Delia Smith Fruit Cake​ Recipe

This rich Delia Smith Fruit Cake is made with a luxurious blend of brandy, port, mixed dried fruits, nuts, and warming spices like cinnamon and nutmeg. The result is a deeply flavored, moist, and dark cake that stays fresh for weeks and improves with age. It is the perfect festive centerpiece for a Christmas celebration or a special winter tea time, serving about 12 people.

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Delia Smith Fruit Cake Ingredients

For the Fruit Mixture:

• 1 cup (225ml) mixture of Brandy and Port
• 1 1/2 lbs (700g) mixed dried fruits (raisins, sultanas, currants)
• 4 oz (110g) candied peel, chopped
• 4 oz (110g) glace cherries, halved
• 4 oz (110g) chopped nuts (almonds or walnuts)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• Zest of 1 orange and 1 lemon

For the Cake Batter:

• 8 oz (225g) all-purpose flour
• 1/4 teaspoon salt
• 6 oz (175g) soft brown sugar
• 6 oz (175g) unsalted butter, softened at room temperature
• 4 large eggs

How To Make Delia Smith Fruit Cake

1. Prepare the fruit (The Day Before): In a large saucepan, combine the brandy, port, cinnamon, nutmeg, dried fruits, mixed peel, nuts, and citrus zests. Bring the mixture to a simmer over low heat. Let it simmer gently for 10 minutes. Remove from heat, let it cool, and store it in an airtight container overnight to plump up the fruit.
2. Preheat and prepare: The next day, preheat your oven to 275°F (140°C). Grease an 8-inch (20cm) round cake tin and line the bottom and sides with parchment paper.
3. Make the batter: In a very large mixing bowl, combine the flour, salt, sugar, softened butter, and eggs. Using an electric whisk, beat the ingredients together until everything is smooth and evenly blended. If you do not have a whisk, use a wooden spoon.
4. Fold in the fruit: Use a large metal spoon to gradually fold the soaked fruit mixture into the batter. Mix gently until the fruit is evenly distributed throughout the dough.
5. Fill the tin: Spoon the mixture into your prepared tin. Smooth the surface level with the back of the spoon.
6. Protect and bake: Cut a double square of parchment paper slightly larger than the tin. Cut a hole the size of a coin (approx. 1 inch) in the center. Place this loosely over the top of the cake batter. Bake in the center of the oven for 4 hours.
7. Check for doneness: The cake is done when the center feels springy when lightly touched.
8. Cool: Let the cake cool in the tin for 45 minutes. Then, remove it from the tin and place it on a wire rack to cool completely.

Recipe Tips

• Don’t Skip the Simmering: Simmering the fruit in alcohol helps it absorb liquid quickly. This ensures your cake is moist and plump rather than dry.
• The Paper Trick: The double layer of parchment paper with a hole in the center is crucial. It protects the top of the cake from burning during the long, slow 4-hour bake while still allowing steam to escape.
• Room Temperature Ingredients: Ensure your butter is soft and your eggs are at room temperature. This prevents the batter from curdling when you mix it.
• Check Your Oven: Fruit cakes burn easily because of the sugar. If you know your oven runs hot, check the cake after 3.5 hours.

What To Serve Delia Smith Fruit Cake

This cake is rich and intense, so it is often served alone. However, a slice is delicious with a cup of strong black tea or coffee. For a holiday dessert, serve it with a slice of sharp cheese, like Wensleydale or mature Cheddar, which contrasts beautifully with the sweet fruit. You can also serve it with brandy butter or warm custard.

How To Store Delia Smith Fruit Cake Leftovers

• Store (Feeding the Cake): To keep the cake moist for a long time, wrap it tightly in double layers of greaseproof paper (parchment) and then foil. Store it in an airtight tin.

• Feeding: If you want to add more flavor, poke holes in the top and bottom with a cocktail stick. Spoon over a few tablespoons of brandy. Wrap it back up and repeat this weekly until you are ready to eat it.

• Freeze: Wrap the completely cooled cake in two layers of plastic wrap and one layer of foil. Freeze for up to 6 months. Thaw at room temperature before serving or feeding.

Delia Smith Fruit Cake Nutrition Facts

Serving Size: 1 slice (approx. 1/12 of cake)

• Calories: 380 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 85mg
• Sodium: 120mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 42g
• Protein: 5g

Frequently Asked Questions

• Can I make this without alcohol? Yes. You can substitute the brandy and port with orange juice, apple juice, or cold tea. However, the cake will not last as long as the alcohol version, so store it in the fridge and eat it within a week.
• Why did my fruit sink to the bottom? This happens if the batter is too thin or the fruit is too wet. Make sure your batter is thick enough to hold the fruit, and if your fruit mixture has excess liquid after soaking, drain it slightly before adding.
• What size tin should I use? This recipe is designed for a deep 8-inch (20cm) round cake tin or a 7-inch (18cm) square tin. If you use a larger tin, the cake will be thinner and will cook faster.

Try More Recipes:

• Delia Smith Carrot And Leek Soup Recipe
• Delia Smith Cauliflower Soup​ Recipe
• Delia Smith Celery Soup​ Recipe