Fruit and Stout Cake
Photography: Sang An
Martha Stewart Living
Yield Makes one 9-inch loaf
- 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.
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