Cheery Beery Christmas Cake

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It's Time to Make the Christmas Cake!

As a kid, my mum and I would settle down to make the Christmas Cake every year at the start of November. The house would fill with the scent of cinnamon and nutmeg, and for the next few weeks we'd feed the cake with all sorts of spirits.

Of course, since discovering how incredible beer is, I've found a way to incorporate this incredible drink into everything, including my Christmas cake. If you want to try a beery Christmas cake, try my recipe below..


  • 450g plain flour
  • ¼ tsp nutmeg
  • ¼ cinnamon
  • ¼ tsp ginger
  • a pinch of salt
  • 225g unsalted butter
  • 330g soft brown sugar
  • 680g assorted dried fruit, orange peel and cherries (Soak the fruit overnight in a barley wine for extra richness)
  • Lemon zest
  • 4 large eggs (beat them first and get lots of air into them)
  • 1 tsp golden syrup
  • tsp bicarbonate of soda
  • ½ pint of a malty beer - I like Lancaster Bomber, Old Thumper, Owd Rodger and Imperial Red
  • Wychwood Imperial Red product image
  • Lancaster Bomber procuct image
  • Owd Rgdger product image
  • Old Thumper product image


Sift together the flour, salt, bicarb and spices and then rub in the butter.
Stir in the sugar and dried fruit, before adding the eggs and lemon zest.

Mix continuously as you add the syrup and then the beer.
Pour the mixture into a well greased baking tin and bake for three hours at gas mark 5.
Enjoy the rest of the bottle whilst you wait
Once cooled, wrap the cake in foil and store in an airtight container. Add a spot of brandy (or a strong beer) each week leading up to Christmas.
I usually have to make two. The first is just too delicious to keep wrapped up til Christmas


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