Delia Smith Fruit Cake Recipe

This classic fruit cake inspired by Delia Smith is rich, moist, and packed with plump dried fruits and warm spices. It has a dense yet tender crumb with a deep, caramel-like flavour that improves over time. While it takes a little patience, the method is straightforward and suitable for confident beginners. Allow around 2 hours for baking and preparation, plus cooling time.

Ingredients

For the Fruit Base

350g mixed dried fruit (raisins, sultanas, currants)
100g glacé cherries, halved
75g mixed peel
150ml strong brewed tea, cooled

For the Cake Batter

175g unsalted butter, softened
175g dark brown sugar
3 large eggs
225g plain flour
1 tsp baking powder
1 tsp mixed spice
Zest of 1 orange

For Finishing

2 tbsp apricot jam (optional, for glazing)

How to Make Delia Smith Fruit Cake Recipe

Prepare the oven: Preheat the oven to 150°C or 130°C fan. Grease and line a deep 20cm round cake tin with baking parchment, ensuring the sides are well covered.
Soak the fruit: Place the dried fruit, cherries, and peel in a bowl. Pour over the cooled tea and leave to soak for at least 1 hour, or overnight if possible for extra flavour.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and dark brown sugar until light and fluffy.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle.
Fold in dry ingredients: Sift the flour, baking powder, and mixed spice together, then gently fold into the mixture along with the orange zest.
Add the fruit: Stir in the soaked fruit along with any remaining liquid until evenly distributed.
Fill the tin: Spoon the mixture into the prepared tin and level the top with the back of a spoon.
Bake the cake: Bake in the centre of the oven for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the centre comes out clean.
Cool completely: Leave the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
Finish the cake: Warm the apricot jam and brush over the top for a glossy finish, if desired.

Tips

How do I keep my fruit cake moist?

Soaking the fruit properly and not overbaking the cake are key. You can also wrap the cooled cake in parchment and foil to lock in moisture.

Why did my fruit sink to the bottom?

Toss the fruit lightly in flour before adding it to the batter to help it stay evenly distributed.

Can I make this cake ahead of time?

Yes, this cake improves with time. Make it a few days in advance and store it well wrapped.

How do I know when the cake is done?

A skewer inserted into the centre should come out clean, and the top should feel firm and springy.

Serving Suggestions

Serve sliced with a cup of tea
Spread lightly with butter for extra richness
Pair with a slice of mature cheese
Enjoy with a dollop of whipped cream

Storage

Room Temperature

Store in an airtight container for up to 5 days. Wrap in parchment to prevent drying out.

Refrigerator

Keep refrigerated for up to 10 days. Bring to room temperature before serving for best texture.

Freezing

Freeze for up to 3 months. Wrap tightly in cling film and foil, then thaw overnight at room temperature.

Nutrition

Calories: 320 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Sodium: 120mg

These values are approximate 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 cake tin works best?

A deep 20cm round cake tin works best for even baking and proper depth.

Can I use different dried fruits?

Yes, you can customise the fruit mix with apricots, cranberries, or figs according to your taste.

Is this cake suitable for children?

Yes, it contains no alcohol and has a mild, naturally sweet flavour suitable for all ages.