Delia's Cakes

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Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk. Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out. Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.

Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. Next, divide half the mixture between the cake cases, then place a strawberry (pointed part uppermost) on top of each one. After that divide the remaining mixture between the cases – making sure the strawberries are covered. Then bake the cakes near the centre of the oven for 15–20 minutes. Next, put 12 of the paper cases ready in one of the patty tins, then carefully spoon half of the mixture in equal amounts into the paper cases. Now place the tin on the centre shelf of the oven and bake the cakes for 15-20 minutes or until the centres are springy when lightly touched. Allow the cakes to cool. Then repeat with the second batch. 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 the cakes are cooked (i.e. well-risen and golden), remove them to a wire cooling tray, and when they’re cold, use a small palette knife to spread the icing on top of each cake. You need to leave the icing to set for about 30 minutes. Then top each one with a quarter of a strawberry and finish off with a dusting of icing sugar. Then simply add the butter, caster sugar and eggs, and, using an electric hand whisk, combine them for about 1–2 minutes until you have a smooth dropping consistency. If it seems too dry, add a dessertspoon of milk.Put all the fruits (see note at foot of method), in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours. Now fold in the lemon zest, semolina and ground almonds until everything is evenly blended. After that, wash the whisk and dry it very thoroughly (so it’s absolutely grease-free) and whisk the egg whites in a roomy bowl up to the soft peak stage. Now take a metal spoon and very carefully and gently fold them into the egg yolk mixture. All you do is place the fruits and peel in a bowl, then dissolve the sugar in the hot tea and pour this over the fruits. Then cover with a cloth and leave them to soak – as the fruits absorb the tea they become plump and juicy. When you are ready to make the cake, pre-heat the oven to 170°C, gas mark 3, then place the nuts on a baking sheet and pop them into the oven. Give them about 8 minutes to toast, but put a timer on because they burn very easily. Dried fruits: We have discovered a supplier who will provide everything you need with superb quality, for example pinhead currants, which are smaller and contain fewer seeds, Lexia raisins which are made from dried Muscat grapes, whole candied peels and many others. 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.

First of all, begin by creaming the butter and sugar together in a bowl until they're light, pale and fluffy – an electric hand whisk is best for this.First of all sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.

All you do is sift the flour into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients (except the strawberries).

More Christmas: Cakes, Icings and Toppings recipes

When Delia wrote her book Delia's Cakes in 2013 all the recipes were tested with gluten free ingredients. She was very happy with the results, and although sometimes the cakes might be a little more crumbly, most of the time there is very little difference, particularly with muffins, fruit cakes and biscuits, they are all included in this collection, as well as 4 cake recipes that have no gluten in at all. Squidgy Chocolate, Chocolate and Rum Squares, Chocolate Souffle Cake and Apricot Hazelnut Meringue Cake. When they are absolutely cold, place one cake on a serving dish and spread with lemon curd and whipped cream, then place the other cake on top and dust generously with sieved icing sugar.