Light Christmas Cake

3 hours

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

This recipe is from Delia's Cakes.

Unlike the dark, traditional fruit cakes this one is light in colour but filled with jewelled crystallised fruits.

It would be a perfect choice for someone who wants something, completely different.

(There are more fruit cake recipes in our Christmas Cakes and Toppings collection here)

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video on this page.

Got a question on Delia's recipes? Ask Lindsey

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Making two smaller Light Fruit Christmas Cakes

Asked by: Rev Chris

I love the Light Glaze Fruit Cake (Christmas recipe) and have been making it for years. I would like to make smaller versions as gifts for my neighbours this year. The recipe calls for 20cm round / 18cm square tin. If I halve the ingredients, do I simply need a 10 cm round/9 cm square tin and merely halve the cooking time? Also, with regard to conserving energy, could I bake 2 or more cakes at the same time? Id be very pleased to receive your answers. Thanks so much. Best regards, Chris Hawkins

Answered by Lindsey: Hello Chris, You can halve the recipe and use a 6-inch round tin or divide the recipe into 2 x 6 inch round tins. Yes, you can bake the two cakes together on the same shelf. Well protected around the outside of the tin’s as always. I would bake it/these for 45 minutes at 170C (150 fan) the cover and 1 ¼ hours at 150C (130 fan). Kind regards Lindsey

Light Fruit cake verses Rich Fruit Cake

Asked by: Anniemel

I’m going to cook the Light Glacé Fruit cake from the Delia Christmas book. Will it keep until Christmas like a traditional one? If not, how long will it keep stored in an airtight tin ? Thank you.

Answered by Lindsey: Hello, A light Christmas cake doesn’t mature like a rich fruit cake but as the proportion of fruit is still quite high it does keep longer than something like a cherry or Dundee cake. We usually eat it within 3 weeks. It will freeze very well if you want to make it sooner. Best wishes Lindsey

Making a larger light fruit cake

Asked by: alisondell

Hi. I always make the light glacé fruit cake for Christmas from Delia’s Christmas. I also made it for my daughter’s small wedding last year. I now need to make a large cake for her wedding party this year. Are you able to advise on the quantities and cooking temperature and times for a 12” square cake please? Thank you.

Answered by Lindsey: Hello, I would do a 12-egg recipe for a 12-inch square tin. Temperature stays the same, 170 in a contemporary oven. I expect it will need about 4 ½ hours to cook but keep an eye on it after 3 hours or so. Kind regards Lindsey

Method

To begin this cake you need to do quite a bit of chopping.

Start with the walnuts, which should be fairly finely chopped. Then the pineapple, apricots and cherries need to be chopped roughly the same size as the sultanas. The candied peel, angelica and crystallised ginger need to be chopped smaller.

Now take a large roomy bowl, sift in the flour, then add the caster sugar, ground almonds, salt, butter, eggs and brandy and, using an electric hand whisk, whisk everything thoroughly for about a minute until smooth and creamy. Now fold in all the fruits, the nuts, grated zests and the lemon juice.

Next, using a large spoon, transfer the cake mixture to the tin and level off the top with the back of the spoon. Now tie a band of brown paper around the tin to give extra protection, and place the tin in the oven so the top of it is more or less in the centre.

Bake the cake for one hour, then place a double sheet of baking parchment over the top so it sits on the liner and turn the heat down to 150°C, gas mark 2 for a further 2 hours.

When it’s cooked it will be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it’s absolutely cold, then remove from the tin peel off the liners and wrap it in parchment-lined foil to store in an airtight tin.

Decorate with Golden Apricot and Pecan Topping - see related recipe below.

Ingredients

110g walnuts

110g glacé pineapple

110g ready-to-eat dried apricots

175g glacé cherries (red, green & yellow), rinsed and dried

225g sultanas

110g candied peel

50g angelica

50g crystallised ginger

225g plain flour, sifted

225g golden caster sugar

50g ground almonds

¼ teaspoon salt

225g spreadable butter

4 large eggs

3 tablespoons brandy

zests of 1 orange and 1 lemon

1 tablespoon lemon juice

Equipment

You will need a Delia Online 20cm Loose-based Round Cake Tin, (or similar), greased with base and side lined plus some baking parchment and brown paper

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 15% OFF with our exclusive code