Guinness Fruit Cake

By Sally James
A rich, moist and succulent fruit cake that will keep for several months, and improve with age! Made with plump dried fruit, and a cake mix with Guinness and treacle, it’s perfect for Christmas.


    • Baking soda
    • brown sugar
    • Butter
    • diced candied ginger or peel
    • eggs
    • grated rind of 1 orange
    • mixed dried fruit
    • nutmeg
    • allspice and cinnamon
    • orange juice or sherry
    • plain flour
    • treacle (or golden syrup)
    • warm Guinness
    • whisky


    1. Cover fruit with orange juice and allow to macerate overnight. Drain well.
    2. Preheat oven to 325°F. Grease and line a 9 or 10 inch cake tin with brown paper or parchment.
    3. Using electric beaters, cream together the butter and sugar until light and fluffy. Add the rind and treacle and beat again until incorporated.
    4. In a separate large bowl, Combine the Guinness with the baking soda and carefully beat in the eggs.
    5. Sift the flour and spices together, and gently fold a quarter into the creamed butter and sugar. Add a third of the Guinness mixture, and continue to add remainder of flour and Guinness alternately, ending with flour.
    6. Stir in the macerated dried fruit and the ginger, and mix well.
    7. Pour into the prepared pan and bake for 1 hour, then reduce oven to low then cook for a further 1½ hours or until a skewer inserted in the center comes out clean.
    8. Take out of oven, immediately sprinkle with the whisky, cover top with a sheet of parchment and then wrap a layer of newspaper and a towel around the cakepan. Allow to cool like this. (This cake is best stored for at least 1 week before eating to allow flavours to develop and will get even better after a month. Store in a sealed container in a cool spot for up to 3 months.)