Gerri's Sticky Stout Fruitcake

Indulge in the rich, luxurious flavors of Gerri's Sticky Stout Fruitcake, a moist and aromatic holiday treat brimming with the warmth of seasonal spices and the deep, malty notes of stout beer. This fruitcake stands out with its blend of plump dried fruits, orange zest, and a touch of treacle, creating a complex yet perfectly balanced sweetness. Baked to perfection with a mix of ground almonds and pecans, it achieves an irresistible density and texture. A glossy apricot jam glaze adds the final sticky touch, making it ideal for festive gatherings or as a thoughtful homemade gift. Best of all, this robust and flavorful cake only gets better with time, as the rich blend of ingredients continues to mature. Perfect for Christmas, celebrations, or when you simply crave a dessert steeped in tradition.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 10

Ingredients

• 450 g Dried mixed fruit (raisins, currants, apricots, cranberries)
• 250 ml Stout beer
• 125 g Unsalted butter
• 175 g Dark brown sugar
• 2 tbsp Honey
• 2 tbsp Treacle (or molasses)
• 1 orange (zested) Orange zest
• 75 ml Orange juice
• 225 g Plain flour
• 75 g Ground almonds
• 1 tsp Baking powder
• 2 tsp Mixed spice (or pumpkin pie spice)
• 1 tsp Ground cinnamon
• 3 pieces Large eggs
• 100 g Pecans (optional, chopped)
• 3 tbsp Apricot jam
• 1 tbsp Water

Directions

Step 1

In a large saucepan, combine the dried mixed fruit, stout beer, butter, dark brown sugar, honey, treacle, orange zest, and orange juice. Place over medium heat and bring the mixture to a gentle boil. Simmer for 5 minutes, stirring occasionally, then remove from heat and let cool for 30 minutes.

Step 2

Preheat your oven to 150°C (300°F) and line a 20cm (8-inch) round cake tin with baking parchment.

Step 3

In a large mixing bowl, sift together the plain flour, ground almonds, baking powder, mixed spice, and cinnamon. Make a well in the center.

Step 4

Add the cooled fruit mixture into the dry ingredients. Mix well with a wooden spoon until fully incorporated.

Step 5

Beat the eggs in a small bowl and stir them into the batter. If using pecans, fold them in at this stage.

Step 6

Pour the mixture into the prepared cake tin, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 2 hours, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil after the first hour.

Step 8

Remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then, transfer to a wire rack to cool completely.

Step 9

To make the sticky glaze, warm the apricot jam and water in a small saucepan over low heat until melted. Brush the glaze generously over the top of the cooled cake.

Step 10

Let the glaze set before serving. For best results, store the cake in an airtight container for a day or two before serving to allow the flavors to deepen.

Nutrition Facts

Serving size	(1795.9g)

Amount per serving	% Daily Value*
Calories	5786.9

Total Fat 235.6g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 834.8mg	0%
Sodium 803.1mg	0%
Total Carbohydrate 867.6g	0%
Dietary Fiber 55.8g	0%
Total Sugars 579.1g
Protein 82.5g	0%

Vitamin D 120IU	0%
Calcium 884.1mg	0%
Iron 29.5mg	0%
Potassium 5867.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 5.6%

Carbs: 58.6%