Delia Smith’s Classic Christmas Cake is made with currants, sultanas, raisins, glacé cherries, mixed candied peel, brandy, plain flour, salt, nutmeg, mixed spice, dark brown soft sugar, eggs, black treacle, spreadable butter, chopped almonds, and citrus zests. This traditional Classic Christmas Cake recipe creates a delicious festive dessert that takes about 4 hours and 50 minutes to prepare and can serve up to 12 people.
Delia Smith Classic Christmas Cake Ingredients
For the pre-soaking:
- 450g (16 oz) currants
- 175g (6 oz) sultanas
- 175g (6 oz) raisins
- 50g (1.75 oz) chopped glacé cherries
- 50g (1.75 oz) mixed chopped candied peel
- 100ml (3.4 fl oz) brandy
For the cake:
- 225g (8 oz) plain flour
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ground mixed spice
- 225g (8 oz) dark brown soft sugar
- 4 large eggs
- 1 dessertspoon black treacle
- 225g (8 oz) spreadable butter
- 50g (1.75 oz) chopped almonds (skin on)
- Zest of 1 lemon
- Zest of 1 orange
For feeding and topping:
- Armagnac or brandy to ‘feed’ the cake
- 100g (3.5 oz) whole blanched almonds (if not icing the cake)
How To Make Delia Smith Classic Christmas Cake
- Pre-soak the fruit: Mix all dried fruits with brandy in a bowl, cover, and leave to soak for at least 12 hours.
- Prepare the oven: Preheat the oven to 140°C (275°F), Gas mark 1. For fan ovens, reduce temperature by 20°C (35°F).
- Make the cake batter: Sift flour, salt, nutmeg, and mixed spice into a large mixing bowl. Add sugar, eggs, treacle (warmed), and butter. Beat with an electric whisk until smooth and fluffy. Fold in the soaked fruit mixture, chopped nuts, and zest.
- Bake the cake: Spoon the mixture into a prepared tin, smooth the surface, and if not icing, place blanched almonds in circles on top. Cover the cake with a double square of baking parchment with a 50p-sized hole. Bake on the lowest shelf for 4 hours or until springy in the center. (It may take 30–45 minutes longer.)
- Cool and feed: Cool the cake in the tin for 30 minutes, then transfer to a wire rack. Once cold, ‘feed’ the cake by poking small holes and spooning in a couple of tablespoons of Armagnac or brandy. Wrap in parchment-lined foil and store in an airtight tin. ‘Feed’ at intervals until ready to ice or eat.
Recipe Tips
- Ensure thorough soaking: Soak the dried fruits in brandy for at least 12 hours to plump them up and enhance the flavor. This step is crucial for a moist and flavorful cake.
- Warm the treacle: Gently warm the black treacle before adding it to the batter. This will make it easier to mix in and help the cake achieve a better texture.
- Use a double layer of parchment: Cover the cake with a double layer of baking parchment with a hole in the center to protect it from over-browning. This ensures even cooking and a moist texture.
- Avoid opening the oven: Resist the urge to check the cake for at least 4 hours. Opening the oven can cause uneven baking and may lead to a sunken center.
- Feed the cake regularly: After baking, ‘feed’ the cake with Armagnac or brandy at regular intervals. This keeps the cake moist and enhances its flavor over time.
What To Serve With Classic Christmas Cake?
This rich Classic Christmas Cake pairs well with a dollop of whipped cream, a slice of cheese, a cup of tea, or a glass of dessert wine. It can also be enjoyed alongside roasted nuts, fresh fruit, or a creamy custard for a delicious dessert.
How To Store Leftovers Classic Christmas Cake?
- Refrigerate: Let the Classic Christmas Cake cool completely to room temperature. Once cooled, wrap it in parchment paper and foil, then store it in an airtight container. It will be kept in the refrigerator for up to 6 months.
- Freeze: To freeze, wrap the cooled cake tightly in parchment paper and foil, then place it in a freezer-safe container or bag. The cake can be frozen for up to 12 months. Thaw in the refrigerator overnight before serving.
How To Reheat Leftovers Classic Christmas Cake?
- In The Oven: Preheat the oven to 150°C (300°F). Place the cake on a baking tray, cover it loosely with foil, and heat for about 10–15 minutes until warmed through.
- In The Microwave: Place a slice of the cake on a microwave-safe plate. Heat on medium power for 20–30 seconds until warmed through.
Delia Smith Classic Christmas Cake Nutrition Facts
Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: 360
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 80mg
- Potassium: 160mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Lettuce Soup
- Delia Smith Black Forest Trifle
- Delia Smith Frangipane Tart
- Delia Smith Cod Mornay
Delia Smith Classic Christmas Cake
Description
Delia Smith’s Classic Christmas Cake is made with currants, sultanas, raisins, glacé cherries, mixed candied peel, brandy, plain flour, salt, nutmeg, mixed spice, dark brown soft sugar, eggs, black treacle, spreadable butter, chopped almonds, and citrus zests. This traditional Classic Christmas Cake recipe creates a delicious festive dessert that takes about 4 hours and 50 minutes to prepare and can serve up to 12 people.
Ingredients
For the pre-soaking:
For the cake:
For feeding and topping:
Instructions
- Pre-soak the fruit: Mix all dried fruits with brandy in a bowl, cover, and leave to soak for at least 12 hours.
- Prepare the oven: Preheat the oven to 140°C (275°F), Gas mark 1. For fan ovens, reduce temperature by 20°C (35°F).
- Make the cake batter: Sift flour, salt, nutmeg, and mixed spice into a large mixing bowl. Add sugar, eggs, treacle (warmed), and butter. Beat with an electric whisk until smooth and fluffy. Fold in the soaked fruit mixture, chopped nuts, and zest.
- Bake the cake: Spoon the mixture into a prepared tin, smooth the surface, and if not icing, place blanched almonds in circles on top. Cover the cake with a double square of baking parchment with a 50p-sized hole. Bake on the lowest shelf for 4 hours or until springy in the center. (It may take 30–45 minutes longer.)
- Cool and feed: Cool the cake in the tin for 30 minutes, then transfer to a wire rack. Once cold, ‘feed’ the cake by poking small holes and spooning in a couple of tablespoons of Armagnac or brandy. Wrap in parchment-lined foil and store in an airtight tin. ‘Feed’ at intervals until ready to ice or eat.
Notes
- Ensure thorough soaking: Soak the dried fruits in brandy for at least 12 hours to plump them up and enhance the flavor. This step is crucial for a moist and flavorful cake.
- Warm the treacle: Gently warm the black treacle before adding it to the batter. This will make it easier to mix in and help the cake achieve a better texture.
- Use a double layer of parchment: Cover the cake with a double layer of baking parchment with a hole in the center to protect it from over-browning. This ensures even cooking and a moist texture.
- Avoid opening the oven: Resist the urge to check the cake for at least 4 hours. Opening the oven can cause uneven baking and may lead to a sunken center.
- Feed the cake regularly: After baking, ‘feed’ the cake with Armagnac or brandy at regular intervals. This keeps the cake moist and enhances its flavor over time.
Delia Smith Classic Christmas Cake