This is a delicious cake to bake at Christmas, or any time of the year if you enjoy fruit cake. The stout adds a lovely depth of colour and flavour, the chocolate adds richness and the orange adds a little freshness.
I am unsure of the original source of the recipe but my Mum has been making this cake for many, many years as my sister loves it and puts in a request every Christmas.
If you’d like to make your own fruit mince pies, like the ones in the photo, here is our recipe.
Stout, Chocolate and Orange Fruit Cake
- 500 g raisins
- 250 g pitted prunes roughly chopped
- 250 g pitted dates roughly chopped
- 125 g currants
- 125 g sultanas
- 1 x 440 ml can of stout eg. guinness
- zest of 1 orange
- ⅓ cup orange juice
- 250 g butter softened
- 1½ cups brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 2 cups plain flour
- ½ cup self-raising flour
- 3 tsp ground cinnamon or your favourite spice mix
- 200 g dark chocolate chopped
- ¼ cup orange marmalade
- blanched almonds to garnish (optional)
- pecans to garnish (optional)
- Place the dried fruit in a large bowl and add the stout, orange zest, juice and mix. Cover and allow to soak for a couple of hours.
- Preheat the oven to 150C (140C fan-forced) and line a 23cm round cake tin with a couple of layers of brown paper followed by a layer of baking paper.
- Cream the butter, sugar and vanilla until light, and fluffy then add the eggs, one at a time, beating well before adding the next egg.
- Add the fruit mixture to the creamed mixture and mix to combine.
- Add the chocolate and marmalade and mix to combine.
- Sift together the flours and cinnamon, then fold into the fruit mixture until well combined. Spoon mixture into the prepared cake pan and decorate the top with the almonds and/or pecans if using.
- Bake the cake for 2.5 to 3 hours or until firm to touch, and a skewer inserted in the centre comes out clean. Check the cake after the first hour or so, and if it's browning too quickly, cover loosely with foil.
- When the cake is cooked, remove it from the oven and place it on a cooling rack and leave it to cool completely in the tin.
- When cool, remove it from the tin and wrap firmly in cling film or foil and store it in a dark place, such as the pantry, for a couple of weeks or in the fridge where it will keep for several months.