When it comes to the holiday season, one can’t help but envision cozy evenings by the fire, surrounded by the warm scent of freshly baked treats. Delia Smith’s Light Christmas Cake recipe perfectly captures the essence of this festive time, offering a delightful yet lighter take on the traditional Christmas cake. Packed with the flavors of dried fruits and aromatic spices, this cake is the perfect centerpiece for your holiday table. So, roll up your sleeves, gather your ingredients, and let’s dive into the world of baking magic with this wonderful recipe.
**Ingredients:**
– 200g currants
– 200g sultanas
– 200g raisins
– 75g candied mixed peel, finely chopped
– 3 tbsp brandy
– 175g plain flour
– 1/4 tsp salt
– 1/2 tsp ground mixed spice
– 1/2 tsp freshly grated nutmeg
– 175g unsalted butter, softened
– 175g light muscovado sugar
– Finely grated zest of 1 lemon
– 3 large eggs
– 50g chopped almonds
– 50g chopped walnuts
**Instructions:**
1. Start by preheating your oven to 140°C (fan 120°C, gas mark 1). Grease and line an 18cm round cake tin with parchment paper.
2. In a large mixing bowl, combine the currants, sultanas, raisins, and candied peel. Add the brandy and mix well. Cover the bowl with a clean kitchen towel and let the fruits soak for at least 30 minutes or overnight for a richer flavor.
3. In a separate bowl, sift together the flour, salt, mixed spice, and grated nutmeg. Set aside.
4. In a large mixing bowl, cream together the softened butter, light muscovado sugar, and lemon zest until pale and fluffy.
5. Beat the eggs, one at a time, into the butter mixture, ensuring each egg is fully incorporated before adding the next.
6. Gradually fold in the flour mixture until just combined. Be careful not to overmix.
7. Add the chopped almonds and walnuts to the soaked fruit mixture, then gently fold the fruit and nuts into the cake batter until evenly distributed.
8. Spoon the batter into the prepared cake tin, smoothing the top with a spatula.
9. Bake in the preheated oven for approximately 2 1/2 to 3 hours or until a skewer inserted into the center of the cake comes out clean.
10. Once baked, remove the cake from the oven and allow it to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
11. Once completely cooled, wrap the cake in parchment paper and store in an airtight container. For an extra touch of festivity, you can feed the cake with brandy every week until Christmas, allowing the flavors to mature and intensify.
Delia Smith’s Light Christmas Cake is a delightful treat that brings the joy of the holiday season into your home. Whether enjoyed with a cup of tea or as a dessert after a festive meal, this cake is sure to be a hit with your family and friends. So, take the time to savor the process of baking this delicious creation and let the aroma of Christmas fill your kitchen. Cheers to a Merry Christmas filled with love, laughter, and delectable treats!
