Castle Milk Stout Chocolate fruit cake recipe

Festive season with a twist

With the festive season fast approaching, top South African food personality and Drizzle and Dip blogger Sam Linsell has recreated a traditional fruit cake recipe with a Castle Milk Stout Chocolate twist, introducing flavours of toffee, butterscotch and coffee to the dessert menu.

The Castle Milk Stout family expanded with the reintroduction of Castle Milk Stout Chocolate earlier this year and has been received with aplomb by beer fans. Made with real cocoa, Castle Milk Stout Chocolate is brewed with speciality malts to create a malty chocolate character; this richness is complemented by the creamy smooth taste of Castle Milk Stout.

“Castle Milk Stout Chocolate is slightly sweet but with bittersweet hints around the edges. And of course it has the same full-bodied, smooth and creamy mouthfeel which the brand is known,” said Castle Milk Stout General Manager Julian Remba.

With the festive season fast approaching, top South African food personality and Drizzle and Dip blogger Sam Linsell has recreated a traditional fruit cake recipe with a Castle Milk Stout Chocolate twist.

 Sam Linsell says: “This is a very easy boiled fruit cake recipe with the Castle Milk Stout Chocolate giving it a lovely depth of flavour. You can substitute the cranberries for raisins.”

Ingredients

  • 1 x 340ml bottle Castle Milk Stout Chocolate
  • 11/2 cups raisins or sultanas (or a mix of both)
  •  ½ cup dried cranberries
  • 1 cup whole glace cherries
  • 1/4 cup citrus peel (glace)
  • 1 cup sugar
  • 125gm butter
  • ½ tsp baking soda
  • 2 cups flour
  • 2 tsp baking powder
  • 1 egg

Method

  1. In a medium pot add the fruit, Castle Milk Stout Chocolate, butter, sugar and baking soda and bring to the boil. Simmer over a low heat for 15 minutes. Set aside to cool. *this can be made the day before and left over night. 
  2. Preheat the oven to 150C and line a 23cl cake tin with baking paper on all sides.
  3.  Sift the flour and baking powder in a bowl.
  4.  Add the egg and the cooled fruit mix and stir by hand until well incorporated.
  5.  Tip the batter into the prepared tin and bake for 1½ hours (90 minutes).