Delia Smith’s Rich Fruit Cake is made with brandy, port, cinnamon, nutmeg, salt, raisins, currants, sultanas, mixed peel, almonds, orange zest, lemon zest, self-raising flour, brown sugar, butter, and eggs. This traditional Rich Fruit Cake recipe creates a delicious dessert that takes about 5 hours and 10 minutes to prepare and can serve up to 12 people.
Delia Smith Rich Fruit Cake Ingredients
- 4 tablespoons brandy (1/4 cup)
- 4 tablespoons port (1/4 cup)
- ½ teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- Good pinch salt
- 300g (11oz) raisins
- 250g (9oz) currants
- 250g (9oz) sultanas
- 75g (3oz) chopped mixed peel
- 10g (½ oz) almonds, chopped (skin-on)
- ½ orange zest
- ½ lemon zest
- 175g (6oz) self-raising flour (6oz all-purpose flour plus 1½ teaspoons baking powder)
- 175g (6oz) soft-dark brown sugar (6oz light brown sugar)
- 175g (6oz) butter, softened
- 4 medium eggs
How To Make Delia Smith Rich Fruit Cake
- Prepare Fruit Mixture: Measure brandy and port into a large saucepan. Add cinnamon, nutmeg, salt, dried fruits, mixed peel, almonds, and zest. Stir and bring to a simmer. Simmer gently for 10 minutes, then cool. Transfer to an airtight container and let sit in a cool place overnight.
- Preheat Oven: Preheat oven to 140°C (275°F), gas mark 1.
- Mix Cake Batter: In a large mixing bowl, combine flour, sugar, and softened butter. Add eggs and beat with an electric whisk until blended (or use a wooden spoon). Fold in the fruit mixture using a large metal spoon.
- Prepare Cake Tin: Spoon the mixture into a prepared tin, leveling the surface with the back of the spoon. Cover with a double square of parchment paper with a 50p-size hole in the center.
- Bake Cake: Bake in the center of the oven for 4 hours until springy in the center. Cool in the tin for 45 minutes, then transfer to a wire rack to cool completely.
- Store or Feed Cake: Wrap cooled cake in double greaseproof paper and foil or store in an airtight tin. If desired, ‘feed’ the cake by making small holes in the top and bottom and spooning in brandy. Wrap again and store. Feed weekly until eaten or iced.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before mixing to help the cake batter come together smoothly.
- Soak the Fruit Overnight: Allow the fruit mixture to soak overnight for better flavor absorption and a more moist cake.
- Line the Cake Tin: Line your cake tin with parchment paper and grease it well to prevent sticking and ensure easy removal after baking.
- Check for Doneness Early: Start checking the cake about 15 minutes before the end of the baking time to avoid overcooking; it should feel springy to the touch.
- Store Correctly: Wrap the cooled cake tightly in double greaseproof paper and foil, then store in an airtight tin to keep it fresh and moist.
What To Serve With Rich Fruit Cake?
This rich Fruit Cake pairs well with a cup of tea, a slice of sharp cheddar cheese, a dollop of clotted cream, or a serving of fresh fruit. It also can be enjoyed alongside a glass of port, a handful of nuts, a wedge of stilton cheese, or a drizzle of honey for a delicious dessert.
How To Store Leftovers Rich Fruit Cake?
- Refrigerate: Let the leftover Rich Fruit Cake cool completely to room temperature. Wrap it tightly in double greaseproof paper and foil, then store it in an airtight tin or polythene box in the fridge. It will keep well for up to 3 months.
- Freeze: If you need to freeze the cake, wrap it tightly in double greaseproof paper and foil before placing it in a freezer-safe container. The cake can be frozen for up to 6 months. Thaw the cake in the fridge overnight before serving.
How To Reheat Leftovers Rich Fruit Cake?
- In The Oven: Preheat your oven to 150°C (300°F). Place the cake on a baking tray and cover it loosely with foil. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate and cover with a microwave-safe cover. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.
Delia Smith Rich Fruit Cake Nutrition Facts
Serving Size: 1 slice (based on 12 servings)
- Calories: 435
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 130mg
- Potassium: 150mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 47g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Lemon Cheesecake Recipe
- Delia Smith Carbonara
- Delia Smith Jam Roly Poly
- Delia Smith Damson Jam Recipe
Delia Smith Rich Fruit Cake
Description
Delia Smith’s Rich Fruit Cake is made with brandy, port, cinnamon, nutmeg, salt, raisins, currants, sultanas, mixed peel, almonds, orange zest, lemon zest, self-raising flour, brown sugar, butter, and eggs. This traditional Rich Fruit Cake recipe creates a delicious dessert that takes about 5 hours and 10 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Prepare Fruit Mixture: Measure brandy and port into a large saucepan. Add cinnamon, nutmeg, salt, dried fruits, mixed peel, almonds, and zest. Stir and bring to a simmer. Simmer gently for 10 minutes, then cool. Transfer to an airtight container and let sit in a cool place overnight.
- Preheat Oven: Preheat oven to 140°C (275°F), gas mark 1.
- Mix Cake Batter: In a large mixing bowl, combine flour, sugar, and softened butter. Add eggs and beat with an electric whisk until blended (or use a wooden spoon). Fold in the fruit mixture using a large metal spoon.
- Prepare Cake Tin: Spoon the mixture into a prepared tin, leveling the surface with the back of the spoon. Cover with a double square of parchment paper with a 50p-size hole in the center.
- Bake Cake: Bake in the center of the oven for 4 hours until springy in the center. Cool in the tin for 45 minutes, then transfer to a wire rack to cool completely.
- Store or Feed Cake: Wrap cooled cake in double greaseproof paper and foil or store in an airtight tin. If desired, ‘feed’ the cake by making small holes in the top and bottom and spooning in brandy. Wrap again and store. Feed weekly until eaten or iced.
Notes
- Use Room Temperature Ingredients: Ensure the butter and eggs are at room temperature before mixing to help the cake batter come together smoothly.
- Soak the Fruit Overnight: Allow the fruit mixture to soak overnight for better flavor absorption and a more moist cake.
- Line the Cake Tin: Line your cake tin with parchment paper and grease it well to prevent sticking and ensure easy removal after baking.
- Check for Doneness Early: Start checking the cake about 15 minutes before the end of the baking time to avoid overcooking; it should feel springy to the touch.
- Store Correctly: Wrap the cooled cake tightly in double greaseproof paper and foil, then store in an airtight tin to keep it fresh and moist.
Delia Smith Rich Fruit Cake