Delia Smith Light Fruit Cake is made with walnuts, glacé pineapple, dried apricots, glacé cherries, sultanas, candied peel, angelica, crystallized ginger, plain flour, golden caster sugar, ground almonds, butter, eggs, brandy, and citrus zest. This traditional light fruit cake recipe creates a delicious dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 10 people.
Delia Smith Light Fruit Cake Ingredients
- 110g (4 oz) walnuts, chopped
- 110g (4 oz) glacé pineapple, chopped
- 110g (4 oz) dried apricots, chopped
- 175g (6 oz) glacé cherries, chopped
- 225g (8 oz) sultanas
- 110g (4 oz) candied peel, chopped
- 50g (2 oz) angelica, chopped
- 50g (2 oz) crystallized ginger, chopped
- 225g (8 oz) plain flour
- 225g (8 oz) golden caster sugar
- 50g (2 oz) ground almonds
- ¼ teaspoon salt
- 225g (8 oz) spreadable butter
- 4 large eggs
- 3 tablespoons brandy
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon lemon juice
How To Make Delia Smith Light Fruit Cake
- Preheat Oven: Set the oven to 170°C (325°F), gas mark 3.
- Chop Ingredients: Chop the walnuts, pineapple, apricots, cherries, candied peel, angelica, and crystallized ginger into small pieces.
- Mix: In a large bowl, sift the flour. Add the sugar, ground almonds, salt, butter, eggs, and brandy. Mix well with an electric whisk until smooth. Fold in the chopped fruits, nuts, zests, and lemon juice.
- Prepare Tin: Spoon the mixture into a greased and lined cake tin. Smooth the top. Tie a strip of brown paper around the outside of the tin.
- Bake: Bake for 1 hour. Cover with baking parchment, reduce the oven to 150°C (300°F), gas mark 2, and bake for another 2 hours.
- Cool: The cake is ready when it feels springy in the center. Let it cool in the tin. Once cool, wrap in parchment-lined foil and store in an airtight container.
- Decoration: Decorate with Golden Apricot and Pecan Topping if desired.
Recipe Tips
- Chop Fruits Evenly: Make sure to chop all the fruits into similar-sized pieces so they mix evenly into the batter and bake uniformly.
- Use Room Temperature Butter: Ensure the butter is at room temperature before mixing; this helps create a smooth and creamy batter.
- Don’t Overmix: When folding in the fruits and nuts, mix gently to avoid crushing them and keep the cake light.
- Check the Cake with a Skewer: If unsure whether the cake is fully baked, insert a skewer into the center. It should come out clean when the cake is ready.
- Cool Completely Before Storing: Let the cake cool completely in the tin before wrapping and storing to prevent moisture from building up and making the cake soggy.
What To Serve With Light Fruit Cake?
This moist Light Fruit Cake pairs well with clotted cream, a cup of tea, or a dollop of whipped cream. It can also be served alongside fresh berries, a slice of sharp cheddar, or a drizzle of warm custard for a delicious dessert.
How To Store Leftovers Light Fruit Cake?
- Refrigerate: Let the leftover Light Fruit Cake cool to room temperature. Then, wrap it tightly in parchment paper and place it in an airtight container. Store it in the fridge for up to 2 weeks.
- Freeze: Allow the Light Fruit Cake to cool completely. Wrap it in parchment paper and then in a layer of foil before placing it in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, place it in the fridge overnight.
Delia Smith Light Fruit Cake Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: Not specified
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Chicken Casserole
- Delia Smith Slow Cooker Brisket
- Delia Smith Quince Jelly Recipe
- Delia Smith Hungarian Goulash
Delia Smith Light Fruit Cake Recipe
Description
Delia Smith Light Fruit Cake is made with walnuts, glacé pineapple, dried apricots, glacé cherries, sultanas, candied peel, angelica, crystallized ginger, plain flour, golden caster sugar, ground almonds, butter, eggs, brandy, and citrus zest. This traditional light fruit cake recipe creates a delicious dessert that takes about 3 hours and 15 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat Oven: Set the oven to 170°C (325°F), gas mark 3.
- Chop Ingredients: Chop the walnuts, pineapple, apricots, cherries, candied peel, angelica, and crystallized ginger into small pieces.
- Mix: In a large bowl, sift the flour. Add the sugar, ground almonds, salt, butter, eggs, and brandy. Mix well with an electric whisk until smooth. Fold in the chopped fruits, nuts, zests, and lemon juice.
- Prepare Tin: Spoon the mixture into a greased and lined cake tin. Smooth the top. Tie a strip of brown paper around the outside of the tin.
- Bake: Bake for 1 hour. Cover with baking parchment, reduce the oven to 150°C (300°F), gas mark 2, and bake for another 2 hours.
- Cool: The cake is ready when it feels springy in the center. Let it cool in the tin. Once cool, wrap in parchment-lined foil and store in an airtight container.
- Decoration: Decorate with Golden Apricot and Pecan Topping if desired.
Notes
- Chop Fruits Evenly: Make sure to chop all the fruits into similar-sized pieces so they mix evenly into the batter and bake uniformly.
- Use Room Temperature Butter: Ensure the butter is at room temperature before mixing; this helps create a smooth and creamy batter.
- Don’t Overmix: When folding in the fruits and nuts, mix gently to avoid crushing them and keep the cake light.
- Check the Cake with a Skewer: If unsure whether the cake is fully baked, insert a skewer into the center. It should come out clean when the cake is ready.
- Cool Completely Before Storing: Let the cake cool completely in the tin before wrapping and storing to prevent moisture from building up and making the cake soggy.
Delia Smith Light Fruit Cake Recipe