When it comes to festive baking, few names are as synonymous with Christmas as Delia Smith. Her classic Christmas cake recipe has been a staple in British households for decades, offering a rich, spiced, and fruit-laden treat that embodies the spirit of the season.
A traditional British Delia Smith Christmas cake is more than just a dessert; it is an essential part of the holiday experience. It is usually baked well in advance, allowing the flavours to mature and deepen over time.
This process of ageing the cake, combined with feeding it with brandy or other spirits, results in a moist and flavourful treat that has stood the test of time. Delia Smith’s recipe has been trusted by generations of bakers for its perfect balance of ingredients, foolproof instructions, and outstanding results.
Whether you are making this cake for the first time or have followed this recipe for years, this detailed guide will walk you through the entire process, from preparation to decoration, ensuring that your Christmas cake turns out perfect.
The Legacy of Delia Smith’s Christmas Cake
Delia Smith has been a household name in the UK for over five decades, known for her meticulous approach to cooking and baking.
She has inspired countless home bakers with her easy-to-follow recipes, and her Christmas cake recipe remains one of her most cherished contributions to British cuisine.
Her approach to the classic Christmas cake is rooted in tradition. The recipe follows the age-old practice of soaking dried fruit in alcohol, slowly baking the cake at a low temperature, and feeding it with spirits over time.
Unlike modern fruitcake variations that prioritise speed, Delia’s method focuses on patience, allowing the ingredients to develop their full potential.
This recipe has remained relevant for years because of its reliability. It delivers a moist, richly flavoured cake that perfectly captures the essence of Christmas. Whether it is enjoyed on Christmas Day or shared as a gift, this cake is a festive favourite that never goes out of style.
Ingredients Needed for a Classic Delia Smith Christmas Cake
Essential Ingredients
| Ingredient | Quantity |
| Currants | 350g |
| Sultanas | 225g |
| Raisins | 225g |
| Glacé cherries (chopped) | 50g |
| Mixed peel | 50g |
| Plain flour | 225g |
| Soft brown sugar | 225g |
| Butter | 225g |
| Eggs | 4 large |
| Ground almonds | 50g |
| Mixed spice | 1 tsp |
| Cinnamon | 1 tsp |
| Nutmeg | ½ tsp |
| Lemon zest | 1 |
| Brandy (for soaking) | 3 tbsp |
These ingredients create a dense and flavourful fruitcake that is packed with texture and warmth from the spices.
Step-by-Step Guide to Making Delia Smith’s Christmas Cake
1. Preparing the Fruit Mixture
- The dried fruit should be soaked in brandy for at least 24 hours before baking. This step enhances the flavour and prevents the cake from drying out.
2. Preparing the Cake Batter
- Preheat the oven to 140°C (275°F, Gas Mark 1).
- Grease and line an 8-inch (20cm) round cake tin with double parchment paper to prevent burning.
- In a mixing bowl, cream the butter and sugar until the mixture is light and fluffy.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Sift the flour, spices, and ground almonds, then fold them into the mixture.
- Stir in the soaked fruit mixture and lemon zest, ensuring even distribution.
3. Baking the Cake
- Spoon the cake mixture into the prepared tin, spreading it evenly.
- Bake for 4–4.5 hours, checking after 4 hours. The cake is done when a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin before transferring it to a wire rack.
4. How to Mature and Feed the Christmas Cake?
- Maturing the cake is an essential part of the process, as it allows the flavours to develop and the texture to improve.
Feeding the Cake with Brandy:
- Once the cake has cooled, poke several small holes in the top using a skewer.
- Spoon 1–2 tablespoons of brandy over the cake.
- Wrap it in parchment paper and foil, then store it in an airtight container.
- Repeat the process once a week until the cake is ready to be decorated.
5. Decorating Delia Smith’s Christmas Cake
Applying Marzipan:
- Brush the cake with warmed apricot jam to help the marzipan stick.
- Roll out ready-made marzipan and carefully place it over the cake, smoothing it evenly.
- Leave it to dry for 24 hours before adding icing.
Icing the Cake:
- Royal icing provides a traditional snowy effect, while fondant icing offers a smoother, more polished look.
- Decorate with festive Christmas ornaments, edible glitter, or hand-piped details.
How to Store Delia Smith’s Christmas Cake Properly?
A properly stored Christmas cake can last for months, maintaining its moisture and flavour. Since this cake is meant to be prepared weeks in advance, careful storage is crucial.
Here are the best ways to store your cake:
Wrapping the Cake
- Once the cake has completely cooled, wrap it in a double layer of parchment paper followed by a tight layer of foil.
- Avoid wrapping it in plastic wrap, as this can trap moisture and lead to spoilage.
- Place the wrapped cake in an airtight container to prevent exposure to air, which can dry it out.
Keeping the Cake Moist
- If you are feeding the cake with alcohol, make sure to unwrap it once a week and brush or spoon 1–2 tablespoons of brandy, rum, or whisky over the surface.
- Rewrap the cake immediately after feeding to retain moisture.
- Stop feeding the cake about a week before icing so the surface is not too damp.
Choosing the Right Storage Location
- Store the cake in a cool, dark, and dry place, such as a pantry or cupboard, away from direct sunlight.
- Avoid storing it in the fridge, as this can cause the cake to dry out.
- A well-stored Christmas cake can last for up to three months at room temperature and even longer if frozen.
Freezing the Christmas Cake
If you want to store the cake for an extended period, freezing is a great option.
- Wrap the cake tightly in cling film and foil, then place it in a freezer-safe bag.
- Label the package with the date and freeze for up to six months.
- To thaw, remove the cake from the freezer and allow it to come to room temperature overnight.
Serving Suggestions for Delia Smith’s Christmas Cake
A rich, fruit-laden Christmas cake pairs beautifully with a variety of accompaniments. Whether served plain or with indulgent extras, here are some ideas to elevate your Christmas cake experience.
Classic Serving Ideas
- Traditional Afternoon Tea: Serve a small slice with a cup of English Breakfast or Earl Grey tea for a classic British treat.
- With a Glass of Brandy or Sherry: A slice of Christmas cake pairs wonderfully with brandy, sherry, or a rich dessert wine, enhancing the warm, spiced flavours.
Serving with Creams and Sauces
- Brandy Butter: A festive favourite, brandy butter is a simple mix of butter, icing sugar, and brandy, adding a luxurious touch to each bite.
- Custard: Pour warm vanilla custard over a slice for a comforting dessert.
- Whipped Cream: Lightly sweetened whipped cream balances the dense texture of the cake.
- Clotted Cream: A traditional British favourite, clotted cream adds a smooth and indulgent richness.
Creative Serving Ideas
- Toasted Christmas Cake: Lightly toasting a slice enhances the caramelised flavours and gives it a slightly crispy texture. Serve with butter for extra indulgence.
- Christmas Cake Trifle: Use crumbled Christmas cake as a base for a festive trifle, layering it with custard, fruit, and whipped cream.
- Cheese Pairing: In Yorkshire and other parts of the UK, it is common to serve Christmas cake with a slice of mature cheddar cheese, offering a delicious contrast of sweet and savoury.
Festive Dessert Platter
- For a Christmas gathering, arrange slices of Christmas cake alongside mince pies, shortbread, and spiced nuts for a stunning festive dessert board.
Common Mistakes to Avoid When Making a Christmas Cake
Not Soaking the Fruit Long Enough
- One of the key steps in Delia Smith’s recipe is soaking the dried fruit. Rushing this step can result in a dry, less flavourful cake.
- Ideally, fruit should be soaked for at least 24 hours, but some bakers prefer to soak it for several days or even a week for deeper flavour.
Overbaking the Cake
A fruitcake is baked for a long time at a low temperature, so it is important to monitor it closely.
- If baked for too long, the cake can become dry and hard.
- If underbaked, it may remain dense and sticky inside.
- Always check for doneness by inserting a skewer into the centre if it comes out clean, the cake is ready.
Using Too Much Alcohol When Feeding the Cake
- While feeding the cake with alcohol enhances the flavour and preserves moisture, excessive feeding can make the cake soggy or overpoweringly strong.
- The general rule is to add 1–2 tablespoons of brandy or whisky once a week.
Not Wrapping the Cake Properly
- Failing to wrap the cake tightly in parchment and foil can cause it to dry out or absorb unwanted flavours from the surrounding environment.
Skipping the Maturing Process
- Some people bake their Christmas cake at the last minute, but allowing at least 4–6 weeks for maturation significantly improves the taste.
- A well-matured cake has a richer, more balanced flavour.
Icing the Cake Too Soon
- If the cake is iced immediately after being fed with alcohol, the surface may be too wet, causing the icing to break down over time.
- It is best to allow at least a week between the final feeding and icing.
Conclusion
Delia Smith’s Christmas cake is a true British classic, combining rich fruit flavours, festive spices, and a perfectly moist texture. This recipe offers a timeless tradition that brings warmth and joy to holiday celebrations.
Starting your Christmas baking early ensures a beautifully matured cake that will be the centrepiece of your festive table. Follow this recipe, and you will have a Christmas cake to be proud of.
FAQs About Delia Smith Christmas Cake
How far in advance should a Christmas cake be made?
For the best flavour, it is recommended to make the cake at least 4–6 weeks before Christmas.
Can a non-alcoholic version of this cake be made?
Yes, brandy can be replaced with orange juice or strong tea for a non-alcoholic alternative.
What is the best substitute for brandy in the recipe?
Rum, whisky, or sherry are excellent alternatives.
How do you know when the Christmas cake is fully baked?
A skewer inserted into the centre should come out clean.
Can Delia Smith’s Christmas cake be frozen?
Yes, the cake can be wrapped tightly in cling film and foil, then frozen for up to six months.
What is the best way to prevent the cake from drying out?
Regularly feeding the cake with alcohol and storing it in an airtight container keeps it moist.
Is marzipan necessary before icing the cake?
Yes, marzipan creates a smooth base and prevents the icing from absorbing moisture from the cake.
Delia Smith Christmas Cake
Ingredients
- 350 g Currants
- 225 g Sultanas
- 225 g Raisins
- 50 g Glacé cherries
- 50 g Mixed peel
- 225 g Plain flour
- 225 g Soft brown sugar
- 225 g Butter
- 4 Eggs
- 50 g Ground almonds
- 1 tsp Mixed spice
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- 1 tsp Lemon zest
- 3 tsp Brandy
Instructions
- The dried fruit should be soaked in brandy for at least 24 hours before baking.
- This step enhances the flavour and prevents the cake from drying out.
- Preheat the oven to 140°C (275°F, Gas Mark 1).
- Grease and line an 8-inch (20cm) round cake tin with double parchment paper to prevent burning.
- In a mixing bowl, cream the butter and sugar until the mixture is light and fluffy.
- Gradually add the eggs, one at a time, mixing well after each addition.
- Sift the flour, spices, and ground almonds, then fold them into the mixture.
- Stir in the soaked fruit mixture and lemon zest, ensuring even distribution.
- Spoon the cake mixture into the prepared tin, spreading it evenly.
- Bake for 4–4.5 hours, checking after 4 hours. The cake is done when a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the tin before transferring it to a wire rack.
- Maturing the cake is an essential part of the process, as it allows the flavours to develop and the texture to improve.
- Once the cake has cooled, poke several small holes in the top using a skewer.
- Spoon 1–2 tablespoons of brandy over the cake.
- Wrap it in parchment paper and foil, then store it in an airtight container.
- Repeat the process once a week until the cake is ready to be decorated.
- Brush the cake with warmed apricot jam to help the marzipan stick.
- Roll out ready-made marzipan and carefully place it over the cake, smoothing it evenly.
- Leave it to dry for 24 hours before adding icing.
- Royal icing provides a traditional snowy effect, while fondant icing offers a smoother, more polished look.
- Decorate with festive Christmas ornaments, edible glitter, or hand-piped details.
