390gdried mixed fruit of your choice(I used mostly raisins, but some pineapple & some papaya).
250mlchocolate aleor beer of your choice
100gdark muscovado sugar
2large eggs(I used duck eggs)
100gwholemeal self-raising flour
3tspmixed 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.
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.