The Market Managers Advent Recipe Blog 1st December – Stout/Porter Christmas Cake

Throughout December we would like to bring you recipes and foodie ideas from all our lovely traders, in the hope that this will inspire you to try new things this Festive Season, and also to buy local when you shop for the Christmas dinner ingredients!

To start us off we have a recipe for a really easy but delicious fruit cake which would be great for the Christmas table.

Craft Beer and Beyond

Craft Beer and Beyond

Craft Beer and Beyond are new traders at our markets, and sell beer from local breweries in Yorkshire. One of the breweries that they are agents for is The Hop Studio, based in Elvington, just outside York. The brewery produces a huge selection of beers, and Craft Beer and Beyond let people who may not have come across them anywhere else see what is on offer.

 

Stout/Porter Fruit Cake (works well as a Christmas cake!)

This recipe is adapted from a recipe using Guinness, and we have tried it with Hop Studio Treason porter and Avenoir oatmeal stout and both were lovely! Use whichever mixed fruit you prefer. We use gluten free flour, but it works well with the traditional variety too!

1 kilo mixed dried fruit: sultanas, currants, raisins, cherries, candied peel
One bottle (330ml) stout or porter
235g salted butter, softened
350g light brown unrefined sugar
3 medium eggs, lightly beaten
700g plain flour, sieved
2 teaspoons baking powder
1 teaspoon mixed spice
1 teaspoon freshly grated nutmeg
Pinch of ginger
1. Soak all the dried fruit in stout/porter for 24 hours or more.
2. Preheat the oven to 160 C / Gas 2 1/2. Line a 10 inch/ 25 cm cake tin, square or round, on bottom and sides.
3. Cream the softened butter and sugar in mixer until white and fluffy. Add beaten eggs very gradually, keeping mixer on medium speed.
4. Fold in sieved flour and all other dry ingredients. Add fruit mixture with liquid to flour. Pour mixture into the tin, smoothing out the top.
5. Cook for 1 1/2 hours, or until skewer inserted in top comes out clean. Check top of cake to make sure it is not too brown, cover if so.
6. Rest in tin for an hour, turn out on rack. Very crumbly if cut straight away.

 

Please share your thoughts on this recipe when you have had a go!

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