This rich, moist Delia Smith Christmas cake is made with brandy-soaked currants, sultanas, raisins, glacé cherries, black treacle, and warming mixed spice. It bakes low and slow at 140°C (120°C fan / Gas Mark 1) for 4 hours in a 20cm deep round cake tin, then gets fed weekly with brandy. It serves 16.

I make this every October so it has a full two months of weekly brandy feeds before Christmas Day. There is nothing quite like slicing into a properly matured cake on Christmas morning.

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Christmas Cake Ingredients

For the Pre-Soaking (Begin the Day Before):

450g currants
175g sultanas
175g raisins
50g chopped glacé cherries
50g mixed chopped candied peel
100ml brandy

For the Cake:

225g plain flour
½ teaspoon salt
¼ level teaspoon nutmeg, freshly grated
½ level teaspoon ground mixed spice
225g dark brown soft sugar
4 large eggs
1 dessertspoon black treacle
225g spreadable butter
50g chopped almonds (skin on)
Zest of 1 lemon
Zest of 1 orange

For Feeding and Topping:

Armagnac or brandy to feed the cake
100g whole blanched almonds (only if you do not intend to ice the cake)

Delia Smith Christmas cake with brandy-soaked fruit baked in a Silverwood deep round cake tin — Delia Smith Christmas Cake

What You Will Need

A proper deep round cake tin is the most important piece of kit here. A Silverwood 20cm deep round cake tin with a loose base conducts heat evenly over the full 4 hours without warping, and Delia herself helped design their bakeware range. You will also need a very large mixing bowl for combining everything.

A Mason Cash Cane mixing bowl in size 6 gives you enough room to fold in all that soaked fruit without it spilling over the sides. A Kenwood electric hand whisk handles the batter stage quickly and has enough power for the heavy mix of butter, sugar, eggs, and treacle.

How to Make Christmas Cake

Soak the fruit overnight: Combine currants, sultanas, raisins, cherries, and peel with the 100ml of brandy in a large bowl. Mix well, cover with a cloth, and leave for at least 12 hours. A full 24-hour soak gives even better results.
Prepare the dry ingredients: Pre-heat your oven to 140°C (120°C fan / Gas Mark 1). Sift the flour, salt, nutmeg, and mixed spice into a very large mixing bowl.
Make the batter: Add the sugar, eggs, treacle, and spreadable butter to the dry ingredients. Warm the black treacle for a few seconds first so it pours easily. Beat with a Kenwood electric hand whisk until smooth and fluffy.
Fold in the fruit and nuts: Add the soaked fruit with any remaining brandy, the chopped almonds, and the lemon and orange zests. Switch to a large spoon and fold gently until evenly combined.
Fill the tin: Transfer the batter into a lined Silverwood 20cm deep round cake tin. Spread evenly with the back of a spoon. If you are not planning to ice the cake, arrange the whole blanched almonds in circles over the surface.
Protect and bake: Place a double layer of baking parchment with a 50p-sized hole in the centre on the rim of the tin lining. Bake on the lowest shelf for 4 hours without opening the door. The cake is done when it feels springy in the centre, though it may need up to 30–45 minutes longer.
Cool and feed: Leave the cake in the tin for 30 minutes, then transfer to a wire rack. Once completely cold, poke small holes in the top and bottom with a cocktail stick. Spoon 2 tablespoons of Armagnac or brandy over the holes.
Store and keep feeding: Wrap tightly in parchment-lined foil and store in an airtight tin. Feed with 1–2 tablespoons of brandy every week until you are ready to ice or serve.

Sliced Delia Smith Christmas cake showing moist brandy-soaked fruit inside — Delia Smith Christmas Cake

What Is the Secret to a Perfect Christmas Cake?

Soak the fruit properly: The overnight brandy soak is the single most important step. It plumps the dried fruit so it stays moist inside the cake rather than drawing moisture from the batter. If you can soak for 24 hours, the result is even better.
Warm the treacle first: Black treacle is thick and sticky. Stand the tin in hot water or microwave for a few seconds so it pours smoothly and mixes in without leaving clumps.
Fold, do not beat: Once you add the soaked fruit, nuts, and zest, switch from the electric mixer to a spoon. Over-mixing at this stage develops the gluten and makes the cake heavy and tough.
Use the parchment shield: The double square of parchment with a hole in the centre protects the edges from burning over 4 hours. Always bake on the lowest shelf at exactly 140°C (120°C fan / Gas Mark 1).
Adjust for a fan oven: If you are using a fan oven, reduce the temperature to 120°C. Keep the baking time the same at 4 hours on the lowest shelf. Fan ovens circulate heat more evenly, so the 20°C reduction prevents the outside from drying out.
Scale up or down for different tins: For a 15cm tin, halve all quantities and reduce baking to about 3 hours. For a 23cm tin, multiply by 1.5 and bake for 4.5–5 hours. If you prefer a lighter option, try Delia’s everyday fruit cake instead.

What Should You Serve on the Side?

The classic way to finish this cake is with a layer of marzipan followed by royal icing or soft fondant. For a simpler look, serve it plain with a light dusting of icing sugar, or just leave the whole blanched almonds on top.

It pairs well with a glass of port, warm mulled wine, or a small measure of the brandy you used to feed it. For something non-alcoholic, a strong black tea works perfectly alongside the rich fruit and spice.

A slice of mature Cheddar is also a traditional pairing that cuts through the sweetness. Serve alongside Delia’s Christmas pudding for a full festive spread.

Delia Smith Christmas cake topped with marzipan and royal icing served on a plate — Delia Smith Christmas Cake

How Long Will This Cake Keep?

Do not put this cake in the fridge. Refrigeration dries it out. Wrap the un-iced cake tightly in parchment-lined foil and seal it in an airtight tin in a cool, dark cupboard.

Stored this way, it will keep for up to 3 months before icing.

Feed it with 1–2 tablespoons of brandy every week. If you miss a week, give it a slightly larger feed the following week to catch up. The alcohol preserves the cake and deepens the flavour over time.

Once iced with marzipan and royal icing or fondant, it will keep for up to 1 month at room temperature in an airtight container.

Nutrition Facts

Calories: 350 kcal
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 85mg
Total Carbohydrate: 50g
Dietary Fibre: 4g
Sugars: 40g
Protein: 5g

Frequently Asked Questions

How far in advance should I make this Christmas cake? At least 6–8 weeks before Christmas. Weekly brandy feeds need time to mature the flavour properly.

Can I substitute the brandy? Dark rum or whiskey both work well. For a non-alcoholic version, use strong cooled black tea or orange juice, but the cake will not keep as long.

How does Delia’s Christmas cake compare to Mary Berry’s? Both are classic rich fruit cakes, but Delia uses an all-in-one method while Mary Berry creams the butter and sugar separately. Delia’s leans heavier on currants, and Mary Berry’s uses more cherries.

Can I make this Christmas cake without nuts? Yes, leave out the chopped almonds in the batter and the whole almonds on top. The cake will still be rich and moist without them.

Can I use this recipe for a wedding cake? Yes, this is the traditional base for British tiered wedding cakes. Scale the ingredients by weight for different tin sizes and allow extra feeding time.