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Chocolate ale fruit cake

  • Total Time

    1h 35m
    • Prep Time

      20m
    • Bake Time

      1h 15m
  • Makes

    1


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

Method

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

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

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

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

  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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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