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Chocolate and Guinness Fruit Cake

Chocolate and Guinness Fruit Cake

Brought to you by: OcadoLife
3.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 20

Everyone will want a slice (or two) of this sensational Chocolate and Guinness Fruit Cake from cookbook writer and Bake Off star Benjamina Ebuehi – which is perfect for Christmas. “I love using Guinness in this cake as it brings a delicious malty flavour and goes really well with the chunks of dark chocolate,” says Benjamina. The cake stays wonderfully moist and fudgy, ready to unwrap and tuck into over the coming weeks. You can swap in whatever dried fruit you like. Dried cherries, currants and figs work well here too. Just be sure to keep the total weight of the fruit is the same. Looking for more Christmas bake recipes? Look no further.
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  • 175g sultanas
  • 200g raisins
  • 150g dried cranberries
  • 175g chopped dates
  • 50g mixed peel
  • 440ml Guinness
  • 200g unsalted butter, softened
  • 200g dark muscovado sugar
  • 1 orange, zest finely grated
  • 2 tbsp malt extract
  • 3 large eggs
  • 175g plain flour
  • 1½ tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 tbsp cocoa powder
  • 50g ground almonds
  • ½ tsp fine sea salt
  • 60g 70% dark chocolate, roughly chopped


Step 1

Put the sultanas, raisins, cranberries, dates and mixed peel in a large bowl, pour over the Guinness, then cover and leave to soak for at least 8 hrs or overnight.

Step 2

The following day, preheat the oven to 150°C/130°C fan/gas 2. Line the base and sides of a deep 20 cm cake tin with baking paper, making sure it stands about 7 cm higher than the rim.

Step 3

In a mixing bowl, beat the butter, sugar, orange zest and malt extract with an electric whisk for 3-5 mins, until creamy. Add the eggs, one at a time, beating well after each addition.

Step 4

In a separate bowl, sift together the flour, baking powder, cinnamon, cloves, cocoa powder, ground almonds and salt. Tip the dry ingredients into the egg mixture and mix briefly with a wooden spoon, until smooth.

Step 5

Stir in the dried fruit and its soaking liquid, followed by the chocolate. Scrape the batter into the prepared tin and bake for 2 hrs 20 mins, until a skewer inserted into the centre comes out clean. Remove from the oven and let it cool completely in the tin. When cool, remove from the tin; wrap well in baking paper-lined kitchen foil and store in an airtight container for up to 3 weeks, or freeze for up to 3 months.

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