Delia Smith Family Cake Recipe

A classic British fruited traybake inspired by the traditional family cakes associated with Delia Smith — buttery, generously fruited, lightly crunchy on top, and wonderfully easy to make.

This Delia Smith family cake is exactly the sort of bake that earns a permanent place in a home baker’s repertoire. There’s no icing, no complicated decoration and no specialist technique. Just a soft, golden sponge packed with mixed dried fruit and glacé cherries, finished with demerara sugar and flaked almonds.

Cut it into neat squares and serve with tea, pack it into lunchboxes, take it on a picnic, or keep a tin on the kitchen counter for when something sweet is called for.

Our version is independently developed and tested, inspired by the straightforward British baking style for which Delia Smith is known. It is not presented as an official Delia Smith recipe or as a reproduction of a recipe from her books.

Why You’ll Love This Family Cake

• Easy all-in-one method — no creaming butter and sugar separately.
• Classic British flavours — mixed dried fruit, glacé cherries and almond.
• No icing required — the demerara and almond topping gives it plenty of character.
• Perfect for cutting into squares — ideal for lunchboxes, picnics and afternoon tea.
• Keeps well — the flavour and texture are particularly good after resting overnight.
• Freezer-friendly — individual squares can be frozen for up to three months.

Quick Recipe Summary

Delia Smith Family Cake

Recipe by Mary

0.0 from 0 votes

Course: CakesCuisine: British

Servings

16

servings

Prep time

15

minutes

Bake time

45

minutes

Calories

310

kcal

Total time

1

hour 

A classic Delia Smith-inspired British fruited traybake made with buttery sponge, mixed dried fruit and glacé cherries, finished with crunchy demerara sugar and flaked almonds.

Ingredients

• 225g self-raising flour

• 1 rounded tsp baking powder

• 225g softened unsalted butter

• 175g caster sugar

• 3 large eggs

• 1 tsp almond extract

• 175g mixed dried fruit

• 75g glacé cherries

• 2 tbsp demerara sugar

• 30g flaked almonds

Directions

• Preheat oven to 180°C/160°C fan/Gas 4. Grease and line a 20 × 26cm baking tin
• Beat the butter and caster sugar until light and creamy. Beat in the eggs one at a time, then add the almond extract.
• Fold in the flour and baking powder, followed by the dried fruit and glacé cherries.
• Spoon into the prepared tin and level the surface.
• Sprinkle with demerara sugar and flaked almonds.
• Bake for 40–50 minutes, until golden and a skewer inserted into the centre comes out clean.
• Cool in the tin for a few minutes, then transfer to a wire rack. Cut into 16 squareswhen cool.

Ingredients

For the cake

• 225g self-raising flour
• 1 rounded teaspoon baking powder
• 225g softened unsalted butter, plus extra for greasing
• 175g caster sugar
• 3 large eggs, preferably at room temperature
• 1 teaspoon almond extract
• 175g mixed dried fruit
• 75g glacé cherries, halved

For the topping

• 2 tablespoons demerara sugar
• 30g flaked almonds

Method

1. Preheat the oven to 180°C / 160°C fan / Gas Mark 4. Grease a 20 × 26cm oblong tin and line it with baking parchment.
2. Sift the flour and baking powder into a large mixing bowl.
3. Add the butter, sugar, eggs and almond extract directly to the bowl.
4. Beat the batter with an electric hand whisk for about one minute, or until smooth, pale and creamy. Stop mixing as soon as everything is combined.
5. Prepare the cherries. Rinse the glacé cherries briefly under cold water, drain well and pat completely dry with kitchen paper.
6. Fold in the fruit. Add the mixed dried fruit and prepared cherries to the batter and fold through gently with a large metal spoon or spatula.
7. Transfer to the tin. Spoon the batter into the prepared tin and spread evenly into the corners.
8. Add the topping. Scatter over the demerara sugar, followed by the flaked almonds.
9. Bake for 40–50 minutes, or until golden brown and set in the centre. The cake should spring back lightly when pressed and a skewer inserted into the middle should come out without wet batter.
10. Cool for 10 minutes in the tin, then lift onto a wire rack and allow to cool completely.
11. Cut into 16 squares and serve.

Try More Recipes:

• Delia Smith Rich Fruit Cake Recipe

Recipe Tips

Make sure the butter is properly softened

The all-in-one method works best when the butter is soft enough to combine easily with the other ingredients. If it is too cold, the batter may remain lumpy and require excessive mixing.

Don’t overdo the baking powder

Use one rounded teaspoon. More is not better here: too much raising agent can cause the cake to rise rapidly and then lose structure as it cools.

Dry the glacé cherries thoroughly

Rinsing removes excess syrup, but drying them afterwards is equally important. Excess moisture can affect the batter and make the fruit more likely to settle.

Use room-temperature eggs if possible

They incorporate more easily into the batter. If your eggs are cold from the refrigerator, place them in warm water for about five minutes before using.

Don’t open the oven too soon

Try to leave the oven door closed for at least the first 30–35 minutes. The centre needs time to set before the cake is disturbed.

Why Did My Family Cake Sink?

A sunken centre can be caused by several things, including:

• too much baking powder
• underbaking
• opening the oven door too early
• an inaccurate oven temperature
• a batter that was overmixed or unusually warm

The centre should be fully set before the cake comes out of the oven.

Why Has the Fruit Sunk?

Heavy or wet fruit can settle towards the bottom of a cake. Make sure the glacé cherries are thoroughly dried after rinsing and that the batter is properly combined.

The batter should be thick enough to hold the fruit reasonably well without being excessively loose.

Can I Make This Cake Without Almond Extract?

Yes. Almond extract can be omitted or replaced with 1 teaspoon of vanilla extract.

If you need a nut-free family cake, omit both the almond extract and flaked almonds. Use extra demerara sugar on top instead.

Can I Use Plain Flour?

Yes. Replace the 225g self-raising flour with:

• 225g plain flour
• 2 teaspoons baking powder

This replaces the raising agent supplied by the self-raising flour while retaining the recipe’s intended proportions.

Variations

Lemon Family Cake

Replace the almond extract with the finely grated zest of one lemon and add 1 tablespoon of lemon juice.

Orange and Cranberry Family Cake

Replace the almond extract with the zest of one orange and substitute approximately half of the mixed dried fruit with dried cranberries.

Spiced Family Cake

Add 1 teaspoon of mixed spice and ½ teaspoon of ground cinnamon to the flour before sifting.

Chocolate Chip Family Cake

Omit the dried fruit and cherries and use 150g dark chocolate chips instead. Use vanilla extract in place of the almond extract if preferred.

How to Store Family Cake

Once completely cool, store the cake in an airtight tin at room temperature.

It should keep well for up to five days.

For the best texture, keep it away from heat and excess moisture. There is normally no need to refrigerate this type of sponge.

Can You Freeze Family Cake?

Yes. Cut the cooled cake into individual squares and wrap them well before placing them in a freezer-safe bag or container.

Freeze for up to three months.

Defrost at room temperature for approximately two hours, or until completely thawed.

Serving Suggestions

This cake is deliberately simple and doesn’t need icing.

Serve it:

• with a cup of tea or coffee
• as part of an afternoon tea
• in lunchboxes
• at picnics
• as an easy bake for family gatherings
• slightly warmed with custard for a simple pudding

For a more traditional finish, dust the cooled squares lightly with icing sugar immediately before serving.

Make-Ahead

This is an excellent make-ahead cake.

Bake it the day before, cool completely and store it in an airtight tin. The sponge becomes slightly firmer overnight and the dried-fruit flavour develops further, making the cake particularly pleasant to cut and serve the following day.

Frequently Asked Questions

Is this the original Delia Smith family cake recipe?

This recipe is independently developed and tested, inspired by the straightforward British family-cake style associated with Delia Smith. It is not presented as an official Delia Smith recipe or as a reproduction from one of her books.

What tin size is best?

A 20 × 26cm oblong tin, approximately 4cm deep, is ideal.

How many pieces does it make?

The cake makes approximately 16 squares, although you can cut it into smaller or larger portions.

How long does it take to bake?

Allow 40–50 minutes at 180°C / 160°C fan / Gas Mark 4. Oven temperatures vary, so use the appearance and skewer test as your final guide.

Can I make it ahead?

Yes. In fact, the cake is particularly good the day after baking.

Does it freeze well?

Yes. Individual squares can be wrapped and frozen for up to three months.

Estimated Nutrition

Approximate values per square, assuming 16 portions:

Nutrition information is estimated using standard ingredient data. Actual values will vary according to the brands and ingredients used.