While the cooking with beer competition is still under way I thought I’d post an old recipe and hopefully inspire a few more of you to enter.
It’s best if you leave the fruit to soak for 12-24 hours but if you are in a rush then you don’t have to. You can also change the ale for something else that’s malty, quite sweet and caramely but then it wouldn’t be Old Peculiar cake.
Golden brown, sweet and moorish
Ingredients
- 500ml Bottle of Theakston Old Peculiar (500ml)
- 140g dried cranberries
- 140g mixed peel
- 180g soft brown sugar
- 150g self-raising flour
- 500g small currants
- 3 eggs
- 180g wholemeal self-raising flour
- 3 tsp mixed spice
Method
- Put the cranberries, mixed peel and currants in a pan, cover with the ale and heat for a few mins until hot, cover and leave for 24hours
- Preheat oven to 140Degrees C
- Add the rest of the ingredients and mix well
- Bake for 75mins until brown and firm to the touch.
- Remove and allow to cool on a wire rack.
Scoff with butter or Wensleydale cheese!
I now know what the next cake I’ll be baking for @olivercocker will be!
Not renowned for my cooking or my baking, this is the cake that might just make me buy a cake tin!
I’m going to try this recipe. Has the fat(margarine, butter or oil) been accidentally left out of the recipe or is this a fat-less recipe? Just need to check before I start to bake! Thank you.
No problem it’s a butter free recipe
Baked this 3 years ago, turned out great and was delicious.
Am going to make it this year for Christmas. Just so happy Theaksons is available here in NZ.
Made this a few years ago and everyone loved it. Lost the recipe but luckily found it again so making it again this year, this time in NZ