This virtually fat-free loaf cake is tangy and moist with a nice chewy texture. It's particularly good served with a wedge of cheese or toasted with butter.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Soaking time1 dayd
Total Time1 dayd1 hourhr50 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: beer, cake, chocolate ale, fruit cake, fruit loaf
3tspmixed spice(my mix was allspice, cinnamon, mace, cloves & cayenne)
Instructions
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.
Notes
If you don't have a warm place to leave the fruit overnight, heat the ale first before adding to the bowl. Just ensure you don't bring it to the boil.You can use a slightly larger loaf tin, but you'll need to reduce the cooking time a little.Will last for a week in an air tight container. Best toasted when its a few days old.