If you like a good fruit loaf, you’re in for a treat with this chocolate ale fruit cake. It’s virtually fat-free and is tangy and moist with a nice chewy texture. Serve it with a wedge of cheese for a lunchtime special. It’s also delicious toasted with butter.
In case anyone hasn’t heard, there is a new series of Baking Mad with Eric Lanlard coming to Channel 4. It started yesterday on 5 March at 12:05 and will run every day for 4 weeks. Each 30 minute episode will feature three members of the public. They’ll attend his cookery school, Cake Boy, to demonstrate their baking skills and take part in a “Bake Off”. Our very own Dom of Belleau Kitchen will be featuring on 15 March.
Chocolate Ale Fruit Cake
So that I can share in the fun, I’m baking one of Eric’s recipes developed especially for the series. Amazingly I still had some chocolate ale left over from the triple chocolate ale brownies I made a year ago and even more amazingly it was still potable. Taking this as a good omen I decided to have a go at making this chocolate ale fruit cake. Baking Mad provided the flour, sugar and my chosen recipe. Although, I did, of course, tinker with the latter somewhat.
Thanks for visiting Tin and Thyme. If you make this chocolate ale fruit cake, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
Chocolate Ale Fruit Loaf. PIN IT.
Chocolate Ale Fruit Cake – The Recipe
Chocolate Ale Fruit Loaf
- 390 g dried mixed fruit of your choice (I used mostly raisins, but some pineapple & some papaya).
- 250 ml chocolate ale or beer of your choice
- 100 g dark muscovado sugar
- 2 large eggs (I used duck eggs)
- 85 g self-raising flour
- 100 g wholemeal self-raising flour
- 3 tsp mixed spice (my mix was allspice, cinnamon, mace, cloves & cayenne)
- The day before baking, place the dried fruit in a bowl with the chocolate ale. Give it a good stir, cover with a plate and leave in a warm place to soak.
- The next day, stir in the sugar, then beat in the eggs.
- Sift in the flours and spices, then fold in to the fruit mix.
- Pour the batter into a buttered 21.5 x 11 cm silicone loaf mould, or lined tin. Bake at 140℃ (275℉, Gas 1) for 1.5 hrs or until risen, golden in colour and firm to the touch. Leave to cool in the tin for 15 minutes then turn out onto a wire rack to cool completely.
- Serve sliced with butter or a good wedge of cheese.