Milk stout chocolate festive fruit cake
|1x 340 ml||beer — chocolate milk stout|
|1 1/2 cup||raisins — or sultanans|
|1/2 cup||dried cranberries|
|1 cup||glacé cherries — whole|
|1/4 cup||candied citrus peel|
|1/2 tsp||baking soda|
|2 tsp||Robertson's baking powder|
Preheat the oven to 150°C and line a 23cl cake tin with baking paper on all sides.
In a medium pot add the fruit, Castle Milk Stout Chocolate, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool. *this can be made the day before and left over night.
Sift the flour and baking powder in a bowl.
Add the egg and the cooled fruit mix and stir by hand until well incorporated.
Tip the batter into the prepared tin and bake for 1½ hours (90 minutes).
The cranberries can be subsituted for raisins.
Recipe by Sam Linsell (Struik Lifestyle) for Castle Milk Stout.
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