Fruit and Stout Cake
There is a fruitcake for everyone! You will miss out if you dismiss it. Try this Fruit and Stout Cake as just one of many options.
- Yield: Makes one 9-inch loaf
Photography: Sang An
Source: Martha Stewart Living, December 2000
- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 12 ounces (2 cups) prunes, pitted, chopped into 1/2-inch pieces
- 8 ounces (1 1/2 cups) golden raisins
- 8 ounces (1 1/2 cups) currants
- 1 1/4 cups stout, such as Guinness, plus more for dousing
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup light-brown sugar, firmly packed
- 2 eggs
Heat oven to 300 degrees. Brush a 9-by-4 1/2-inch loaf pan with butter. Line pan with parchment; brush with butter. Set aside.
Combine the prunes, raisins, and currants in a medium bowl. Add 1/2 cup stout, and let stand.
Sift flour, baking powder, nutmeg, and cinnamon. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each, scraping down sides twice. Add dry ingredients in two additions; mix just to combine. Fold in fruit mixture.
Pour batter into pan. Bake until dark brown and set and a cake tester inserted into the middle of cake comes out clean, about 3 1/2 hours. (Cracks will appear on top of cake.) Remove from oven; sprinkle with 1/2 cup stout. Let stand on wire rack 30 minutes. Remove from pan; discard parchment; let cool completely.
Wrap in cheesecloth or muslin. Douse fruitcake with remaining 1/4 cup stout. Store in a cool, dark, dry place, dousing with 1/4 cup stout once a week for at least 1 month before serving.