Delia Smith Classic Christmas Cake Recipe

This classic Christmas cake is rich, fruity, and soaked in brandy for the best holiday flavor. Make it ahead of time, keep feeding it with brandy, and it’ll be moist and perfect by Christmas. You can top it with icing, or just add some almonds on top and keep it rustic.

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Ingredients Needed:

For the pre-soaking:

• 450g currants
• 175g sultanas
• 175g raisins
• 50g chopped glacé cherries
• 50g mixed chopped candied peel
• 100ml brandy

For the cake:

• 225g plain flour
• ½ teaspoon salt
• ¼ level teaspoon nutmeg, freshly grated
• ½ level teaspoon ground mixed spice
• 225g dark brown soft sugar
• 4 large eggs
• 1 dessertspoon black treacle
• 225g spreadable butter
• 50g chopped almonds (skin on)
• zest of 1 lemon and 1 orange

For feeding and topping:

• Armagnac or brandy to ‘feed’ the cake
• 100g whole blanched almonds (only if you don’t intend to ice the cake)

How To Make Classic Christmas Cake Recipe?

1. Soak the fruit: Mix the currants, sultanas, raisins, cherries, candied peel, and brandy in a bowl. Cover and leave overnight or at least 12 hours to soak.
2. Preheat the oven: Set to 140°C. If you’re using a fan oven, reduce it to 120°C or check your manual.
3. Make the batter: Sift flour, salt, nutmeg, and mixed spice into a big bowl. Add sugar, eggs, warmed treacle, and butter. Use a hand mixer to blend until smooth and fluffy.
4. Add the rest: Gently stir in the soaked fruit, chopped almonds, lemon zest, and orange zest.
5. Fill the tin: Spoon the batter into a prepared tin lined with parchment and brown paper. Smooth the top. If not using icing later, place blanched almonds in circles on top.
6. Cover and bake: Cut a double square of baking parchment with a small hole in the center. Place it over the top rim of the tin—not touching the cake. Bake on the lowest shelf for 4 hours. Don’t open the oven while it’s baking. It may need up to 45 minutes more—check if the center feels springy.
7. Cool and feed: Let the cake cool in the tin for 30 minutes, then move to a wire rack. Once cold, poke small holes on top and bottom and spoon in a bit of brandy. Wrap in parchment-lined foil and keep in an airtight tin.
8. Feed the cake: You can add a little brandy every week until it’s ready to decorate or eat.

Recipe Tips:

• Soak the fruits overnight, not just for a few hours: this helps the cake stay moist and gives a deeper flavor that builds over time.
• Warm the black treacle before mixing: it blends much easier and gives the batter a smoother texture.
• Line the cake tin properly with both parchment and brown paper: this protects the cake from burning during the long bake.
• Don’t open the oven during the first 4 hours of baking: sudden temperature drops can make the cake sink in the middle.
• Feed the cake once a week with a little brandy: this keeps it moist and gives it that rich, classic Christmas flavor.

How To Store Leftovers?

• Refrigerate: Let the cake cool down completely first. Then wrap it in parchment paper and foil. Put it in an airtight container and keep it in the fridge. It will stay fresh for a few weeks.
• Freeze: After the cake is cool, wrap it well and place it in a freezer-safe bag or box. You can freeze it for up to 6 months.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 120mg
• Potassium: 310mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 5g

Try More Delia Smith Recipes:

• Delia Smith Chestnut Stuffing Recipe
• Delia Smith Ginger Cake Recipe