Delia Smith Creole Christmas Cake Recipe

This Delia Smith Creole Christmas Cake is a rich, deeply flavoured fruit cake with a moist crumb and a gentle warmth from mixed spice and rum-soaked fruit. It is darker and lighter in texture than a traditional Christmas cake, with bold Caribbean character and a soft slice that improves with time. The recipe is straightforward rather than difficult, but it does reward patience and careful baking. Total time is around 3 hours plus cooling, with extra time if you choose to mature the cake.

Ingredients

For the soaked fruit

450g raisins
225g sultanas
225g currants
100g chopped mixed peel
150ml dark rum
150ml water
175g dark brown sugar

For the cake batter

225g unsalted butter, softened
4 large eggs
225g plain flour
1 tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon
½ tsp freshly grated nutmeg
Zest of 1 orange
Zest of 1 lemon
1 tbsp black treacle

How to Make Delia Smith Creole Christmas Cake

Soak the fruit: Place the raisins, sultanas, currants, mixed peel, rum, water and dark brown sugar into a large saucepan. Heat gently, stirring, until the sugar dissolves. Bring to a gentle simmer and cook for 15 minutes. Remove from the heat and leave to cool completely.
Prepare the oven: Preheat the oven to 140°C or 120°C fan. Grease and line a deep 20cm round cake tin with a double layer of baking parchment on the base and sides.
Mix the batter: Add the softened butter to the cooled fruit mixture and beat well. Add the eggs one at a time, mixing thoroughly after each addition.
Add dry ingredients: Sift the flour, baking powder and spices together, then fold into the mixture. Add the orange zest, lemon zest and black treacle, stirring until evenly combined.
Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake on the middle shelf for about 2½ hours, or until a skewer inserted into the centre comes out clean.
Cool completely: Leave the cake to cool in the tin for 30 minutes, then turn out onto a wire rack and remove the parchment. Allow to cool fully before storing or decorating.

Delia Smith Creole Christmas Cake Recipe

Tips for the Best Creole Christmas Cake

How do I keep the cake moist?

Make sure the fruit mixture has cooled before adding the butter and eggs, and avoid overbaking. Wrapping the cooled cake tightly helps retain moisture.

Can I feed the cake with extra rum?

Yes. Once the cake is completely cold, you can brush it lightly with extra rum every week if you want a deeper flavour.

Why is my cake dry around the edges?

This usually means the oven temperature was too high or the tin was not well lined. A double layer of parchment is essential.

Serving Suggestions

Serve in thin slices with a cup of strong tea or coffee
Pair with sharp cheddar or Wensleydale cheese
Warm slightly and serve with custard for dessert

Storage

Room temperature

Wrap the cake tightly in baking parchment and foil. Store in an airtight tin for up to 2 weeks.

Refrigerator

The cake can be kept in the fridge for up to 1 month, well wrapped to prevent drying.

Freezing

Freeze whole or in slices for up to 3 months. Defrost at room temperature while still wrapped.

Nutrition

Calories: 420 kcal
Carbohydrates: 58g
Protein: 6g
Fat: 18g
Saturated fat: 10g
Sodium: 120mg

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

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 20cm round and deep gives the ideal depth and even baking for this recipe.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be denser and less traditional.

Is this cake suitable for children?

Yes, although it contains alcohol. You can replace the rum with orange juice if preferred.