Easy stout fruit cake
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Easy stout fruit cake
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A delicious dark fruit cake that is made by hand and so easy. No lengthy boiling of the fruit is required.
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Ingredients
- 1 milk stout Castle Chocolate brand; 340 ml bottle
- 1 1/2 cups raisins or a mix of both, or sultanas
- ½ cup dried cranberries
- 1 cup glace cherries whole
- 1/4 cup citrus peel glace
- 1 cup sugar
- 125 butter gm
- 1 tsp baking soda
- 2 cups flour
- 2 tsp baking powder
- 1 egg free-range
Instructions
- In a medium, pot add the fruit, stout, butter, sugar, and baking soda and bring to a boil. Simmer over low heat for 15 minutes. Set aside to cool *this can be made the day before and left overnight.
- Preheat the oven to 150C and line a 23cm cake tin with baking paper on all sides.
- Sift the flour and baking powder into a bowl.
- Add the egg and the cooled fruit mix and stir by hand until well incorporated.
- Tip the batter into the prepared tin and bake for 1 ½ hours (90 minutes).
- I love to serve this cake 'naked' with fresh fruit as a garnish. It really doesn't need anything else.
Notes
- This cake is best to made in advance and the flavours develop.
- Sprinkle with brandy and wrap thoroughy to preserve it and add flavour.
- Omit the stout and use water if you prefer.
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