• 30 Ratings

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.




  • 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.


30 Ratings
  • 5 star values: 10
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1