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A close up of a dark fruit cake Tried & Tested

Chocolate ale fruit cake

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Chocolate ale fruit cake as featured on Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:

    Total time:

  • Calories:
  • Cakes:1
  • Skill level:easy

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  • 390g 13⅞ oz Dried mixed fruits
  • 250ml 8½ fl oz Chocolate ale
  • 100g 3½ oz Unrefined dark muscovado sugar Unrefined dark muscovado sugar
  • 3tsp 3tsp Mixed spice
  • 2 2 Egg(s) (free range) beaten
  • 85g 3 oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 100g 3½ oz Self-raising wholemeal flour
  • Butter (unsalted) for greasing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the dried fruit into a large pan and cover with the bottled ale.

    Ingredients for this step

    • 390g 13⅞ oz Dried mixed fruits
    • 250ml 8½ fl oz Chocolate ale
  2. Classic mode Step 2

    Gently heat the fruit until the ale is hot, but not boiling. Remove from the heat, cover and preferably leave overnight.

  3. Classic mode Step 3

    When you are ready to cook the loaf, preheat the oven to 140°C ( 120°C fan, 275°F, gas mark 1) and grease a 25 x 11cm (10 x 4.5 inch) loaf tin with butter.

  4. Classic mode Step 4

    Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.

    Ingredients for this step

  5. Classic mode Step 5

    Pour the mixture into the prepared loaf tin. Bake in the preheated oven for an hour and a quarter until risen, pale brown and firm to the touch.

  6. Classic mode Step 6

    Take the loaf out of the tin and leave on a wire rack to cool, still in its tin.

  7. Classic mode Step 7

    Remove from the tin and wrap the loaf tightly in cling film. Keep in a cool dry place. This loaf is delicious toasted and buttered with raspberry jam or served with a piece of strong mature cheese.