Delia Smith Christmas Cake Recipe

Delia Smith Christmas cake is a traditional, slow-baked fruit cake made for long keeping and steady improvement rather than instant gratification. The dried fruit is soaked in brandy before baking, giving the cake depth, moisture, and a richness that develops gradually over time. The crumb is close and dark, the spice restrained, and the citrus zest lifts the fruit without dominating it.

This is a cake that rewards patience. It’s baked low and slow, fed lightly with alcohol, and left to mature until the flavours round out and settle. Whether you plan to ice it formally or serve it plain in thin slices, it’s a dependable Christmas centrepiece that improves week by week.

Ingredients

• Currants – 450g
• Sultanas – 175g
• Raisins – 175g
• Glacé cherries – 50g, chopped
• Mixed chopped candied peel – 50g
• Brandy – 100ml
• Plain flour – 225g
• Salt – ½ tsp
• Nutmeg – ¼ tsp, freshly grated
• Ground mixed spice – ½ tsp
• Dark brown soft sugar – 225g
• Eggs – 4 large
• Black treacle – 1 dessertspoon
• Spreadable butter – 225g
• Chopped almonds (skin on) – 50g
• Lemon zest – from 1 lemon
• Orange zest – from 1 orange
• Armagnac or brandy – for feeding
• Whole blanched almonds – 100g (only if not icing)

How to Make Delia Smith Christmas Cake Recipe

Soak the Fruit

Place the currants, sultanas, raisins, glacé cherries, and candied peel into a large bowl. Pour over the brandy, mix well, cover, and leave to soak overnight.

Prepare the Tin and Oven

Heat the oven to 140°C (120°C fan). Line a deep 20cm round cake tin with a double layer of baking parchment on the base and sides.

Mix the Cake Batter

Sift the flour, salt, nutmeg, and mixed spice into a bowl.

In a separate large bowl, cream the butter and dark brown sugar together until blended. Beat in the eggs one at a time, then mix in the black treacle.

Fold in the soaked fruit (including any liquid), chopped almonds, and citrus zest. Finally, fold in the dry ingredients until evenly combined.

Bake Slowly

Spoon the mixture into the prepared tin and level the surface. Bake for 4½ hours, checking after 4 hours. A skewer inserted into the centre should come out clean.

If the top browns too quickly, cover loosely with foil.

Cool and Feed

Allow the cake to cool completely in the tin. Once cold, pierce the surface with a skewer and drizzle over a little brandy or Armagnac. Wrap well and store.

Feed lightly every 7–10 days until Christmas.

Tips

• Long soaking keeps the cake moist without excess fat.
• Don’t rush the bake — slow heat is essential.
• Feed sparingly; too much alcohol can make the cake greasy.
• The texture firms up as the cake matures.

Healthier Version of Delia Smith Christmas Cake

• Reduced sugar – Use 180g dark brown sugar without affecting structure.
• Nut reduction – Halve the chopped almonds if preferred.
• Extra spice – Add cloves or allspice for flavour without sweetness.

Ingredient Substitutions

• Alcohol-free – Replace brandy with strong black tea or orange juice.
• Fruit mix – Adjust ratios of currants, raisins, and sultanas as needed.
• Butter option – Block butter can replace spreadable butter.

Pairing Ideas

• Traditional – Thin slices served plain or lightly buttered.
• Cheese board – Excellent with mature cheddar or Stilton.
• Festive drink – Tea, coffee, or a small glass of brandy.

Storing Delia Smith Christmas Cake

Room Temperature

Wrap tightly in parchment and foil and store in an airtight tin for up to 2 months.

Refrigeration

Not recommended, as it dries the cake.

Freezing

Freeze well wrapped for up to 6 months. Defrost fully before serving.

Nutrition (per slice, approx.)

Calories: ~520 kcal
Carbohydrates: ~65g
Protein: ~7g
Fat: ~24g

FAQs

How often should I feed the cake?

Every 7–10 days until Christmas.

Can I ice this cake?

Yes. It’s ideal for marzipan and royal icing.

Do I need the almonds if icing?

No. They’re only for decorating un-iced cakes.

Why is the baking time so long?

Slow baking prevents drying and ensures even texture.

Can I make this months ahead?

Yes. It improves with time if stored correctly.

Delia Smith Christmas Cake Recipe

Recipe by Jane BellCourse: DessertCuisine: BritishDifficulty: Medium

Servings

14

servings

Prep time

30

minutes

Cooking time

4

hours 

30

minutes

Total time

300

minutes

Calories

520

kcal

5

hours 

A traditional Delia Smith Christmas cake made with brandy-soaked dried fruit, slow-baked and ideal for feeding and long storage.

Ingredients

• 450 g currants

• 175 g sultanas

• 175 g raisins

• 50 g glacé cherries, chopped

• 50 g mixed chopped candied peel

• 100 ml brandy

• 225 g plain flour

• ½ tsp salt

• ¼ tsp freshly grated nutmeg

• ½ tsp ground mixed spice

• 225 g dark brown soft sugar

• 4 large eggs

• 1 dessertspoon black treacle

• 225 g spreadable butter

• 50 g chopped almonds (skin on)

• Zest of 1 lemon

• Zest of 1 orange

• Brandy or Armagnac, for feeding

• 100 g whole blanched almonds (optional)

Directions

• Soak the dried fruit, cherries and peel in brandy overnight.
• Cream butter and sugar, then beat in eggs and treacle.
• Fold in soaked fruit, almonds, zest and dry ingredients.
• Bake slowly until a skewer comes out clean, then cool fully.
• Feed with brandy once cold and store well wrapped.

Notes

• Feed lightly every 7–10 days.
• Suitable for icing or serving plain.