Delia Smith Rich Fruit Cake

Every year, like clockwork, Mum would pull the Radio Times Christmas Special out, and the page corners for Delia’s Rich Fruit Cake were always folded — stained with brandy, butter and a little time. This wasn’t just cake. It was an event. A ritual. A fragrant reminder that something lovely was coming.

Delia Smith’s Rich Fruit Cake is more than a recipe — it’s a deeply British tradition, infused with warmth, patience, and that glorious smell of boozy fruit slow-baking in the oven. If you’ve never made a proper fruit cake from scratch, this one is the gold standard — it’s tender, rich, and tastes even better as the days go by.

This one has it all: brandy, port, citrus zest, and a sticky symphony of raisins, currants, and sultanas. Whether you’re baking it for Christmas, a wedding, or just because it’s Wednesday and you’re feeling sentimental — it’s a showstopper.

Ingredients List

• 4 tbsp brandy — deepens the flavour and preserves the cake beautifully. Swap: rum or whisky if you prefer.
• 4 tbsp port — adds richness and a hint of dark fruitiness.
• ½ tsp ground cinnamon — warm and essential.
• ½ tsp freshly grated nutmeg
• Good pinch of salt
• 300g (11oz) raisins
• 250g (9oz) currants
• 250g (9oz) sultanas
• 75g (3oz) chopped mixed peel — adds a sharp, bitter-sweet citrus kick.
• 10g (½ oz) chopped almonds (skin-on) — keeps it rustic. Use blanched if you want it milder.
• Zest of ½ an orange
• Zest of ½ a lemon
• 175g (6oz) self-raising flour, sifted
• 175g (6oz) soft dark brown sugar — for that sticky toffee depth.
• 175g (6oz) butter, softened
• 4 medium eggs

(I once forgot the eggs. You don’t want to know how that turned out.)

How to Make It

1. The night before baking, gently simmer the brandy, port, cinnamon, nutmeg, salt, dried fruits, mixed peel, almonds, and zests in a saucepan for 10 minutes. The kitchen will smell like Christmas. Let it cool, cover, and store overnight.
2. Next day, preheat your oven to 140°C (gas mark 1). Line your cake tin well — bottom and sides — with baking parchment. Trust me, this cake sticks like a toddler with jam hands.
3. In a large bowl, beat together the butter, sugar, eggs, and sifted flour until smooth. Don’t overdo it — you want it well mixed but not overworked.
4. Fold in the fruit mixture with a big metal spoon. Go gently, like you’re folding in clouds.
5. Spoon into your prepared tin. Level the surface. Cover the top with a disc of parchment and snip a small hole in the centre — it helps with even baking.
6. Bake in the centre of the oven for 4 hours. Yes, really. Have a cuppa, do the crossword, maybe nap. The cake will be done when it springs back slightly in the centre.
7. Let it cool in the tin for about 45 minutes, then turn out onto a wire rack.
8. Once completely cool, wrap in greaseproof paper and foil, and store in an airtight tin.
9. Optional, but traditional: once a week, “feed” the cake by poking tiny holes and drizzling a tablespoon of brandy over. Wrap and return to its tin. Like nurturing a bonsai tree — but tastier.

Common Mistakes

Why did my fruit sink to the bottom?
You probably didn’t coat your fruit in flour before adding it. I’ve skipped this step in a rush — regretted it.

Why is my cake dry?
It was either overbaked or under-hydrated. The overnight soak and low-and-slow bake time are key. Don’t skip either.

Can I use all raisins instead of a mix?
Technically yes, but it’ll be one-note. The combination of raisins, sultanas, and currants creates a layered sweetness.

Do I really need to feed it?
If you’re eating it within a few days, not necessary. But for long-term storage or holiday build-up? A weekly tipple keeps it moist and intensifies flavour.

Why is it crumbly when I slice?
It may not have cooled completely, or it’s been underfed and dried out. Patience is your friend here.

Storage and Reheating Tips

• Fridge: Not necessary if you’ve wrapped it well and stored in a cool place. But if you must, wrap tightly in parchment and foil, then pop in an airtight container.
• Freezer: Absolutely — freeze whole or in slices. Double wrap and it’ll last 3 months easy. Thaw at room temp.
• To reheat:
  • Oven: Wrap in foil, warm at 150°C for 10–15 mins.
  • Microwave: 10–15 secs per slice.
  • Steamer: Wrap in foil, steam gently for about 10 mins. Keeps it moist.

What to Serve With It

• Strong black tea — because it’s classic and cuts the sweetness perfectly.
• Sharp cheddar or stilton — trust me, the salty tang against the rich fruit is outrageously good.
• A wee dram of whisky — or the same brandy you used to feed it.

FAQ Section

Can I make this gluten-free?
Yes — just use a 1:1 gluten-free self-raising flour. Add a splash of milk if the batter feels dry.

Can I make it without alcohol?
Absolutely. Swap the brandy and port for black tea or orange juice. It’ll still be rich and moist.

How far in advance can I make it?
Up to 3 months ahead! Just keep feeding it weekly and wrapping it tightly.

Can I decorate it with marzipan and icing?
Yes — it’s a classic Christmas move. Wait at least a week after final feeding, then go for it.

Try More Recipes:

• Delia Smith Parkin Recipe
  Delia Smith Cauliflower Cheese
• Delia Smith Jacket Potatoes
• Delia Smith Buttermilk scones