Delia Smith Last Minute Christmas Cake

Delia Smith’s Last Minute Christmas Cake is made with brandy, luxury mincemeat, prunes, glace cherries, dried mixed fruits, chopped mixed peel, self-raising flour, mixed spice, baking powder, softened butter, dark muscovado sugar, orange zest, lemon zest, Brazil nuts, mixed chopped nuts, and eggs. This delicious Christmas cake recipe creates a festive dessert that takes about 2 hours and 50 minutes to prepare and can serve up to 12 people.

Delia Smith Last Minute Christmas Cake Ingredients

For the pre-soaking:

• 150ml brandy (5 fl oz)
• 1 jar (approx 400g) luxury mincemeat (14 oz)
• 110g ready-to-eat prunes, roughly chopped (4 oz)
• 50g glace cherries, quartered (1.75 oz)
• 175g dried mixed fruits (6 oz)
• 50g chopped mixed peel (1.75 oz)

For the cake:

• 225g self-raising flour, sifted (8 oz)
• 1½ level teaspoons mixed spice
• 3 level teaspoons baking powder
• 150g softened butter (5.3 oz)
• 150g dark muscovado sugar (5.3 oz)
• Grated zest of 1 small orange
• Grated zest of 1 small lemon
• 50g Brazil nuts, roughly chopped (1.75 oz)
• 50g mixed chopped nuts (1.75 oz)
• 3 large eggs

For the topping:

• Approximately 18 walnut halves
• 18 pecan halves
• 23 whole Brazil nuts (or any other mixture you like)
• 1 heaped tablespoon of sieved apricot jam
• 1 tablespoon brandy (1/2 fl oz)

How To Make Delia Smith Last Minute Christmas Cake

1. Pre-soak: A few hours or the night before, place all pre-soaking ingredients in a bowl. Stir well, cover with a cloth, and leave in a cool place.
2. Prepare cake: Preheat oven to gas mark 3, 325°F (170°C). In a roomy bowl, mix the soaked ingredients with the remaining cake ingredients. Use an electric hand whisk or wooden spoon to beat until thoroughly combined, about 1 minute.
3. Bake: Pour the mixture into a prepared tin, level the top, and arrange whole nuts in rows across the surface. Cover with a double square of silicone paper (baking parchment) with a hole the size of a 50p piece (or 2-inch) in the center. Bake for about 2 hours, or until the center springs back when lightly touched.
4. Cool: Let the cake cool in the tin for 30 minutes, then turn it out onto a wire rack to cool completely, removing the lining papers.
5. Finish: Heat apricot jam and brandy together, then brush the mixture over the nuts to glaze them.
6. Store: Store the cake in an airtight tin or wrap it in double greaseproof paper and foil. It will be kept for 3 to 4 weeks. For a festive touch, tie a ribbon and bow around it.

Recipe Tips

• Pre-soak Ingredients: Allow the pre-soaking ingredients to sit for at least a few hours or overnight to enhance their flavors and ensure the cake stays moist.
• Mix Thoroughly: Beat the mixture until it’s fully combined. This ensures an even distribution of ingredients and a well-textured cake.
• Prepare Tin Properly: Line your cake tin with baking parchment to prevent sticking and ensure an easy release.
• Use a Cake Tester: Check if the cake is done by inserting a skewer or cake tester into the center. It should come out clean when the cake is fully baked.
• Cool Before Glazing: Let the cake cool completely before brushing it with apricot jam and brandy to prevent the glaze from melting and running off.

What To Serve With Last Minute Christmas Cake?

This delicious Christmas cake pairs well with a dollop of clotted cream, a slice of sharp cheddar, a cup of spiced mulled wine, or a hot cup of tea. It also can be served alongside roasted nuts, festive fruit compote, vanilla ice cream, or a cheese platter for a tasty dessert.

How To Store Leftovers Last Minute Christmas Cake?

• Refrigerate: Let the leftover Christmas cake cool completely to room temperature. Then, wrap it in cling film or foil and store it in an airtight container in the fridge. It will keep well for up to 3 to 4 weeks.
• Freeze: Allow the cake to cool completely before wrapping it tightly in cling film or foil. Place it in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw the cake at room temperature for a few hours before eating.

Delia Smith Last Minute Christmas Cake Nutrition Facts

Serving Size: 1 slice (approx. 80g)

• Calories: 350
• Total Fat: 15g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 75mg
• Potassium: 250mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

Try More Delia Smith Recipes:

• Delia Smith Chocolate Roulade
• Delia Smith Mushroom Soup
• Delia Smith Chicken Paprika
• Delia Smith Sticky Toffee Pudding