Classic Christmas Cake

4 hours - 4 hours 45 minutes

Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me.

You will need the right tin when making this Christmas cake which is why we are offering an exclusive 20% Off the full collection of Delia's Bakeware at Silverwood including our 20cm Round Loose-based Cake Tin. Get the code here.

You can find more fruit cake recipes in our Christmas Cakes and Toppings collection.

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Making a square Christmas cake this year.

Asked by: Gemma Wishart

Hello, I've been making your classic Christmas cake for the last few years and absolutely love it. This year I'd like to make it in a square tin and was wondering if I need to change anything for example quantity of cake batter and cooking time. Many thanks Gemma

Answered by Lindsey: Hello Gemma, The 8 inch round classic cake mix makes a 7 inch square cake. With square cakes I always put some extra layers for protections on the corners to prevent them catching. Kind regards Lindsey

Making 5 inch christmas cakes

Asked by: Toby

Hi Lindsey, I am thinking of making small Christmas cakes as gifts this year using. 5” cake tin. Please do you have a recipe I could use? Thank you for any help you can give me.

Answered by Lindsey: Hello, 1 x the classic Christmas cake will make 3 x 5 inch round cakes. Kind regards Lindsey

Christmas cake clarification

Asked by: Peter Adamson

Never made a cake before, but trying your classic Christmas cake. The instructions say "Finally take a double square of baking parchment with a 50p-sized hole in the centre ... and place this not on top of the mixture itself but on the rim of the brown paper." But there has been no mention of the brown paper or its rim (only a picture) and I have no idea what it's for or how to do it. I have bought the right cake tin and liners but don't understand where the brown paper fits in. Thanks for your attention.

Answered by Lindsey: Hello, The brown paper is tied around the outside of the tin to protect the edges from getting overcooked during the long slow cooking. The instruction is under the equipment section. In this picture you can see how the side of the cake tin should look. To protect the top of the cake from burning. The parchment lies across the top of the brown paper so that it is not touching the cake mixture in the tin. This is not shown but it's like laying a parchment paper lid over the cake. I hope that makes sense. If not please let me know. Kind regards Lindsey

Method

You should get the pre-soaking ingredients ready the night before you make the cake.

Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours.

When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark 1.

NOTE: All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens.

Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.

Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.

Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.

When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can now ‘feed’ it at odd intervals until you need to ice or eat it.

Ingredients

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)

Equipment

You will need a Delia Online 20cm Round Loose-based Cake Tin (or similar), greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protection

The Delia Online bakeware range is available online. Buy our 20cm Round Loose-based Cake Tin plus washable and reusable liner (including wall liner) direct from Silverwood.

For a limited time only, you can shop the official Delia Online Bakeware Range at Silverwood and SAVE 20% OFF with our exclusive code