchen string to protect the sides during baking.
Sift the flour, salt, mixed spice, and nutmeg into a bowl.
In a separate large bowl, beat the softened butter and brown sugar together until creamy and lighter in colour. Beat the eggs in a small bowl, then add them gradually to the butter mixture, mixing after each addition.
If the mixture begins to curdle, stir in a tablespoon of the measured flour.
Fold in the remaining flour and spices using a large metal spoon. Add the soaked fruit, chopped almonds, black treacle, lemon zest, and orange zest. Stir until the fruit is evenly spread throughout the batter.
The mixture will be thick and heavy. That is normal for a traditional British fruit cake, so there is no need to add extra milk or water.
Step 3: Bake and Cool the Fruit Cake
Spoon the mixture into your prepared cake tin and level the surface with the back of a spoon.
Cover the top loosely with a double sheet of baking parchment, making a small hole in the centre. Place the cake on a lower shelf in the oven and bake for approximately 4½–4¾ hours.
Avoid opening the oven too often. After about four hours, check the cake with a thin skewer inserted into the centre. It should come out without any wet batter.
Leave the cake in its tin until completely cold. Remove the baking paper, then wrap the cake in fresh parchment and store it in an airtight container.
For extra richness, prick the surface with a skewer and spoon over a little brandy occasionally while the cake is stored. Allow the alcohol to absorb before wrapping it again.
One thing I like about Delia Smith Fruit Cake Recipe is that you can prepare it well before Christmas or another special occasion. After a few days of resting, the fruit and spices develop a fuller flavour.
What to Serve With Delia Smith Fruit Cake
Fruit cake is traditionally served in small slices because it contains plenty of dried fruit, butter, and sugar. You can enjoy it alone, although a few classic accompaniments go particularly well with its rich flavour.
English breakfast tea: A strong cup of tea balances the sweetness of the cake.
Mature cheddar cheese: The sharp, salty flavour contrasts nicely with the sweet dried fruit.
Brandy butter: A traditional Christmas accompaniment that adds extra richness.
Whipped cream: Lightly whipped cream gives a softer contrast to the dense cake.
Vanilla ice cream: A good choice if you want to serve fruit cake as dessert.
My favourite combination is a thin slice of fruit cake with mature cheddar. The contrast between sweet fruit and sharp cheese is surprisingly good, particularly with a cup of tea.
Delia Smith Fruit Cake Nutrition Information
The following values are approximate per slice when the cake is divided into 20 portions, without extra toppings or additional brandy.
Nutrient | Amount per Slice |
|---|---|
Calories | 340 kcal |
Carbohydrates | 54g |
Protein | 4g |
Fat | 12g |
Saturated Fat | 6g |
Sugar | 39g |
Fibre | 3g |
Sodium | 90mg |
These figures may vary depending on the ingredients and the size of each slice.
FAQs
How Long Does Delia Smith Fruit Cake Last?
A properly baked, alcohol-fed fruit cake can keep for several weeks in a cool, dry place when wrapped carefully and stored in an airtight container. Check it regularly for spoilage, particularly in warm or humid conditions.
Can I Make Delia Smith Fruit Cake Without Brandy?
Yes. Replace the brandy with orange juice or cooled black tea when soaking the dried fruit. Both liquids help soften the fruit, although the final flavour will be different. Store an alcohol-free cake in the refrigerator and eat it sooner.
Why Is My Fruit Cake Too Dry?
The most common causes are baking for too long, using an oven that is too hot, or not soaking the dried fruit sufficiently. Check the cake near the end of the recommended baking time and remove it once a skewer comes out without wet batter.
Can I Freeze Delia Smith Fruit Cake?
Yes. Wrap the completely cooled cake tightly in baking parchment and freezer-safe wrapping. Place it in an airtight container and freeze for up to three months for good quality. Thaw it while wrapped before serving.
Should Fruit Cake Be Made in Advance?
Yes. Rich fruit cakes are often prepared several weeks before Christmas because their flavour develops during storage. Even resting the cake for a few days can improve its taste. Keep it properly wrapped in a cool place, and add small amounts of brandy during storage if desired.