Delia Smith’s Fruit Cake Recipe

Delia Smith’s Fruit Cake is a beloved British classic, often associated with the holiday season, but perfect for any occasion that calls for a rich, moist, and flavorful cake. Known for her culinary expertise and meticulous attention to detail, Delia Smith’s recipe for fruit cake has become a go-to for many bakers around the world.

Her fruit cake is dense, yet tender, with a generous helping of dried fruits like raisins, currants, and sultanas, complemented by the warm and aromatic spices of cinnamon and nutmeg. Often served at Christmas, it’s a cake that’s traditionally made well in advance to allow the flavors to develop and mature.

The cake itself has a beautiful balance of sweetness from the dried fruits, along with a hint of acidity from the orange zest, and a slight richness from butter and eggs. What truly makes Delia Smith’s fruit cake stand out is the way she incorporates alcohol, like brandy or rum, which both preserves the cake and enhances its flavor, making each slice feel like a luxurious indulgence. Its perfect texture and deep flavors have made it a holiday staple for many, especially in British kitchens.

Delia Smith’s Fruit Cake Recipe

Ingredients Needed

For Delia Smith’s Fruit Cake, the ingredients are simple, yet contribute to the depth of flavor that makes this cake so special. Here’s a breakdown of the key ingredients you’ll need:

• Dried fruits: A combination of sultanas, currants, raisins, and chopped dried figs or prunes offers a rich texture and sweetness. Some versions also include glacé cherries for added color.
• Nuts: Typically, chopped walnuts or almonds are added to the cake for texture and a slight crunch.
• Butter: The butter adds richness and tenderness to the cake, creating a soft crumb.
• Brown sugar: Soft dark brown sugar is often used in fruit cakes for its deep molasses flavor, contributing to both the color and taste.
• Eggs: Eggs bind the ingredients together and provide structure to the cake.
• Flour: Plain flour is used as the base of the cake, creating the bulk of the batter.
• Baking powder: This ensures that the cake rises and becomes light and airy despite its dense ingredients.
• Spices: Ground cinnamon, mixed spice, and sometimes ginger are used to infuse the cake with warm, comforting flavors.
• Zest of oranges or lemons: A touch of citrus zest adds a fresh and zesty contrast to the richness of the dried fruits.
• Alcohol: Delia’s recipe typically calls for brandy or rum, which adds both flavor and helps preserve the cake.
• Golden syrup or treacle (optional): Some variations of the recipe use golden syrup to add sweetness and enhance the cake’s moistness.

Equipment Needed

When preparing Delia Smith’s Fruit Cake, having the right equipment will make the process smoother and more enjoyable. Here’s what you’ll need:

• Mixing bowls: You’ll need at least two large mixing bowls – one for the wet ingredients and one for the dry ingredients.
• Electric mixer or wooden spoon: While Delia recommends mixing the batter by hand for a more traditional approach, using an electric mixer can help incorporate the ingredients faster.
• Spatula: A spatula will help you scrape down the sides of the bowl and ensure all ingredients are thoroughly combined.
• Measuring spoons and cups: Accurate measurements are key to getting the consistency and flavor just right, so having a reliable set of measuring spoons and cups is essential.
• 8-inch round or 9-inch square cake tin: A standard round or square cake tin is ideal for the recipe. It should be lined with parchment paper and greased to prevent sticking.
• Baking paper and string (for wrapping): This is especially important for covering the cake during the slow baking process, preventing over-browning.
• Cooling rack: Once the cake is baked, it should be placed on a cooling rack to prevent sogginess and help it cool evenly.
• Cheesecloth or muslin (optional): If you wish to “feed” the cake with alcohol (which enhances flavor over time), cheesecloth soaked in brandy or rum can be used to wrap the cake after it’s cooled.

Step-by-Step Guide To Make Delia Smith’s Fruit Cake

Here’s a step-by-step guide to making Delia Smith’s iconic fruit cake:

1. Prepare The Fruit And Nuts

   • Start by washing and draining your dried fruits if necessary. Chop any large fruits, like dried figs or prunes, into smaller, bite-sized pieces. Mix them in a large bowl with the nuts and any chopped glacé cherries.
   • If you’re using alcohol, soak the dried fruits in the brandy or rum overnight to allow them to plump up and infuse with flavor.

2. Prepare The Cake Tin

   • Preheat your oven to 150°C (300°F) and line your cake tin with parchment paper. Grease the sides of the tin, and then line the bottom and sides with an extra layer of baking paper. Tie a piece of string around the outside of the tin to help protect the cake during baking.

3. Mix The Wet Ingredients

   • In a large mixing bowl, cream together the butter and dark brown sugar until light and fluffy.
   • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

4. Add The Dry Ingredients

   • In a separate bowl, sift together the flour, baking powder, and spices. Add the flour mixture gradually to the butter mixture, stirring gently with a spatula.
   • Once the flour is fully incorporated, fold in the soaked fruit mixture and any zest you’re using.

5. Bake The Cake

   • Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon. Tap the tin gently to level the batter.
   • Place the tin in the preheated oven and bake for around 3-3.5 hours, checking periodically after 2.5 hours. A skewer inserted into the center should come out clean when the cake is done.

6. Cool And "Feed" The Cake

   • Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
   • If desired, “feed” the cake with additional alcohol by poking holes in the top with a skewer and drizzling the brandy or rum over it while it’s still warm.

Mastering The Recipe: Tips And Tricks

• Soaking the Fruits: Soaking the dried fruit in alcohol (brand or rum) not only enhances the flavor but also ensures the fruit becomes plump and juicy. For an extra burst of flavor, you can soak the fruit for up to 24 hours before baking.
• Baking at a Low Temperature: Baking the cake at a low temperature for several hours helps develop a rich, deep flavor without risking over-browning the edges. If the top of the cake is browning too quickly, you can cover it with foil to prevent burning.
• Don’t Rush: Patience is key. Delia Smith’s fruit cake benefits from being baked slowly and allowed to mature. Ideally, make it a few weeks before you plan to serve it to allow the flavors to meld and the texture to improve.
• Wrap it Properly: To keep the cake moist after baking, wrap it tightly in wax paper, foil, and a layer of plastic wrap. It will last for weeks, improving in flavor over time.
• “Feeding” the Cake: This traditional step involves occasionally drizzling brandy or rum onto the cake every few days. It enhances flavor and helps preserve the cake, creating a moist and rich result.

Delia Smith’s Fruit Cake is a timeless recipe that delivers an indulgent, rich, and flavorful cake perfect for festive occasions. With its mix of dried fruits, nuts, and alcohol, this cake boasts a dense, moist texture that improves with age.

By following Delia’s careful instructions and taking the time to properly prepare and bake the cake, you’ll have a delicious, decadent treat that is sure to impress family and friends. Whether you’re celebrating Christmas or simply craving a slice of luxurious cake, this recipe is one to keep in your repertoire for years to come.

Simple Twists On Delia Smith’s Fruit Cake Recipe

Delia Smith’s fruit cake recipe is a staple for many, particularly during the holiday season. Known for its richness and depth of flavor, the cake often delights with its mix of dried fruits, nuts, and spices. However, if you are looking to make this classic recipe a bit more exciting or suited to your own tastes, there are several fun twists you can try without sacrificing the integrity of the cake.

1. Different Fruits: Traditional recipes often call for raisins, sultanas, and currants, but you can switch things up by using different dried fruits. Consider adding dried cherries, cranberries, or even apricots for a more diverse and tangy flavor profile. Adding dried pineapple or mango can also bring a tropical twist to the cake.
2. Infusing the Fruit: While Delia’s recipe might suggest soaking the dried fruit in brandy or rum, you can experiment with different liquids to suit your tastes. Try soaking the fruits in apple juice, chai tea, or even a rich port wine for a different flavor base. A little splash of orange liqueur like Grand Marnier can also add a citrusy note that complements the dried fruits beautifully.
3. Spices & Zest: Spice up the flavor profile by introducing additional spices to the batter. Besides the usual cinnamon, nutmeg, and allspice, you could add a touch of ground ginger or cardamom for extra warmth. Zest from lemon, orange, or even grapefruit can provide a fresh and aromatic contrast to the cake’s dense sweetness.
4. Adding Nuts: While Delia’s recipe calls for ground almonds, you can mix things up by adding chopped pecans, walnuts, or hazelnuts for additional texture. Toasting the nuts beforehand will intensify their flavor, giving the cake a delightful crunch and depth.
5. Chocolatey Addition: If you’re a chocolate lover, consider folding in some chopped dark chocolate or even cocoa nibs to the fruit mixture. This will create pockets of rich chocolate throughout the cake, giving a luxurious twist to the traditional fruit cake.
6. Candied Peel: Delia’s fruit cake recipe may include lemon and orange peel, but you can elevate this further by using candied peel for a sweeter, more sophisticated note. The vibrant and chewy texture of candied peel can complement the dried fruits and make for a more indulgent version.
7. A Boozy Finish: For an even richer flavor, you can brush the finished cake with your choice of liquor, such as rum, whiskey, or brandy. This step not only helps preserve the cake but also adds another layer of complexity to its taste. It’s an ideal way to make sure your cake is bursting with flavor.

These simple twists will bring out new dimensions of flavor in Delia Smith’s fruit cake while staying true to the hearty, comforting nature of the classic recipe. Whether you like your cake richer, spicier, or with an added tang, there’s a variation here to suit your tastes.

How To Properly Store Leftovers

Storing leftover fruit cake properly is crucial to maintaining its moisture and flavor over time. Since fruit cakes are packed with dried fruits, nuts, and alcohol, they tend to keep well.

However, improper storage can lead to the cake drying out or becoming stale. Here are some tips to store your leftovers effectively:.

1. Wrap Well: The key to keeping fruit cake fresh is proper wrapping. Once the cake has cooled completely, wrap it tightly in wax paper or parchment paper. Afterward, wrap it again in plastic wrap to seal out air and prevent the cake from drying out.
2. Store in an Airtight Container: Place the wrapped fruit cake into an airtight container or a tin. A well-sealed container will protect the cake from any external humidity, air, or contaminants, ensuring that it remains moist and flavorful.
3. Refrigeration for Longer Storage: If you intend to store the cake for a longer period, refrigeration is a good option. The alcohol content in the cake helps preserve it, and refrigeration will slow down the cake’s aging process. When refrigerated, fruit cakes can last for several weeks.
4. Room Temperature for Short-Term Storage: If you plan to consume the cake within a week, it can be stored at room temperature. Ensure it is kept in a cool, dry place, away from sunlight or heat sources, which could cause it to spoil or dry out.
5. Freezing for Extended Shelf Life: Fruit cake freezes exceptionally well, allowing you to store it for several months if necessary. Wrap the cake tightly in plastic wrap and then foil, or use a freezer-safe container. When ready to eat, let the cake thaw overnight in the refrigerator before unwrapping.
6. Refreshing the Cake: If your fruit cake has been stored for a while and has become a bit dry, don’t worry! You can refresh it by brushing it lightly with some alcohol (e.g., brandy or rum). Let it soak in, and the cake will regain some moisture and flavor.

By following these storage tips, you can enjoy Delia Smith’s fruit cake for weeks or even months, preserving the delightful taste and texture.

What To Eat With Delia Smith’s Fruit Cake?

Delia Smith’s fruit cake is a rich, flavorful dessert that pairs beautifully with a variety of accompaniments. Whether you’re looking for something to complement the cake’s flavors or simply want to make it an even more indulgent treat, here are some ideas on what to eat with your fruit cake:

1. Cheese: A classic pairing for fruit cake is cheese, especially strong, tangy cheeses that contrast with the cake’s sweetness. Stilton or blue cheese adds a savory, creamy element that balances the richness of the fruit cake. A sharp cheddar also works wonderfully, offering a more mellow but complementary contrast.
2. Clotted Cream or Whipped Cream: For an indulgent treat, serve the fruit cake with a dollop of clotted cream or freshly whipped cream. The creamy richness perfectly complements the dense texture and intense flavors of the cake.
3. Tea: A warm cup of tea, particularly a strong English Breakfast or Earl Grey, is a fantastic companion to a slice of fruit cake. The tea’s mild bitterness balances the sweetness of the cake, and the warmth enhances the cake’s flavors.
4. Fresh Fruits: To add a fresh element to the dense fruit cake, pair it with slices of fresh fruit. Apples, pears, or citrus fruits like oranges can bring a refreshing, tart contrast to the cake. Pomegranate seeds can also add a delightful pop of color and tanginess.
5. Ice Cream: For an extra indulgent dessert experience, serve a slice of fruit cake with a scoop of vanilla, cinnamon, or nutmeg ice cream. The cold, smooth texture of the ice cream pairs beautifully with the cake’s rich and dense structure.
6. Sherry or Port: For those who enjoy a drink with their dessert, a glass of sweet sherry or a rich port wine makes a splendid pairing with fruit cake. The sweetness and depth of these fortified wines elevate the flavors of the cake, especially if the cake has been soaked in similar alcohol.
7. Dark Chocolate: A small piece of high-quality dark chocolate can be a perfect complement to fruit cake. The bitterness of the chocolate contrasts nicely with the cake’s sweetness, creating a well-rounded flavor combination.

These pairings enhance the experience of eating Delia Smith’s fruit cake, turning it into a more festive or luxurious treat depending on your mood or occasion.

Conclusion

Delia Smith’s fruit cake is a timeless classic, cherished for its richness, depth, and celebratory nature. Whether you stick to the original recipe or add your own twists, there are countless ways to adapt it to suit your tastes.

Storing it properly ensures you can enjoy this delightful cake for weeks, and with the right accompaniments, every slice becomes even more of a treat. Whether enjoyed with a cup of tea, paired with cheese, or complemented by a rich dessert, fruit cake is a versatile and delicious indulgence perfect for any occasion.

FAQs

What Are The Key Ingredients In Delia Smith’s Fruit Cake Recipe?

Delia Smith’s fruit cake recipe requires a blend of rich, dried fruits such as currants, raisins, sultanas, and glacé cherries. It also calls for mixed peel, almonds, and candied fruit.

The cake is flavoured with warming spices like ground cinnamon and nutmeg, and it’s bound together with butter, eggs, brown sugar, and a touch of brandy or rum for added depth. The choice of alcohol is optional, but it enhances the cake’s moistness and flavor over time.

How Long Does Delia Smith’s Fruit Cake Need To Be Baked?

Delia Smith recommends baking her fruit cake at a low temperature, typically around 140°C (275°F) for about 2.5 to 3 hours.

The exact time can vary depending on the size of the cake tin and the oven. The cake should be tested for doneness by inserting a skewer into the center; it should come out clean when the cake is fully baked. After baking, it’s essential to let the cake cool in the tin before removing it to prevent cracking.

Can I Make Delia Smith’s Fruit Cake Ahead Of Time And Store It?

Yes, Delia Smith’s fruit cake actually improves with age, so it can be made ahead of time. It’s recommended to bake the cake at least a week or two before serving.

Once the cake has cooled, it can be wrapped tightly in greaseproof paper and foil, then stored in an airtight container. For maximum flavor and moisture, you can also feed it with a little extra brandy or rum every few days. If stored properly, it can last for several weeks and even months.