Recipe
Beer-Infused Fruit Loaf
A moist fruit loaf steeped in malty beer, warmly spiced and made for slicing.
Ingredients
Method
720 mins prep90 mins cook810 mins total
Put the dried fruit in a saucepan and pour over the beer. Bring just to a gentle simmer, then remove from the heat, cover and leave to soak overnight.
The next day, heat the oven to 140C fan 120C/Gas 1. Grease and line two 500g loaf tins.
Stir the dark brown sugar, plain flour, self-raising flour and mixed spice into the soaked fruit. Add the beaten eggs and mix until evenly combined.
Divide the batter between the tins and smooth the tops. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until risen, lightly browned and firm in the centre.
Leave the loaves in their tins for 10 minutes, then turn them out on to a wire rack and cool completely before slicing.
Notes
Cool the loaves completely before wrapping. They keep well in a cool, dry place for several weeks.
About this recipe
This rich fruit loaf soaks dried fruit in beer before baking, giving the crumb a gentle malty depth and keeping it wonderfully moist. Slice it thickly for afternoon tea, with butter, raspberry jam or a wedge of Wensleydale.
