Lynne's Recipe for Guinness Fruit Loaf

Tue 20th January 2015 at 12.00 am - 12.00 am

Whilst there was a lot of praise for the home baking which was available at the Rotary Coffee Morning, the Guinness Fruit Loaf baked by Rotarian Lynne Chambers,was tremendously popular. Lynne has allowed me to display the recipe which she uses below.

Guinness Fruit Loaf
These ingredients make two loaves:
500g/1lb 2ozs small currants
140g/5ozs raisins
140g/5ozs mixed peel
500ml/17fl ozs Guinness or any strong bottled beer  - there are some Scottish ones that are good but I usually use Guinness for baking sales
180g/7ozs soft dark brown sugar
150g/5 1/2ozs self raising flour
180g/7ozs wholemeal self-raising flour
3 tsp mixed spice
3 free range eggs beaten
1. Put the dried fruit into a large pan and cover with the bottled beer
2. Gently heat the fruit until the beer is hot but not boiling.  
    Remove from the heat, cover and leave overnight
3. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1
4. Add the sugar, flours, mixed spice and eggs to the fruit mixture.  
    Stir well until all the ingredients are combined.
5. Divide the mixture between two greased 500g/1lb 2ozs loaf tins
6. Bake for 1 1/4 hours until risen, pale brown and firm to the touch
7. Cover with a tea towel and leave on a wire rack to cool
8. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks.  
This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese.