Delia Smith Creole Christmas Cake​ Recipe

This dark, sticky Creole Christmas cake is made with rum, brandy, cherry brandy, port, Angostura bitters, raisins, currants, and prunes. Everything is simmered together and soaked for a full week before baking, so no feeding is needed afterwards. It serves 12 and takes about 30 minutes of prep plus 4 hours in the oven.

I first made this after years of sticking to Delia’s classic Christmas cake, and the difference is striking. It is more pudding than cake darker, stickier, and wonderfully boozy.

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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
• 1 1/2 teaspoons Angostura bitters
• 1/2 level teaspoon ground cinnamon
• 1/2 level teaspoon freshly grated nutmeg
• 1/2 level teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 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

How to Make Creole Christmas Cake

1. Simmer the fruit: About 7 days before baking, place all the pre-soaking ingredients (alcohols, spices, sugar, and fruits) 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 it 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 (275°F, Gas Mark 1). Grease and line a 20–23cm (8–9 inch) deep round cake tin with double baking parchment.
4. Make the batter: Sift the self-raising flour into a large bowl. Add the demerara sugar, butter, and eggs. Using an electric hand whisk or a sturdy wooden spoon, beat the mixture until thoroughly blended and smooth.
5. Fold in the fruit: Gradually add the cold soaked fruit mixture into the batter. Fold it in gently until the fruit is evenly distributed.
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 resting on the tin liner. 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 Is the Secret to a Perfect Creole Christmas Cake?

The 7-day soaking period is what makes this cake special. The dried fruit rehydrates fully with the alcohol and spices, creating that signature dark, sticky moistness you cannot get from an overnight soak.

If you want a smaller cake, halve all the ingredients and use 3 medium eggs. Bake in an 18cm (7-inch) round tin for 2 hours and 50 minutes, covering with parchment after the first 2 hours.

Because this cake bakes for 4 hours in total, lining your tin with a double layer of baking parchment is essential. It protects the edges from burning before the centre is cooked. Make sure your butter and eggs are at room temperature before mixing to prevent the batter from curdling.

What Should You Serve on the Side?

This cake is rich enough to serve as a dessert on its own with a dollop of brandy butter or fresh whipped cream. Delia herself says it is more fruit than cake and more alcohol than fruit.

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

How Long Will This Cake Keep?

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. Wrap tightly in cling film and then foil. It freezes well for up to 6 months. Thaw at room temperature before serving.

Nutrition Facts

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

FAQs

Try More Recipes:

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