Magical Rich Fruit Cake Recipe: A Festive Holiday Treat

Baking a delectable rich fruit cake transports you to a world of nostalgic comfort and sweet indulgence.

Memories of grandmother’s kitchen come flooding back with each carefully measured ingredient.

Candied fruits, plump raisins, and aromatic spices dance together in a symphony of flavor.

Layers of complexity emerge as nuts and dried fruits mingle with buttery batter.

Warm notes of cinnamon and nutmeg whisper stories of traditional celebrations.

Seasonal magic unfolds when you blend these classic ingredients with love and patience.

One slice promises to become a cherished moment of pure culinary bliss.

Why Delia Smith Rich Fruit Cake Is Holiday Ready

• Burst with Festive Flavors: Packed with rich, soaked fruits and warming spices, this cake delivers a celebration of holiday taste in every slice.
• Master Complex Baking: Though requiring careful steps, this recipe teaches advanced baking techniques perfect for culinary enthusiasts wanting to elevate their skills.
• Preserve and Age Beautifully: The unique ability to store and gradually enhance flavor by feeding with brandy makes this cake a delightful, long-lasting treat that develops deeper complexity over weeks.
• Create Family Tradition: Perfect for special occasions like Christmas or winter gatherings, this cake becomes a memorable centerpiece that connects generations through shared culinary experience.

What You Need For Delia Smith Rich Fruit Cake

• Mixed Dried Fruits: A flavorful blend that adds natural sweetness and texture to the cake.
• Mixed Peel: Provides a bright, citrusy note and interesting texture to the rich fruit cake.
• Whole Nuts: Offers a delightful crunch and nutty depth to the cake's overall profile.

• Brandy: Adds rich, warming flavor and helps preserve the cake.
• Port: Contributes a deep, complex sweetness to the fruit mixture.
• Mixed Spices, Orange Zest: Brings warm, aromatic complexity to the cake's flavor profile.

• Flour: Creates the cake's structure and provides a tender crumb.
• Sugar: Adds sweetness and helps with caramelization.
• Butter: Ensures moisture and rich flavor in the cake.
• Eggs: Binds ingredients together and adds richness to the cake's texture.

How To Bake Delia Smith Rich Fruit Cake

Step 1: Infuse Fruits with Boozy Flavor

Combine dried fruits, candied peel, and chopped nuts in a saucepan. Pour in brandy and port. Add warming spices like cinnamon, nutmeg, and cloves. Simmer the mixture gently for 10 minutes, allowing the fruits to absorb the rich liquid. Remove from heat and let cool completely. Cover and let the fruits marinate overnight to develop deep, complex flavors.

Step 2: Prepare Baking Setup

Preheat the oven to 275°F (140°C). Carefully line a deep cake pan with parchment paper, ensuring complete coverage of the bottom and sides. Cut an extra piece of parchment to create a protective cover for baking.

Step 3: Create Cake Batter Base

• Softened butter
• Granulated sugar
• Eggs
• All-purpose flour

Beat the ingredients until smooth and well combined, creating a light and fluffy base for the fruit cake.

Step 4: Blend Fruits into Batter

Gently fold the marinated fruit mixture into the cake batter. Use a spatula to incorporate the fruits evenly, ensuring a consistent distribution throughout the mixture. Be careful not to overmix, which could deflate the batter.

Step 5: Transfer and Protect Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Create a small hole in the center of the parchment paper cover to allow steam to escape during baking.

Step 6: Slow Bake the Cake

Place the cake in the preheated oven and bake for 4 hours. The low, slow temperature ensures the cake cooks evenly without burning. Check occasionally to ensure the top doesn’t brown too quickly.

Step 7: Cool and Store Cake

Once baked, remove the cake from the oven and let it cool in the pan for 45 minutes. Carefully turn out the cake onto a wire rack. Once completely cool, wrap the cake in greaseproof paper and aluminum foil.

Step 8: Enhance Flavor Over Time

Store the wrapped cake in an airtight container. For an extra luxurious touch, brush the cake with additional brandy weekly. This process, known as “feeding” the cake, intensifies the flavor and keeps the cake moist.

Expert Tips For Delia Smith Rich Fruit Cake

• Soak Fruits Completely: Cover dried fruits entirely in brandy and port to maximize flavor absorption and prevent dryness.
• Protect Cake's Surface: Cover cake with parchment paper during baking to prevent over-browning and ensure even, gentle cooking.
• Master Low and Slow Baking: Use low temperature (140C) for extended time to develop deep, rich flavors without burning the dense cake.
• Boost Moisture with Regular Feeding: Brush cake with additional brandy weekly to enhance richness and keep fruit cake incredibly moist.
• Plan Ahead for Best Results: Prepare fruit mixture a day before baking to allow spices and alcohol to fully infuse and develop complex flavors.

Twists To Try With Delia Smith Rich Fruit Cake

• Gluten-Free Celebration Cake: Replace wheat flour with almond or gluten-free blend, ensuring same rich fruit and spice profile.
• Rum-Soaked Tropical Version: Swap brandy for dark rum, add dried mango, pineapple, and coconut for Caribbean-inspired flavor.
• Vegan Winter Fruitcake: Use coconut oil instead of butter, replace eggs with flax eggs or applesauce, keeping traditional spice blend intact.
• Low-Sugar Heritage Cake: Reduce sugar content, use natural sweeteners like stevia or honey, maintaining classic fruit cake texture and depth.

Foods That Pair With Delia Smith Rich Fruit Cake

• Explore Rich Drink Companions for Fruit Cake
• Sip Aged Brandy Complement: Warm aged brandy mirrors the cake's deep, rich fruit notes, enhancing the dessert's complex spiced flavors with smooth alcohol warmth.
• Pair Creamy Coffee Delight: Serve dark roasted espresso or cappuccino alongside the cake, cutting through its dense sweetness while providing a robust caffeine contrast.
• Match Tawny Port Symphony: Select a well-aged tawny port with nutty, caramel undertones that harmonize perfectly with the cake's dried fruit and spice profile, creating a luxurious dessert experience.
• Create Vanilla Liqueur Magic: Drizzle chilled vanilla liqueur over cake slices, adding another layer of sweet complexity that elevates the traditional fruit cake's traditional taste.

Storage Advice For Delia Smith Rich Fruit Cake

• Store wrapped tightly in plastic wrap or in an airtight container for up to 2 weeks. Keep away from direct sunlight and heat sources.
• Slice cake into portions, wrap each slice individually in plastic wrap, then place in freezer bag. Freeze for 3-4 months without losing flavor or texture.
• Keep in sealed container at cool room temperature for 1-2 weeks. Cover with clean cloth or parchment to prevent drying out.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, bring to room temperature naturally for best taste and moisture retention.

FAQs On Delia Smith Rich Fruit Cake

• How can I make sure my fruits are perfectly soaked?

Simmer the fruits in brandy, port, and spices for exactly 10 minutes, then let them cool and rest overnight. This process ensures deep flavor absorption and softens the fruits completely.

• Can I substitute ingredients in the fruit mixture?

Yes, you can swap different dried fruits like apricots, cherries, or raisins. Just maintain the same total weight of fruits to keep the cake’s texture consistent.

• Why do I need to bake this cake at such a low temperature?

The low 140C temperature helps prevent burning and ensures even, slow cooking. This method allows the dense cake to cook thoroughly without developing a hard exterior.

Rich Fruit Cake Recipe

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4.9 from 28 reviews

• Total Time: Overnight plus 4 hours and 45 minutes
• Yield: 12 1x

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Description

Festive Rich Fruit Cake brings traditional British holiday warmth to your dessert table. Packed with candied fruits, nuts, and warming spices, this classic cake delivers comforting layers of flavor that will charm guests at any celebration.

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Ingredients

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Dried Fruits and Nuts:

• 300 grams (10.5 ounces) raisins
• 250 grams (8.8 ounces) currants
• 250 grams (8.8 ounces) sultanas
• 75 grams (2.6 ounces) mixed peel
• 10 grams (0.35 ounces) chopped almonds

Cake Base Ingredients:

• 175 grams (6.2 ounces) self-raising flour
• 175 grams (6.2 ounces) soft dark brown sugar
• 175 grams (6.2 ounces) butter, softened
• 4 medium eggs

Spices and Liquids:

• 4 tablespoons brandy
• 4 tablespoons port
• 12 teaspoons cinnamon
• 12 teaspoons grated nutmeg
• 1 pinch of salt
• Zest of 1/2 lemon

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Instructions

1. In a saucepan, combine brandy, port, mixed spices, dried fruits, candied peel, chopped nuts, and citrus zest. Gently simmer for 10 minutes, allowing flavors to meld together. Let the mixture cool completely, then refrigerate overnight to intensify the taste.
2. Prepare a deep cake tin by lining it thoroughly with parchment paper. Preheat the oven to a low 140°C, ensuring a gentle baking environment.
3. Using an electric mixer, cream together flour, sugar, softened butter, and eggs until the mixture becomes smooth and well-incorporated, creating a light, airy base.
4. Carefully fold the macerated fruit mixture into the batter, ensuring an even distribution without deflating the mixture’s delicate texture.
5. Transfer the batter to the prepared tin, smoothing the surface carefully. Cover the top with parchment paper, creating a small ventilation hole to prevent moisture buildup.
6. Place the cake in the preheated oven and bake for approximately 4 hours. The slow, low-temperature cooking ensures a moist, dense cake with rich, developed flavors.
7. Once baked, allow the cake to cool inside the tin for 45 minutes, helping it set and stabilize. Gently remove from the tin and cool completely.
8. Wrap the cake securely in greaseproof paper and aluminum foil for protection. Store in an airtight container to maintain moisture and freshness.
9. Optional: For enhanced flavor, periodically brush the cake with additional brandy over several weeks, allowing the spirits to penetrate and deepen the cake’s complexity.

Notes

• Soak fruits longer for deeper, richer flavor profile that enhances overall taste complexity.
• Adjust alcohol content by substituting brandy with orange juice for a family-friendly version that maintains moisture.
• Use room temperature ingredients to ensure smooth, even mixing and prevent potential curdling during preparation.
• Wrap cake tightly in multiple layers of parchment and foil to preserve moisture and prevent drying out during long baking process.

• Prep Time: Overnight (including 10 mins simmering and cooling)
• Cook Time: 4 hours
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 333
• Sugar: 31g
• Sodium: 85mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0.3g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg