Ingredients for Gerri's Sticky Stout Fruitcake
- All Bran Cereal
- 1 cup brown sugar
- 1 cup mixed dried fruit
- 1 cup stout
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Ginger
- 2 large eggs
- ½ cup self-raising flour
- 2 cups rolled oats
- ¼ teaspoon ground cloves
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How to Make Gerri's Sticky Stout Fruitcake
- Combine 2 cups rolled oats, 1 cup brown sugar, 1 cup mixed dried fruit (raisins, cranberries, currants), and 1 cup stout in a large bowl.
- Cover and refrigerate overnight (at least 8 hours) to allow the fruit to soak.
- Preheat oven to 350°F (175°C). Grease and flour one 8-inch round cake tin and one 9x5 inch loaf tin.
- In a separate bowl, whisk together 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 2 large eggs, and ½ cup self-raising flour.
- Gently stir the spice mixture, eggs, and flour into the soaked fruit and stout mixture. Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake tins.
- Bake for 30-40 minutes for the round cake and 40-50 minutes for the loaf cake, or until a wooden skewer inserted into the center comes out clean. Cover the tops with foil during the last 15-20 minutes of baking to prevent over-browning.
- Let the cakes cool completely in the tins before serving or freezing.
- To freeze, wrap each cake individually in plastic wrap, then in a layer of foil, for long-term storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
0g
Carbs
5g
