The Delia Smith Rich Fruit Cake is a delectable treat made with a blend of brandy, port, cinnamon, nutmeg, raisins, currants, sultanas, mixed peel, almonds, orange zest, lemon zest, self-raising flour, brown sugar, butter, and eggs. This dish makes enough food for 8 people and takes about 5 hours to make.
Try More Delia Smith Recipes:
💗 Why You’ll Be Glad You Tried This Recipe
- Bursting with Flavor. A delightful combination of dried fruit, cherries, and citrus zest creates a rich and vibrant taste.
- Moist and Tender. The recipe ensures a moist and tender texture, thanks to the perfect balance of ingredients.
- Customizable. Choose your preferred alcohol or juice to infuse the cake with your desired flavor.
- Long Shelf Life. Enjoy this fruit cake over time as its flavors develop and mature, making it perfect for special occasions or as a homemade gift.
❓ What Is Delia Smith’s Rich Fruit Cake Recipe?
Delia Smith Rich Fruit Cake is a moist and flavorful fruit cake made with brandy, port, spices, raisins, currants, sultanas, mixed peel, almonds, orange zest, lemon zest, flour, sugar, butter, and eggs. It is named after the renowned British chef, Delia Smith.
🍒 Delia Smith Rich Fruit Cake Ingredients
- 4 tablespoons brandy
- 4 tablespoons port
- 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, sifted
- 175g (6oz) soft-dark brown sugar
- 175g (6oz) butter, softened
- 4 medium eggs
🍰 Instructions For Delia Smith Rich Fruit Cake
- The day before baking, combine brandy, port, cinnamon, nutmeg, salt, dried fruits, mixed peel, nuts, and zest in a saucepan. Simmer gently for 10 minutes, then let it cool. Transfer to an airtight container and store overnight.
- On baking day, preheat the oven to 140°C (gas mark 1). In a large mixing bowl, combine flour, sugar, softened butter, and eggs. Beat until well blended.
- Gradually fold in the fruit mixture using a large metal spoon. Spoon the batter into a prepared tin, leveling the surface.
- Cover the top of the cake with parchment paper, creating a small hole in the center for extra protection during baking.
- Bake the cake in the center of the oven for 4 hours until it feels springy in the center. Let it cool in the tin for 45 minutes, then transfer to a wire rack to cool completely.
- Once cooled, wrap the cake in double greaseproof paper and foil, storing it in an airtight container.
- Optionally, you can “feed” the cake by making small holes and adding brandy. Wrap it again and store it. Repeat this process weekly until ready to serve or decorate.
💭 Recipe Tips
- Soak the dried fruits overnight in your preferred alcohol or juice to ensure they are plump and moist before adding them to the cake batter.
- Use good quality dark brown soft sugar for a rich and deep flavor in your fruit cake.
- Don’t overmix the batter once the flour is added to avoid a dense texture. Mix until just combined.
- Line the cake tin with parchment paper to prevent the cake from sticking and ensure easy removal.
- Bake the fruit cake at a low temperature for a longer time to ensure even cooking and to prevent it from drying out.
🍨 What To Serve With Rich Fruit Cake?
Delia Smith Rich Fruit Cake pairs well with a cup of tea or coffee for an extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
🎚 How To Store Rich Fruit Cake?
- In the fridge. Wrap the Traditional Delia Smith Rich Fruit Cake tightly and put it in a container that won’t let air in.
- In the freezer. To freeze it, wrap it up tightly and put it in the freezer for up to three months.
🥵 How To Reheat Rich Fruit Cake?
- Oven method. Preheat the oven to low (300°F or 150°C). Wrap the cake in aluminum foil to prevent drying and bake for 10–15 minutes until warmed.
- Microwave. Cut a fruit cake slice and place it on a microwave-safe plate. Heat for 10–15 seconds at a time, testing the temperature until it reaches your desired warmth.
- Steaming method. Wrap the fruit cake in aluminum foil and lay it in a steamer basket or heatproof dish. Steam it for 10–15 minutes over simmering water until heated.
FAQs
Why Is My Fruitcake Dry?
Fruitcake can become dry if overbaked or if there is not enough moisture in the batter. To prevent dryness, ensure proper baking time and add enough liquid or soaked fruits to keep it moist.
Is It Necessary To Use Chopped Almonds With The Skin On The Fruit Cake?
Chopped almonds with the skin on can be used in a fruitcake for added texture and flavor. However, it is not necessary, and you can use blanched almonds or omit them altogether if desired.
Can I Use Margarine Instead Of Butter For A Fruit Cake?
Margarine can be used as a substitute for butter in a fruitcake recipe. However, keep in mind that the texture and flavor may be slightly different. It’s best to use a margarine specifically formulated for baking.
How Do You Keep Fruit From Sinking In A Fruit Cake?
To prevent fruit from sinking in a fruitcake, toss the fruits in a small amount of flour before adding them to the batter. This helps to coat the fruits and prevent them from sinking to the bottom during baking.
Try More Delia Smith Recipes:
Delia Smith Rich Fruit Cake Nutrition Facts
Amount Per Serving
- Calorie: 284 Cal
- Carbs: 44.6 g
- Dietary Fiber: 3 g
- Sugars: 35.4 g
- Fat: 7.8 g
- Saturated: 3.4 g
- Polyunsaturated:0.5 g
- Monounsaturated: 2 g
- Protein: 3.6 g
- Sodium: 260 mg
- Potassium: 200 mg
- Calcium: 5 %
- Iron: 8 %
Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:
- Delia Smith’s Winter Collection: 150 Recipes for Winter
- Delia Smith’s Summer Collection: 140 Recipes for Summer
- Delia’s How to Cheat at Cooking (recommended)
- Delia’s Vegetarian Collection: Over 250 Recipes
- The Delia Collection: Baking
Delia Smith Rich Fruit Cake
Description
The Delia Smith Rich Fruit Cake is a delectable treat made with a blend of brandy, port, cinnamon, nutmeg, raisins, currants, sultanas, mixed peel, almonds, orange zest, lemon zest, self-raising flour, brown sugar, butter, and eggs. This dish makes enough food for 8 people and takes about 5 hours to make.
Ingredients
Instructions
- The day before baking, combine brandy, port, cinnamon, nutmeg, salt, dried fruits, mixed peel, nuts, and zest in a saucepan. Simmer gently for 10 minutes, then let it cool. Transfer to an airtight container and store overnight.
- On baking day, preheat the oven to 140°C (gas mark 1). In a large mixing bowl, combine flour, sugar, softened butter, and eggs. Beat until well blended.
- Gradually fold in the fruit mixture using a large metal spoon. Spoon the batter into a prepared tin, leveling the surface.
- Cover the top of the cake with parchment paper, creating a small hole in the center for extra protection during baking.
- Bake the cake in the center of the oven for 4 hours until it feels springy in the center. Let it cool in the tin for 45 minutes, then transfer to a wire rack to cool completely.
- Once cooled, wrap the cake in double greaseproof paper and foil, storing it in an airtight container.
- Optionally, you can “feed” the cake by making small holes and adding brandy. Wrap it again and store it. Repeat this process weekly until ready to serve or decorate.
Notes
- Soak the dried fruits overnight in your preferred alcohol or juice to ensure they are plump and moist before adding them to the cake batter.
- Use good quality dark brown soft sugar for a rich and deep flavor in your fruit cake.
- Don’t overmix the batter once the flour is added to avoid a dense texture. Mix until just combined.
- Line the cake tin with parchment paper to prevent the cake from sticking and ensure easy removal.
- Bake the fruit cake at a low temperature for a longer time to ensure even cooking and to prevent it from drying out.