A traditional fruit cake, with the fruit generously steeped in Humpty Dumpty’s strong brown Christmas Crack ale – thanks to Ian Case for this recipe
100g dates (chopped)
60g mixed candied citrus peel
1 orange, grated zest & juice
190g dark muscovado sugar
300ml HUMPTY DUMPTY BREWERY Christmas Crack ale
3 eggs (beaten)
320g plain flour (sifted)
2 tsp ground mixed spice
1 tsp baking powder
50g flaked almonds
20g light muscovado sugar
Preheat oven to 160C
Line (with baking paper) a large, deep cake tin
- Put the butter, dried fruits, orange zest and juice, sugar and Christmas Crack in a large saucepan. Bring slowly to the boil, stirring until the sugar has dissolved, then turn down the heat & simmer for 15 minutes. Take off the heat and cool for 10 minutes.
- Stir the beaten eggs into the saucepan mixture, then the sifted flour, baking powder and mixed spice and mix well to a thick but still runny mixture.
- Pour into the prepared cake tin, smooth the top with the back of a spoon and sprinkle on the sugar & flaked almonds. Gently push the almonds part way into the batter with your hand and pat them down.
- Bake in the pre-heated oven for 1.5 hours (90 minutes) or until a skewer inserted into the centre of the cake comes out clean (check this after 75 minutes). If the top is browning too quickly, cover with foil for the remaining cooking time – do not let the cake cook too long & dry out!
- Remove from oven & let stand for 20 minutes, turn out and remove baking paper. Leave to cool completely on baking rack.
Ideally store if an air tight tin for a couple of days before eating, the cake will keep for several weeks if wrapped in foil in a lidded tin in a cool place.
Serve sliced on its own, or spread with butter, and a glass of CHRISTMAS CRACK!