Beer-Infused Fruit Loaf
Traditional British Recipes

Beer-Infused Fruit Loaf

In the Oven
serves 2

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.

BreadBakeAfternoon-tea
12 hrs prep1 hr 30 mins cook13 hrs 30 mins total

  1. 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.

  2. The next day, heat the oven to 140C fan 120C/Gas 1. Grease and line two 500g loaf tins.

  3. 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.

  4. 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.

  5. Leave the loaves in their tins for 10 minutes, then turn them out on to a wire rack and cool completely before slicing.

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