Name: Delia Smith Moist Fruit Cake
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 1 8-inch round cake
Cuisine: British
Ingredients: 1 ⅓ cups mixed dried fruits (such as raisins, currants, and chopped apricots); ⅔ cup glace cherries, halved; ⅓ cup chopped almonds; 1 cup unsalted butter, softened; 1 cup light muscovado sugar; 4 large eggs; 1 ¾ cups self-rising flour; 1 tsp ground mixed spice; ½ tsp ground cinnamon; Zest of 1 lemon; 2 tbsp milk

Instructions

Preheat your oven to 325°F (160°C). Grease and line an 8-inch round cake tin with parchment paper.
In a large mixing bowl, combine the mixed dried fruits, glace cherries, and chopped almonds. Toss them together until evenly distributed.
In a separate bowl, cream together the softened butter and light muscovado sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next.
Sift in the self-rising flour, ground mixed spice, ground cinnamon, and lemon zest. Gently fold the dry ingredients into the wet mixture until just combined.
Add the mixed dried fruits, cherries, and almonds to the batter. Stir until evenly distributed.
Stir in the milk, which will help to loosen the batter slightly.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for around 1 ½ - 1 ¾ hours, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Your Delia Smith Moist Fruit Cake is now ready to be sliced and enjoyed! Serve a generous wedge with a cup of tea or coffee for a delightful treat.

Ingredients

Instructions

Nutrition Facts