Cake & Cookie Recipes > Stout Cake

How to make stout cake:
A fruit cake enriched with stout.


8oz butter
8oz soft brown sugar
4 eggs, lightly beaten
10oz plain/all purpose flour
4oz mixed peel
2 level teaspoons mixed spice
4oz walnuts, finely chopped
8oz sultanas
8oz raisins
8 – 12 tablespoons stout
(see measure conversions for more information)


- Preheat the oven to 325oF/170oC/gas mark 3.
- Grease and line an 8 inch round cake tin.
- Cream the butter and sugar together until light and fluffy in colour and texture.
- Gradually beat in the eggs, a little at a time.
- If the mixture curdles add a little flour.
- Sift the flour and mixed spice together and fold into the creamed mixture with a metal spoon.
- Gently stir in the raisins, sultanas, mixed peel and chopped walnuts.
- Stir 4 tablespoons of stout into the mixture to form a soft dropping consistency.
- Spoon into the cake tin and bake in the centre of the oven for 1 hour, then reduce the heat to 300oF/150oC/gas mark 2 for another 1 1/2 hours.
- Leave in the tin for about ½ hour before turning out to cool on a wire rack.
- Prick the base of the cake with a skewer and spoon over the remaining stout.
- Keep the cake in a tin for one week before eating.