Light Christmas Cake

3 hours
to cook

Unlike the dark, traditional fruit cakes this one is light in colour but filled with jewelled crystallised fruits. 

It would be a perfect choice for someone who wants something, completely different.

(There are more fruit cake recipes in our Christmas Cakes and Toppings collection here)

The Delia Online Cookery School: Another festive recipe is Christmas Stollen which you can watch being made in our video. Just click the recipe image to play.

A picture of Delia's Cakes

This recipe is from Delia's Cakes. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

  • method
  • Ingredients


To begin this cake you need to do quite a bit of chopping.

Start with the walnuts, which should be fairly finely chopped. Then the pineapple, apricots and cherries need to be chopped roughly the same size as the sultanas. The candied peel, angelica and crystallised ginger need to be chopped smaller.

Now take a large roomy bowl, sift in the flour, then add the caster sugar, ground almonds, salt, butter, eggs and brandy and, using an electric hand whisk, whisk everything thoroughly for about a minute until smooth and creamy. Now fold in all the fruits, the nuts, grated zests and the lemon juice.

Next, using a large spoon, transfer the cake mixture to the tin and level off the top with the back of the spoon. Now tie a band of brown paper around the tin to give extra protection, and place the tin in the oven so the top of it is more or less in the centre.

Bake the cake for one hour, then place a double sheet of baking parchment over the top so it sits on the liner and turn the heat down to 150°C, gas mark 2 for a further 2 hours.

When it’s cooked it will be springy in the centre when you press lightly with your little finger. You can leave this cake in the tin till it’s absolutely cold, then remove from the tin peel off the liners and wrap it in parchment-lined foil to store in an airtight tin.

Decorate with Golden Apricot and Pecan Topping - see related recipe below.


110g glacé pineapple
110g ready-to-eat dried apricots
175g glacé cherries (red, green & yellow), rinsed and dried
110g candied peel
50g angelica
3 tablespoons brandy
zests of 1 orange and 1 lemon


Pre-heat the oven to 170°C, gas mark 3

Using a fan-assisted oven? Click here


You will need a Delia Online 20cm Loose-based Round Cake Tin, (or similar), greased with base and side lined plus some baking parchment and brown paper

The Delia Online bakeware range is now available online, and you can buy our 20cm Round Loose-based Cake Tin plus washable and reusable liner (including wall liner) direct from Silverwood.

Click here for the tin
Click here for the liner 

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