This rich British fruit cake is packed with currants, sultanas, raisins, glacé cherries and candied peel, with warming spices, citrus zest and almonds adding depth of flavour. It is an alcohol-free make-ahead cake that keeps well once wrapped and stored.

Attribution: Adapted from Delia Smith’s Rich Fruit Cake recipe. Delia Smith Recipes is an independent website and is not affiliated with, endorsed by, or connected to Delia Smith or Delia Online.

At a Glance

Prep: 30 minutes
Fruit soaking: Overnight
Bake: About 4½ hours
Cooling: Allow to cool completely
Serves: 12–16
Difficulty: Easy
Tin: Deep 20cm (8-inch) round cake tin
Oven: 140°C / 275°F

Why You’ll Love This Rich Fruit Cake

This is a classic British-style fruit cake designed to be made ahead. The dried fruit is soaked in orange juice or strong tea before being combined with a rich cake batter containing brown sugar, black treacle, almonds and warming spices.

The long, gentle bake helps produce the dense, moist texture associated with traditional rich fruit cake.

Ingredients

For the Fruit

450g currants
175g sultanas
175g raisins
50g glacé cherries, chopped
50g mixed candied peel, chopped
3 tablespoons orange juice, for soaking

For the Cake

225g plain/all-purpose flour
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
½ teaspoon ground mixed spice
225g dark brown soft sugar
4 large eggs
1 dessertspoon black treacle
225g unsalted butter, softened
50g chopped almonds
Zest of 1 lemon
Zest of 1 orange

Ingredients for Delia Smith rich fruit cake

How to Make Rich Fruit Cake

1. Soak the fruit

Place the currants, sultanas, raisins, glacé cherries and candied peel in a large bowl.
Pour over the orange juice and stir well.
Cover the bowl and leave the fruit to soak overnight, or for at least 12 hours.

2. Prepare the oven and tin

The following day, preheat the oven to 140°C / 275°F.

Grease a deep 20cm (8-inch) round cake tin and line the base and sides thoroughly with baking parchment.

For extra protection during the long bake, wrap the outside of the tin with a double layer of brown paper or baking parchment.

3. Prepare the dry ingredients

Sift the flour, salt, nutmeg and mixed spice into a large mixing bowl.

4. Make the cake mixture

Add the dark brown sugar, softened butter, eggs and black treacle.

Beat until the mixture is well combined and smooth.

5. Add the fruit and almonds

Add the soaked fruit, chopped almonds and lemon and orange zest.

Fold everything together carefully until the fruit is evenly distributed throughout the mixture.

6. Fill the tin

Spoon the mixture into the prepared cake tin.

Spread the surface evenly and make a slight dip in the centre if desired, as the cake can rise slightly during baking.

7. Bake

Bake in the centre of the oven at 140°C / 275°F for approximately 4½ hours.

Begin checking towards the end of the cooking time because ovens vary.

The cake should feel firm and a skewer inserted into the centre should come out without wet cake mixture attached.

8. Cool

Leave the cake to cool in the tin.

Once completely cool, remove it from the tin and wrap it carefully in baking parchment and foil.

Why This Cake Isn’t Fed

Traditional fruit cakes are fed with brandy or other spirits, which helps them keep for months. This version is alcohol-free, so it isn’t fed.

Because there is no alcohol to preserve it, this cake won’t keep as long as a traditional fed cake. Wrap it well, store it in a cool, dry place and eat it within about 2 weeks, or freeze it for longer storage.

How to Store Rich Fruit Cake

Once completely cool, wrap the cake securely in baking parchment and then foil.

Place it in an airtight container and store it somewhere cool and dry.

This alcohol-free cake is best eaten within about 2 weeks of baking, so freeze it if you want to make it further ahead.

Can You Freeze Fruit Cake?

Yes.

Wrap the completely cooled cake tightly in cling film or plastic wrap and then foil.

Freeze for up to 6 months for best quality.

Thaw at room temperature while still wrapped.

Common Problems

Why is my fruit cake dry?

Overbaking is one possible cause. Oven temperatures vary, so begin checking the cake before the full cooking time has elapsed.

Why is my fruit cake too dark?

Rich fruit cake naturally becomes dark because of the brown sugar, black treacle and dried fruit. The low oven temperature and protective paper around the tin help prevent the outside from becoming excessively dark.

Why did my fruit sink?

Make sure the batter is well mixed and that the fruit is distributed evenly throughout the mixture before filling the tin.

Why did my cake crack?

A small amount of cracking isn’t necessarily a problem. An oven that is too hot can cause the outside to set before the centre has finished cooking.

How to Serve

Cut the cake into thin slices because it is rich and densely packed with fruit.

Serve with:

Tea or coffee
Orange Juice
Custard
Mature Cheddar or Wensleydale
Marzipan and icing for a festive cake

Frequently Asked Questions

Does this fruit cake contain alcohol?

No. The fruit is soaked in orange juice, so the cake is alcohol-free. Cold strong tea also works for soaking. Because the cake isn’t fed with spirits, it doesn’t keep as long as a traditional fed fruit cake.

How far ahead can I make this cake?

Because this cake isn’t fed with alcohol, make it up to about 2 weeks ahead. Wrapped well and stored in a cool, dry place, it will keep for that long, and you can freeze it if you want to bake further in advance.

What size tin does this recipe use?

Use a deep 20cm (8-inch) round cake tin.

Can I use different dried fruit?

You can adjust the balance of dried fruit according to your preference, while keeping the overall quantity reasonably similar.

Can I leave out the almonds?

Yes. The almonds can be omitted if necessary, although they add texture and flavour to the finished cake.

Nutrition Facts — Per Serving

Calories: 414 kcal
Protein: 4.6 g
Carbohydrates: 68.8 g
Fat: 14.5 g
Fiber: 2.7 g
Sugars: ~43 g
Sodium: ~100 mg

Try More Recipes