Delia Smith Creole Christmas Cake

Delia Smith’s Creole Christmas Cake is made with rum, brandy, cherry brandy, port, water, Angostura bitters, ground cinnamon, freshly grated nutmeg, ground cloves, salt, pure vanilla extract, molasses sugar, raisins, currants, no-soak prunes, glacé cherries, whole candied peel, and mixed chopped nuts. This traditional Creole Christmas Cake recipe creates a festive, rich dessert that takes about 5 hours and 20 minutes to prepare and can serve up to 12 people.

Delia Smith Creole Christmas Cake Ingredients

For the pre-soaking:

• 3 tablespoons rum (45 ml)
• 3 tablespoons brandy (45 ml)
• 3 tablespoons cherry brandy (45 ml)
• 3 tablespoons port (45 ml)
• 3 tablespoons water (45 ml)
• 1½ teaspoons Angostura bitters (7.5 ml)
• ½ teaspoon ground cinnamon (1 g)
• ½ teaspoon freshly grated nutmeg (1 g)
• ½ teaspoon ground cloves (1 g)
• ½ teaspoon salt (1 g)
• 1½ teaspoons pure vanilla extract (7.5 ml)
• 1 tablespoon molasses sugar (12 g)
• 450g raisins (1 lb)
• 225g currants (8 oz)
• 110g no-soak prunes, chopped (4 oz)
• 50g glacé cherries, chopped (2 oz)
• 110g whole candied peel, finely chopped (4 oz)
• 50g mixed chopped nuts (2 oz)

For the cake:

• 250g self-raising flour (8.8 oz)
• 250g demerara sugar (8.8 oz)
• 250g spreadable butter (8.8 oz)
• 5 large eggs

How To Make Delia Smith Creole Christmas Cake

1. Pre-soaking: About 7 days before baking, combine all pre-soaking ingredients in a large saucepan. Heat gently to simmer, stirring well. Reduce heat and simmer uncovered for 15 minutes. Cool completely, then transfer to an airtight container and refrigerate, stirring occasionally.
2. Cake Preparation: Preheat oven to 140°C (275°F), Gas Mark 1.
3. Mixing: Sift flour into a large bowl, and add sugar, butter, and eggs. Beat until well blended. Fold in the soaked mixture.
4. Baking: Transfer batter to a prepared tin and level. Bake for 3 hours. Cover with double baking parchment and bake for an additional hour, until the center springs back. Cool in tin for 45 minutes, then transfer to a wire rack to cool completely.
5. Storage: Wrap the cooled cake in parchment-lined foil and store it in an airtight container or polythene box.

Recipe Tips

• Start Soaking Early: Begin soaking the fruit mixture at least 7 days in advance to ensure it absorbs all the flavors. Stir it occasionally during this time for even distribution.
• Use Fresh Spices: For the best flavor, use freshly grated nutmeg and high-quality ground spices. Fresh spices give a richer, more vibrant taste.
• Preheat Your Oven: Make sure your oven is fully preheated to 140°C (275°F) before placing the cake inside. This ensures even baking from the start.
• Cover the Cake Properly: After 3 hours of baking, cover the cake with double-thickness baking parchment to prevent it from burning or becoming too dark on top.
• Cool Completely Before Storing: Allow the cake to cool in the tin for 45 minutes, then on a wire rack until completely cold before wrapping it. This prevents moisture from making the cake soggy.

How To Store Leftovers Creole Christmas Cake?

• Refrigerate: Let the leftover Creole Christmas Cake cool completely at room temperature. Once cooled, wrap it in parchment-lined foil and store it in an airtight container or polythene box. The cake can be kept in the fridge for up to 3 months.
• Freeze: To freeze, wrap the cooled cake tightly in parchment-lined foil and then in plastic wrap. Store in an airtight container or heavy-duty freezer bag. It can be frozen for up to 6 months. Thaw the cake at room temperature before serving.

How To Reheat Leftovers Creole Christmas Cake?

• In The Oven: Preheat your oven to 150°C (300°F). Place the cake on a baking tray and cover it with foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.
• In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, or until warmed through.

Delia Smith Creole Christmas Cake Nutrition Facts

Serving Size: 1 slice (assuming 12 servings per cake)

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 80mg
• Sodium: 150mg
• Potassium: 300mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g

Try More Delia Smith Recipes:

• Delia Smith Apple And Blackberry Crumble
• Delia Smith Sausage Rolls
• Delia Smith Eve’s Pudding Recipe
• Delia Courgette Quiche