Delightful Delia Smith Light Fruit Cake Recipe: A Perfect Treat for Any Occasion

Delia Smith brings a refreshing twist to dessert with her “Light Fruit Recipe,” focusing on simplicity and health. This recipe combines various fruits in a light and easy-to-make dish, proving that indulgent flavors don’t require heavy ingredients. Ideal for anyone seeking a guilt-free sweet treat, Delia’s recipe is a testament to her expertise in creating flavorful yet wholesome dishes.

How To Make Delia Smith Light Fruit Cake Recipe Overview

This Light Fruit Cake recipe is a testament to the idea that sometimes, less truly is more. It’s designed to serve about 8-10 people, perfect for gatherings or a week of indulgent breakfasts. The preparation time is very short—about 20 minutes—and the baking time is between 50 and 55 minutes, so you can easily bake it in the afternoon. Whether you’re a fan of the almond flavor or the rich, candied fruits, this cake promises to be a delight.

Ingredients for Light Fruit Cake

• Candied Mixed Peel (1 cup or 160 grams): Adds a delightful chew and bursts of citrus flavor to every slice.
• Candied Red or Green Cherries (2/3 cup or 133 grams): These colorful gems bring sweetness and a soft texture to the cake.
• Dark Raisins (1/2 cup or 53 grams): Raisins introduce a natural sweetness and a hint of tartness, enriching the overall taste.
• Grand Marnier, Rum, Brandy, or Sherry (3-4 tablespoons, optional): A splash of your favorite liquor can infuse the fruits with a deep, complex flavor.
• Unsalted Butter (2/3 cup or 150 grams), room temperature: The butter is crucial for a rich, tender crumb and adds moisture to the cake.
• Granulated White Sugar (2/3 cup or 133 grams): It sweetens the cake and helps create a golden-brown crust.
• Large Eggs (4), room temperature: Eggs bind the ingredients together, giving the cake structure and richness.
• Pure Vanilla Extract (3/4 teaspoon): Vanilla enhances the flavors of the other ingredients, adding depth and aroma.
• Pure Almond Extract (1/3 teaspoon): Almond extract adds a hint of nuttiness and complements the candied fruits.
• All-Purpose Flour (2 cups or 260 grams): The base of the cake, flour provides structure and texture.
• Ground Almonds (2/3 cup or 67 grams): Also known as an almond meal, it contributes to the cake’s moist texture and almond flavor.
• Baking Powder (1 1/3 teaspoons): Helps the cake rise, making it light and fluffy.
• Salt (1/3 teaspoon): A pinch of salt enhances the overall flavor of the cake.
• Lemon Zest (from one large lemon): The zest adds a fresh, citrusy brightness that cuts through the sweetness.
• Milk (1/3 cup or 80 ml), whole or reduced fat: Milk moistens the batter, making the cake soft and tender.

Instructions

1. Preparation: If you’re opting for a boozy flavor, start by soaking the candied peel, cherries, and raisins in your choice of alcohol. Cover and let it macerate for 1-2 days. Otherwise, skip to the next step.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
3. Cream Butter and Sugar: Cream the butter and sugar together in a large mixing basin until light and airy.
4. Add Eggs: Beat in the eggs, one at a time, incorporating vanilla and almond extracts with the last egg.
5. Dry Ingredients: In another bowl, whisk together the flour, ground almonds, baking powder, and salt.
6. Combine: Gradually add the dry ingredients to the wet, alternating with milk, until the batter is smooth. Fold in the lemon zest and the candied fruit mixture.
7. Bake: Pour the batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value (per serving, based on 10 servings)

Calories: Approximately 350 kcal

Protein: 6g

Carbohydrates: 45g

Fat: 16g

Sugar: 25g

Sodium: 100mg

Also Read: Delia Smith Cherry Cake Recipe

Recipe Tips for the Perfect Light Fruit Cake

Room Temperature Ingredients: Ensure your eggs, butter, and milk are at room temperature before you start. This helps them blend more smoothly into the batter, giving you a more uniform cake texture.

Soak the Fruits (Optional): If you decide to soak your candied fruits in alcohol, choose something that complements the flavors, like rum or brandy. A day or two is enough. For a non-alcoholic version, orange or apple juice works great too.

Chop the Fruits: Make sure to chop the candied cherries and any large pieces of mixed peel. Smaller pieces are distributed more evenly throughout the cake, ensuring every bite has a good mix of flavors.

Flour the Fruits: Toss the candied fruits and raisins in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.

Lemon Zest: Use fresh lemon zest for the best flavor. It adds a bright, citrusy note that cuts through the sweetness of the candied fruits.

Checking for Doneness: Every oven is different, so start checking the cake for doneness a bit before the recommended baking time ends. When inserted into the center, a toothpick should emerge spotless.

Cooling: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This makes it easier to remove and helps prevent the cake from breaking apart.

Storage: Wrap the cooled cake tightly in plastic wrap or keep it in an airtight container. It’ll stay fresh at room temperature for up to a week, and even longer in the fridge.

Serving: For a special touch, dust the cake with powdered sugar before serving. It adds a bit of sweetness and makes for a beautiful presentation.

Experiment: You are welcome to incorporate your own variation into the recipe. Try different nuts or spices like cinnamon or nutmeg to tailor the cake to your taste.

Remember, baking is as much about the process as it is about the result. Enjoy the act of creating something by hand and share the joy with friends and family. Happy baking!

FAQs

Can I use fresh fruit instead of candied?

Sure, you can use fresh fruit, but it’s a bit tricky. Fresh fruit adds more moisture to the cake. This can change how the cake turns out. Candied fruit is best because it keeps the cake’s texture just right. If you really want to use fresh fruit, go for it. Just remember, the cake might be a bit different than expected. It’s all about trying and seeing what works for you. Happy baking!

How long can I store this cake?

This cake keeps pretty well. If you store it in an airtight container, it can last up to a week at room temperature. Want it to last longer? Pop it in the fridge. There, it can stay good for up to two weeks. Just make sure it’s well-wrapped or in a container. This keeps it from drying out or picking up other flavors from the fridge. Whenever you’re ready for a slice, it’ll be waiting for you.

Can I make this cake gluten-free?

Yes, you can make this cake gluten-free. Swap the regular flour for a gluten-free baking mix. Look for one that’s meant for baking. This way, you’ll get a cake that’s just as good as the original. Remember, gluten-free flours can be a bit different in texture. So, your cake might come out a bit different too. But it’ll still be tasty. Gluten-free or not, it’s all about enjoying what you bake. Give it a try!

Is it necessary to soak the fruits in alcohol?

No, soaking the fruits in alcohol isn’t a must. It’s totally up to you. If you like a boozy kick, go for it. If not, it’s okay to skip this step. The cake will still be delicious. Some people soak the fruits to add extra flavor. But, if you prefer, you can also soak them in juice. Orange juice is a great choice. It keeps the cake alcohol-free and adds a nice taste. Do what works best for you.

Can this recipe be doubled?

Yes, you can double this recipe. It’s a great idea if you’re baking for a crowd or want extra cake for later. Just make sure your mixing bowl and oven can handle the bigger batch. When you double the ingredients, keep an eye on the baking time. It might need a bit longer in the oven. Also, use a larger pan or two pans to fit all the batter. Doubling is easy and means more delicious cake to go around. Enjoy!

Conclusion

This Light Fruit Cake is a delightful blend of simplicity and indulgence. Whether you’re enjoying it with a cup of tea or serving it up at a celebration, its light texture and rich flavors are sure to impress. With options to customize, like soaking the fruit in alcohol or keeping it alcohol-free, there’s room to make this recipe your own. So, give it a try and see just how easy and satisfying baking can be. Happy baking!