Delia Smith Fruit Cake​ Recipe​

This is a classic British-style rich fruit cake with a moist, close crumb, deep caramel notes, and plenty of plump dried fruit in every slice. It bakes low and slow, so it stays tender and keeps beautifully, making it ideal for Christmas, weddings, or a simple tea-time treat. The method is straightforward, but it does reward a little patience with careful tin prep and a long bake. Total time is about 4 hours (including cooling), plus optional maturing time if you want to “feed” it for extra depth.

Ingredients

Fruit Soak (Optional, But Worth It)

• 500g mixed dried fruit
• 150g raisins
• 100g glacé cherries, quartered
• 120ml brandy (or orange juice for alcohol-free)

Cake Batter

• 200g unsalted butter, softened
• 200g soft dark brown sugar
• 4 large eggs
• 250g plain flour
• 1 tsp baking powder
• 1½ tsp mixed spice
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 2 tbsp black treacle
• Zest of 1 orange
• Zest of 1 lemon
• 50g ground almonds

To Finish (Optional)

• 2–3 tbsp extra brandy, for feeding and maturing

How to Make Delia Smith Fruit Cake​ Recipe​

• Prepare the oven: Preheat the oven to 150°C or 130°C fan. Place a shelf in the lower-middle of the oven so the cake bakes evenly without over-browning on top.
• Prepare the tin: Grease a deep 20cm round cake tin, then line the base and sides with a double layer of baking parchment. Let the paper stand a little taller than the tin to protect the edges during the long bake.

• Soak the fruit (optional): If you have time, mix the mixed dried fruit, raisins and cherries with the brandy (or orange juice). Cover and soak overnight, or for at least 1 hour while you prep.
• Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until lighter in colour and fluffy. This helps the cake hold a fine, even crumb.
• Add the eggs: Beat in the eggs one at a time. If the mixture looks like it may curdle, add a spoonful of the flour and keep mixing.
• Stir in treacle and citrus: Mix in the black treacle, orange zest and lemon zest until fully blended.
• Fold in the dry ingredients: In a separate bowl, whisk together the flour, baking powder, spices, salt and ground almonds. Fold this into the batter gently, just until no dry pockets remain.
• Add the fruit: Fold in the soaked fruit (including any soaking liquid) until evenly distributed. The batter will be thick and heavily studded, that is exactly right for a fruit cake.

• Fill the tin: Spoon the mixture into the lined tin and level the top. Make a shallow dip in the centre with the back of a spoon so the cake bakes flatter rather than doming.
• Bake low and slow: Bake for 2½ to 3 hours. Start checking at 2½ hours. The cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs (no wet batter).
• Protect the top if needed: If the top is getting too dark before the centre is done, lay a loose sheet of foil over the cake for the final part of baking.

• Cool properly: Leave the cake in the tin for 20 minutes, then lift it out using the parchment and transfer to a wire rack. Let it cool completely before slicing or wrapping.
• Wrap and mature (optional): For best flavour, wrap the cooled cake in baking parchment, then foil. If feeding, pierce the top a few times with a skewer and drizzle over 1–2 tsp brandy weekly. Rewrap tightly each time and mature for 3–6 weeks.

Tips

Why did my fruit sink to the bottom?

This usually happens when the batter is slightly too loose or the fruit is very wet. Make sure the fruit is well drained (if soaked, you still want the fruit plump, not swimming), and fold it in at the end so it stays suspended in the thick mixture.

How do I stop the cake from drying out?

Fruit cake should be baked gently and insulated well. Double-line the tin, bake at 150°C (or 130°C fan), and do not rush the bake with a hotter oven. Wrapping the cake once cool, and optionally feeding it, keeps it moist for weeks.

What if the top browns too fast but the middle is still raw?

Cover the top loosely with foil as soon as it reaches a deep golden brown. Also check your shelf position, low-middle is best for fruit cake, and avoid baking too close to the top of the oven.

How can I get neat slices without crumbling?

Cool the cake completely, then chill it for 30 minutes before slicing. Use a long serrated knife and gentle sawing motion, wiping the blade between cuts for clean edges.

Serving Suggestions

• Plain, with a mug of strong tea or coffee
• Spread with salted butter or clotted cream
• Alongside a chunk of mature cheddar for a classic pairing
• Warm a slice lightly and serve with custard for dessert

Storage

Room Temperature

Wrap the cake tightly in baking parchment and then foil, and store in an airtight tin in a cool, dark place for up to 2 weeks. If you are feeding it, rewrap after each feed to keep it from drying out.

Refrigerator

Refrigeration is not essential and can dry the crumb slightly, but it is helpful in warm kitchens. Store tightly wrapped for up to 3 weeks, and bring slices to room temperature before serving for the best texture.

Freezing

Freeze whole or in slices. Wrap in parchment, then a tight layer of foil, and place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature (still wrapped), then unwrap and serve.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 7g
• Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and portion size.

FAQs

Delia Smith Fruit Cake​ Recipe​

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Moderate

Servings

12

slices

Prep time

25

minutes

Cooking time

2

hours 

45

minutes

Total time

240

minutes

Calories

430

kcal

3

hours 

10

minutes

A rich, moist British-style fruit cake packed with plump dried fruit, warm spice, and a deep caramel molasses note. Perfect for Christmas, celebrations, or a slice with tea.

Ingredients

• Fruit soak (optional but recommended)

• 500g mixed dried fruit

• 150g raisins

• 100g glacé cherries, quartered

• 120ml brandy (or orange juice)

• Cake batter

• 200g unsalted butter, softened

• 200g soft dark brown sugar

• 4 large eggs

• 250g plain flour

• 1 tsp baking powder

• 1½ tsp mixed spice

• ½ tsp ground cinnamon

• ¼ tsp fine salt

• 2 tbsp black treacle

• Zest of 1 orange

• Zest of 1 lemon

• 50g ground almonds

• To finish (optional)

• 2–3 tbsp extra brandy, for feeding

Directions

• (Optional) The night before: mix dried fruit, raisins and cherries with brandy (or orange juice). Cover and leave to soak.
• Heat oven to 150°C (130°C fan). Grease and line a deep 20cm round tin with a double layer of baking paper on the base and sides.
• Cream butter and brown sugar until lighter and fluffy. Beat in eggs one at a time, adding a spoon of flour if it looks like it may split.
• Stir in treacle and citrus zests. In a separate bowl, whisk flour, baking powder, spices, salt and ground almonds, then fold into the batter.
• Fold in the soaked fruit (including any liquid). Spoon into the tin, level the top, and make a shallow dip in the centre to help it bake flat.
• Bake for 2½–3 hours, until a skewer inserted in the centre comes out clean (a few moist crumbs are fine). If the top browns too quickly, cover loosely with foil.
• Cool in the tin for 20 minutes, then lift out and cool completely on a wire rack.
• (Optional) To mature: wrap in baking paper then foil. Feed weekly with a little brandy for 3–6 weeks, rewrapping each time.

Notes

• Line the tin well, fruit cakes need insulation for a long bake.
• For neat slices, chill the cake for 30 minutes before cutting.
• Alcohol-free option: use orange juice in the soak and skip feeding.