I have adapted my maternal grandmothers never-fail, easy boiled fruit cake recipe and added Castle Chocolate Milk Stout which gives it a lovely depth of flavour. The slight bitterness offsets this sweet cake beautifully. I also can’t believe how easy it is to make and is now my go-to recipe for fruit cake and will be what I make this Christmas.
My grandmothers 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 havent 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. It bakes for 90 minutes which allows you to get on with other things. No elaborate decoration and garnishing 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.
*Cooks notes~ You can substitute the cranberries for raisins, and I like the very big seedless ones. If you live outside South Africa and dont have a chocolate flavoured Milk Stout available, simply add your favourite stout and add 2 teaspoons of cocoa powder. Or if you are wanting to keep the alcohol out, you can do as my granny did and use 1 1/2 cups of water instead. The fruit can be boiled the night before otherwise allow it to cool to luke warm before mixing it with the dry ingredients.
Recipe – Castle Chocolate Milk Stout fruit cake
- 1 x 340ml bottle Castle Chocolate Milk Stout
- 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
- 125gm butter
- 1 tsp baking soda
- 2 cups flour
- 2 tsp baking powder
- 1 free range egg
In a medium pot add the fruit, stout, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool *this can be made the day before and left over night.
Preheat the oven to 150C and line a 23cm cake tin with baking paper on all sides.
Sift the flour and baking powder in 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 doesnt need anything else.
- Disclaimer ~ this post is sponsored
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