Delia Smith Light Fruit Cake Recipe

There’s something timeless about a beautifully made light fruit cake, and no one captures that essence better than Delia Smith. Her Light Fruit Cake Recipe brings all the goodness of traditional British baking with a softer, more delicate texture that’s perfect for any occasion. I’m Imen Dridi, and this cake holds a special place in my kitchen: it’s the perfect marriage of old-world charm and modern, lighter eating.

Whether you’re preparing for afternoon tea, a casual brunch, or a simple sweet treat to brighten your day, this easy fruit cake is a wonderful choice. With the familiar warmth of mixed dried fruits and a touch of buttery richness, it’s a recipe that reminds us why Delia Smith is a household name in British baking. If you’re seeking a special occasion fruit cake that feels effortless, balanced, and delicious, this one’s a must-try.

Why You’ll Love This Recipe

• Light, moist texture without heaviness: Perfect for those who find traditional fruit cakes too dense.
• Everyday ingredients, easy preparation: No complicated steps or hard-to-find ingredients.
• Customizable with your favorite fruits: A flexible recipe you can make your own.
• Lower-fat option without sacrificing flavor: A little lighter on the waistline but still wonderfully indulgent.
• Perfect for sharing: Makes a generous loaf ideal for gifting or gatherings.

Ingredients for Delia Smith’s Light Fruit Cake

• 185 g low-fat spread or butter: brings moisture and rich flavor without heaviness
• 115 g caster sugar
• 4 eggs, beaten
• 185 g self-raising flour
• 60 g plain flour
• 260 g mixed dried fruit: provides sweetness and a variety of textures
• 60 g dried apricots, chopped: adds a chewy, tart contrast
• 100 g glace cherries, halved: brings bright color and sweetness
• 125 ml milk: helps create a tender crumb

How to Make Delia Smith’s Light Fruit Cake

1. Preheat the oven to 160°C (315°F) or Gas Mark 3. Grease a loaf tin or line it with baking parchment.
2. Cream together the spread and caster sugar in a large bowl until the mixture is light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in the flours, dried fruits, cherries, apricots, and milk until everything is evenly combined. Be careful not to overmix.
5. Transfer the batter to the prepared loaf tin and smooth the top.
6. Bake for 80 to 90 minutes, or until a skewer inserted into the center comes out clean.
7. Cool the cake in the tin for 15 minutes, then transfer it to a wire rack to cool completely.

Common Mistakes to Avoid

• Overmixing the batter: Gently fold ingredients to keep the cake light.
• Overbaking: Check doneness early to prevent a dry texture.
• Skipping the parchment lining: Makes it much easier to remove the cake without sticking.
• Using poor quality dried fruits: Fresh, good-quality fruits make a noticeable difference.
• Adding too much milk: Measure carefully to maintain the right batter consistency.

Storage and Reheating Instructions

Storage: Once completely cooled, wrap the cake in parchment paper and store it in an airtight container at room temperature for up to 5 days.

Freezing: Wrap the cooled cake tightly in parchment and foil, then place it in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating:

• Oven: Wrap in foil and warm at 150°C (300°F) for about 10–15 minutes.
• Microwave: Heat a slice on a microwave-safe plate for 20–30 seconds at medium power. Avoid overheating to prevent drying out.

FAQs

Q: How can I prevent the cake from browning too quickly while baking?
A: Lightly cover the cake with foil halfway through baking to ensure even cooking without over-browning.

Q: Why is my light fruit cake dry?
A: Overbaking or not enough moisture can cause dryness. Be sure to measure ingredients correctly and check doneness promptly.

Q: Can I add nuts to this light fruit cake recipe?
A: Absolutely. Finely chop nuts like almonds or walnuts and fold them in with the fruit for added texture.

Q: Why does fruit cake sometimes turn out dense?
A: Overmixing the batter or using an excessive amount of fruit can weigh the cake down. Mix gently and follow the ingredient ratios.

Nutrition Facts (per serving)

• Calories: 250
• Total Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 40g
• Sugar: 25g
• Protein: 5g
• Fiber: 2g

Try More Recipes:

• Delia Smith Cheese Sauce
• Delia Smith Ratatouille
• Delia Smith Nut Roast
• Delia Smith Beef Wellington