Delia Smith Last Minute Christmas Cake Recipe

This Delia Smith last minute Christmas cake is a wonderfully rich, moist fruit cake designed for those moments when time is short but standards remain high. Packed with plump dried fruits, warming spice, and a deep treacly flavour, it delivers all the festive character of a traditional Christmas cake with far less waiting. The method is straightforward and forgiving, making it ideal for confident beginners and experienced bakers alike. From start to finish, it can be made, baked, and ready for decorating in just a few hours.

Ingredients

For the cake

• 450g mixed dried fruit
• 50g glacé cherries, chopped
• 2 tbsp black treacle
• 3 tbsp brandy or orange juice
• 225g plain flour
• 1 level tsp mixed spice
• 1 level tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp baking powder
• 225g soft dark brown sugar
• 225g unsalted butter, softened
• 4 large eggs
• Zest of 1 orange

For lining the tin

• Butter, for greasing
• Baking parchment

How to Make Delia Smith Last Minute Christmas Cake

• Prepare the oven: Preheat the oven to 140°C or 120°C fan. Grease a 20cm round deep cake tin and line the base and sides with a double layer of baking parchment, allowing it to rise a little above the rim.
• Soak the fruit: Place the dried fruit, cherries, treacle, and brandy or orange juice into a large saucepan. Heat gently until warm, then remove from the heat and leave to cool slightly so the fruit absorbs the liquid.
• Mix the dry ingredients: Sift the flour, spices, and baking powder into a bowl and set aside.
• Cream the butter and sugar: In a large bowl, beat the butter and dark brown sugar together until soft and creamy. This helps give the cake a lighter texture despite its richness.
• Add the eggs: Beat the eggs lightly, then add them gradually to the creamed mixture, mixing well after each addition to prevent curdling.
• Combine everything: Fold in the soaked fruit, orange zest, and the flour mixture until evenly combined. Take care not to overmix.
• Bake the cake: Spoon the mixture into the prepared tin, level the surface, and bake on the middle shelf for about 2¼ to 2½ hours. The cake is ready when a skewer inserted into the centre comes out clean.
• Cool properly: Leave the cake to cool completely in the tin before removing. Once cold, wrap well if not decorating straight away.

Tips

How do I stop the cake drying out?

Make sure the oven temperature is low and steady, and always line the tin generously. Overbaking is the most common cause of dryness.

Can I add extra alcohol for flavour?

You can brush the cooled cake with a little extra brandy if you like, but it is not essential as the cake is already moist and well flavoured.

What if the top browns too quickly?

If the cake starts to colour too much, loosely cover the top with foil for the remaining baking time.

Serving Suggestions

• Serve in thin slices with a cup of strong tea or coffee.
• Decorate with marzipan and icing for a classic Christmas finish.
• Enjoy plain with a little butter for a traditional touch.

Storage

Room temperature

Store the cake well wrapped in baking parchment and foil in an airtight tin for up to 1 week.

Refrigerator

This cake does not need refrigeration, but if iced with fresh toppings it can be kept chilled for up to 5 days.

Freezing

The undecorated cake freezes very well for up to 3 months. Wrap tightly and thaw at room temperature before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Last Minute Christmas Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich, moist last minute Christmas cake packed with dried fruit, warm spices, and deep festive flavour.

Ingredients

• 450g mixed dried fruit

• 50g glacé cherries, chopped

• 2 tbsp black treacle

• 3 tbsp brandy or orange juice

• 225g plain flour

• 1 tsp mixed spice

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ½ tsp baking powder

• 225g dark brown sugar

• 225g unsalted butter

• 4 large eggs

• Zest of 1 orange

• Butter for greasing

• Baking parchment

Directions

• Preheat oven and line a 20cm round tin.
• Warm fruit with treacle and liquid.
• Cream butter and sugar, then add eggs.
• Fold in fruit and dry ingredients.
• Bake until a skewer comes out clean.
• Cool completely before storing or decorating.

Notes

• Line the tin generously to protect the cake.
• Do not rush the cooling stage.
• Freeze undecorated if making ahead.