Easy Stout Fruit Cake (My Grandmother’s Recipe)
This easy stout fruit cake is adapted from my maternal grandmother’s never-fail recipe, and it’s the easiest fruit cake I know. The chocolate milk stout adds lovely depth, and the slight bitterness balances the sweetness nicely. This is my go-to fruit cake recipe.
My grandmother’s recipe lists 3 cups of any fruit you like, so you could go with a fruit cake mix, raisins and currents, cranberries, and raisins, but I do suggest at least 3/4 of a cup to a cup of whole red cherries as this makes it luxurious. There is nothing better for me than seeing whole cherries in my fruit cake.
Citrus peel is essential, so I added extra to the recipe, and a good dose of preserved ginger would be delicious too. I haven’t tried adding nuts, but if you like your fruit cake on the nuttier side, go ahead and add in a few of those. I always like a mix of brazil, cashews and hazelnuts for fruit cake.
The very best part about this recipe – aside from it tasting utterly delicious, is that only 2 utensils get used. A medium pot to boil the fruit in, and one bowl to mix the cake by hand in.
This easy stout fruit cake bakes for 90 minutes, which allows you to get on with other things. No elaborate decoration and garnishing are required, and it keeps for ages when wrapped tightly and stored in an airtight container. I’m sure a good dose of brandy will extend its shelf life, and stir-up Sunday is only a few weeks away.
FAQs for Stout Fruit Cake
Can I make this fruit cake ahead of time?
Yes. It keeps well and develops better flavour after a few days, especially if you add brandy.
Can I use any stout in this fruit cake?
Yes. Use any chocolate stout or milk stout you enjoy. Add two teaspoons of cocoa powder to add a chocolate note to regular stout.
Can I add nuts or extra fruit?
Yes. Chopped nuts or extra dried fruit work well. Keep the total weight similar so the texture stays balanced. You can comfortably add an extra 1/4 cup of dried fruit.
Does this fruit cake need feeding?
This cake can be enjoyed for a week or two without feeding it. However, adding brandy or rum will preserve it for longer (see my storage instructions in the recipe card).
Can I bake this in smaller tins?
Yes. Adjust the baking time and start checking earlier. Smaller tins will bake faster.
How can I tell when the fruit cake is done?
A skewer should come out clean or with a few moist crumbs. The cake will feel set in the centre.
Can I make this gluten free?
Yes. Use a gluten free flour blend. The texture may be slightly more crumbly.
Tips and tricks for stout fruit cake
• You can swap the cranberries for raisins. Large seedless raisins work well and add a nice texture.
• To make it alcohol-free, replace the stout with 1½ cups of water.
• Boil the fruit the night before to save time.
• If you boil the fruit on the day, let it cool to lukewarm before mixing. Ensure the fruit is not hot before adding it to the batter.
• Use baking paper and foil to keep the cake moist during storage.
• Feeding the cake with brandy every 10 days deepens the flavour.
What readers are saying:
Readers who have made this recipe are raving about it! Here is what they had to say:
Sam, ten of us baked this cake for our annual Xmas bake off ( now in its tenth year) and it is DELICIOUS!!!!! The chocolate flavour makes it even better.
Made your Milk stout Christmas cake last night. Wow, what a winner. Going to make 2 more today as gifts.
Thank you
Easy stout fruit cake recipe
Ingredients
- 1 340ml bottle Castle Chocolate Milk Stout or milk stout + 2 tsp cocoa
- 1 1/2 cups raisins or sultanas or a mix of both
- ½ cup dried cranberries
- 1 cup whole glace cherries
- 1/4 cup citrus peel glace
- 1 cup sugar 220 grams
- 125 grams salted butter
- 1 tsp baking soda
- 2 cups flour 300 grams
- 2 tsp baking powder
- 1 large free-range egg
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. Stir regularly, keeping a watchful eye to prevent the liquid from bubbling over. 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
Storage instructions for stout fruit cake:
You can store this fruit cake tightly wrapped at room temperature. First, wrap it in baking paper, then foil, and store it in an airtight container. It keeps well for several weeks. If you want to mature it, drizzle a little brandy over the cake every 10 days or so. Re-wrap it well each time. This will deepen the flavour and keep it moist. The cake freezes well. Wrap in baking paper and foil, then place in a freezer bag. Freeze for up to three months. Thaw overnight in the fridge, then bring to room temperature before serving. Typical fruit cake storage guidelines:• Keep wrapped to prevent drying out
• Store in a cool, dark place
• Feed with brandy or rum if desired
• Avoid repeated temperature changes
• Slice only what you need to keep the cake fresher longer Omit the stout and use water if you prefer and want to keep it alcohol-free.
A few other recipes you might like:
Apple and mince pie crumble bars
Easy deep-filled Christmas mince pies
My ultimate indulgent fruitcake recipe
Baked apples with brandy-soaked raisins
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This looks amazing! Thanks for sharing such great pics and I look forward to trying some of your recipes!
Sam, Honestly this looks so good. Definitely one to make. Please can I ask you, maybe, a silly question. How do we go about printing out some of your recipes. I find that sometimes if I don’t have a hard copy I forget that the recipe is there. Thanks. Jenny
Your photos are always so wonderful. This cake looks stunning!
Hi Jenny not a silly question about the printing, I would like a printer friendly version icon on the page as well.
Thanks so much Jennifer 🙂
Thanks Kristy and its a pleasure
So beautiful, cake sounds delicious, thanks for sharing an old family recipe, those are always the best!
Just wondering if the Castle Stout is any different to any other stout that you would buy around the world, we live in
Australia?
Made you Milk stout Christmas cake last night. Wow what a winner. Going to make 2 more today as gifts.
Thank you Thank you
Thats great Sylvia 🙂 – and so easy right?
Sam, ten of us baked this cake for our annual Xmas bake off ( now in its tenth year) and it is DELICIOUS!!!!! The chocolate flavour makes it even better. Have a fab year. Dani
Thanks Dani and Im glad you enjoyed it. I just love how easy it is. I made it again for xmas and hte family loved it. Have a great year too xx
Hi I am not a fan of peel glaced or otherwise. Could I sub in more cranberries os some other dried fruit?
Dear Sam – I baked this delicious cake for Christmas in 2020 . I managed to find Castle Chocolate Stout then , but can’t find it this year. Do you perhaps know if it is still available, please?
Regards
Karin
Hi Karin – as far as I know, its no longer available. Just use normal stout and add a tablespoon of cocoa powder.