Rich Fruit Cake with Coopers Stout and Sour Cherries
“This moist and delicious celebration cake uses spelt flour which is an ancient grain related to bread flour. It has become popular of late as it can be tolerated by many people who are sensitive to wheat. This recipe makes one very large square or round cake and serves approx 50.” Holly Davis
Servings Prep Time
20people 12hours
Cook Time
10minutes
Servings Prep Time
20people 12hours
Cook Time
10minutes
Ingredients
Instructions
  1. Combine all the dried fruit and spices with the orange zest and miso.
  2. Soak the mixture in the stout and orange juice overnight.
  3. Next day, pour in the coconut oil or butter and the nuts and mix well.
  4. Combine the flours and add half of the flours, a little at a time, mixing well.
  5. Continue to add flour until mix is a soft dolloping consistency; you may not need all the flour depending on how much liquid has been taken in by the fruit.
  6. Preheat oven to 160°C.
  7. Pour the mixture into a lined, well-oiled, deep 24cm square or round cake tin.
  8. Decorate with the glace ginger tiles.
  9. Place cake, covered with foil, in the oven.
  10. Bake for 1 hour and 20 minutes and then carefully remove the foil.
  11. Bake a further 20 minutes at 180°C.
  12. Test with a metal skewer; if it does not come out clean return the tin to the oven, lower the temperature to 160˚C and cook a further 10–15 minutes and test again.
  13. Once cooked through, remove from the oven. Cool on a wire rack before taking out of the tin.
  14. Once cold you can wrap cake in parchment paper and then foil and keep in a cool cupboard or pantry until ready to serve, or ice cake in the traditional way and keep refrigerated.
  15. Remove from the oven, cool on a wire wrack before taking out of the tin
Recipe Notes

This recipe makes 1 very large square or round cake and serves approximately 50.

TIP: This is a lovely moist cake and it keeps well for weeks, when stored in a cool spot in an airtight container. If you use coconut oil instead of butter don’t refrigerate the cake before serving as this hardens the crumb; just keep cool and airtight.

Happy Wholefood Celebration

This recipe uses spelt flour which is an ancient grain related to wheat. It has become popular of late as it can be tolerated by many people who are sensitive to wheat gluten. Spelt flour can be found in health food stores and some supermarkets and can be used in baking in much the same way as wheat.

* Spelt is a great source of copper, manganese, protein and zinc. Read more about spelt.

See Holly’s Healthy Wholefood Cooking Pantry Guide in our guides section

Find out more information about Holly and her wholefood cooking classes

Share this: