Delia Smith Creole Christmas Cake​ Recipe

This dark, sticky Creole Christmas cake from Delia Smith is made with rum, brandy, cherry brandy, port, and Angostura bitters. The fruit soaks for a full week, then bakes in a deep round cake tin at 140°C for 4 hours. It serves 12 and needs no feeding afterwards.

I first made this after years of following Delia’s classic Christmas cake, and the difference is striking. This Caribbean-inspired recipe, from Delia’s book Delia’s Cakes, is closer to a Trinidad black cake: darker, stickier, and far more boozy than the traditional version.

Creole Christmas Cake Ingredients

For the Pre-Soaking Mixture:

• 3 tablespoons rum
• 3 tablespoons brandy
• 3 tablespoons cherry brandy
• 3 tablespoons port
• 3 tablespoons water
• 1½ teaspoons Angostura bitters
• ½ level teaspoon ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ level teaspoon ground cloves
• ½ teaspoon salt
• 1½ teaspoons pure vanilla extract
• 1 level tablespoon molasses sugar
• 450g raisins
• 225g currants
• 110g no-soak prunes, chopped
• 50g glacé cherries, chopped
• 110g whole candied peel, finely chopped
• 50g mixed chopped nuts

For the Cake Batter:

• 250g self-raising flour
• 250g demerara sugar
• 250g spreadable butter
• 5 large eggs

What You’ll Need to Bake This Cake

A 20cm loose-based deep round cake tin is the most important piece of kit here. A ProCook non-stick deep cake tin handles the 4-hour bake without scorching the edges, and the loose base makes turning out much easier. For mixing, a Mason Cash cane mixing bowl gives you the width and grip to fold in all that soaked fruit. Lakeland pre-cut parchment circles save time when double-lining the tin.

How to Make Creole Christmas Cake

1. Simmer the fruit: About 7 days before baking, place all the pre-soaking ingredients into a large saucepan. Bring to a simmer over medium heat while stirring. Reduce the heat to very low and simmer uncovered for 15 minutes.
2. Soak the fruit: Remove the pan from the heat and let the mixture cool completely. Transfer everything to an airtight container and store in the fridge for one full week. Shake or stir the container occasionally to distribute the flavours.
3. Prepare the oven and tin: When ready to bake, preheat your oven to 140°C (Gas Mark 1). Grease and line a ProCook 20cm loose-based deep cake tin with a double layer of baking parchment.
4. Make the batter: Sift the self-raising flour into a large Mason Cash mixing bowl. Add the demerara sugar, butter, and eggs. Beat with an electric hand whisk or a sturdy wooden spoon until thoroughly blended and smooth.
5. Fold in the fruit: Gradually add the cold soaked fruit mixture into the batter. Fold gently until the fruit is evenly distributed throughout.
6. Bake the cake: Spoon the mixture into your prepared tin and level the top with the back of a spoon. Bake in the centre of the oven for 3 hours. After 3 hours, cover the top with a double layer of parchment paper. Bake for another 1 hour.
7. Cool and store: The cake is done when the centre feels springy to the touch. Let it cool in the tin for 45 minutes, then transfer to a wire rack to cool completely. Wrap the cold cake in parchment-lined foil and store in an airtight tin.

What Makes a Perfect Creole Christmas Cake?

• The 7-day soak is essential: The dried fruit rehydrates fully with the alcohol and spices, creating that signature dark, sticky moistness. An overnight soak will not give the same result.
• Double-line your tin: This cake bakes for 4 hours. A double layer of baking parchment protects the edges from burning before the centre is cooked through.
• Room temperature butter and eggs: Cold ingredients can cause the batter to curdle. Take them out of the fridge at least an hour before mixing.
• For a smaller cake: Halve all the ingredients and use 3 medium eggs. Bake in an 18cm round tin for 2 hours and 50 minutes, covering with parchment after the first 2 hours.
• Cherry brandy substitutes: Crème de cassis, sloe gin, or extra ordinary brandy all work well. The cherry brandy adds a fruity note but is not essential to the recipe.
• No icing needed: This cake is too moist and sticky for traditional icing. Tie a bright ribbon around it for a simple, festive finish. If you do want to ice it, let it dry out for a few days first, then apply marzipan and royal icing.

What Should You Serve with This Cake?

This cake is rich enough to serve as a dessert on its own with a dollop of brandy butter or fresh whipped cream. It is more fruit than cake, so a small slice goes a long way.

In the British tradition, a slice of crumbly Wensleydale or mature Cheddar balances the sweetness well. A hot cup of strong black tea or coffee is all you need alongside it.

How Should You Store This Cake?

Wrap the completely cooled cake in baking parchment followed by aluminium foil and store in an airtight tin in a cool, dark place. It will keep for several months without any feeding. The week-long soak gives it more than enough alcohol to preserve it.

You can also freeze the cake whole or in slices wrapped tightly in cling film and foil. It freezes well for up to 6 months. Thaw at room temperature before serving.

Do You Need to Ice a Creole Christmas Cake?

No. Unlike the classic Christmas cake, which is traditionally covered in marzipan and royal icing, the Creole version is best left uniced. It is too moist and sticky for a clean icing finish.

Most bakers simply tie a colourful ribbon around the tin or cake board. If you want to decorate it for a wedding or special occasion, let it dry out for a few days first. Apply marzipan and fondant rather than royal icing.

Nutrition Facts

• Calories: 485 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 180mg
• Total Carbohydrate: 72g
• Dietary Fibre: 3g
• Sugars: 58g
• Protein: 5g

Frequently Asked Questions

Where does the Creole Christmas cake come from? It originates from the Caribbean, specifically Trinidad and Tobago. The tradition of soaking dried fruit in rum and spices before baking is central to West Indian Christmas celebrations.

Can I make this cake without alcohol? Yes. Substitute the spirits with equal parts orange juice, cranberry juice, or strong cold tea. The cake will not keep as long, so eat it within a week or store it in the fridge.

Do I need to feed this cake after baking? No. Unlike the classic Christmas cake, the 7-day soak gives it more than enough alcohol. No feeding is needed at all.

What is the difference between Delia’s Creole and classic Christmas cake? The classic uses brandy, plain flour, and weekly feeding for 6–8 weeks. The Creole uses four spirits, self-raising flour, and a 7-day simmered soak with no feeding after baking.

Can I soak the fruit for longer than 7 days? Yes. Some bakers soak for up to a month or even longer. The longer the soak, the richer and more complex the flavour becomes.

Try More Recipes:

• Delia Smith Christmas Cake Recipe
• Delia Smith Fruit Cake Recipe
• Delia Smith Christmas Pudding Recipe
• Delia Smith Dundee Cake Recipe