Old Fashioned Guinness Fruit Cake Recipe UK (with Dark Chocolate Drizzle)
Rated 5.0 stars by 1 users
Category
Guinness
Servings
12
Prep Time
45 minutes
Cook Time
50 minutes
Calories
375
Welcome to a quintessentially British treat with a luxurious twist!
Our Old Fashioned Guinness Fruit Cake combines the deep, malty richness of Guinness Draught, a medley of plump dried fruits, and the warm embrace of cinnamon, nutmeg, and ginger.
Topped with a velvety dark chocolate drizzle—crafted with Whitaker’s finest—this cake is a celebration of bold flavours and timeless comfort.
Pair it with a stout or a steaming cuppa for the perfect indulgence on cosy afternoons or festive gatherings.
Read on for the full recipe and let’s get baking.
Ingredients
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1¼ cups (300 ml) Guinness Draught
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1½ cups (225 g) mixed dried fruit (raisins, currants, chopped figs, dates, cherries)
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½ cup (120 g) unsalted butter, softened
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¾ cup (150 g) dark brown sugar
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2 large eggs
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2 cups (250 g) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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¼ teaspoon salt
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½ cup (60 g) chopped walnuts or pecans (optional)
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1 teaspoon vanilla extract
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4 oz (115 g) dark chocolate, finely chopped
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¼ cup (60 ml) heavy cream
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1 teaspoon butter (for extra shine)
For the Fruit Cake
For the Dark Chocolate Drizzle:
Directions
Soak the Fruits in Guinness
In a small saucepan, heat the Guinness Draught over medium heat until warm (do not boil).
Remove from heat and add the mixed dried fruit, stirring to combine.
Let soak for at least 30 minutes, or overnight for deeper flavour.
Make the Cake Batter
Preheat oven to 325°F (160°C).
Grease and line a 9-inch loaf pan or 8-inch round cake pan with parchment paper.
In a large bowl, beat the butter and dark brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
Gradually mix the dry ingredients into the butter mixture.
Fold in the soaked fruit (along with any remaining Guinness) and chopped nuts (if using).
Bake the Fruit Cake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Dark Chocolate Drizzle
In a heatproof bowl, add the chopped dark chocolate.
In a small saucepan, heat the heavy cream until just simmering (do not boil).
Pour over the chocolate and let sit for 2 minutes.
Stir until smooth and glossy, then mix in the butter for extra shine.
Drizzle & Serve
Drizzle the dark chocolate ganache over the cooled Guinness fruit cake.
Let the chocolate set for 10–15 minutes before slicing.
Serve and enjoy with a glass of Guinness or a cup of coffee!
Recipe Notes
If you have any questions how to make this Guinness fruit cake using our recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 12 slices.
Calories per serving: 375 calories per slice.
Remember: Please tag #whitakerschocolates with photos of your homemade Guinness-flavoured fruit cake.
What's the Story With Using Guinness for Baking?
Guinness, the iconic Irish stout with its velvety head and deep, roasted notes, might seem an unlikely star in the baking world, but it’s a match made in culinary heaven.
Created in Dublin in 1759, this dark beer has long been a pub staple, but its journey into cakes, breads, and puddings reveals a fascinating tale of flavour and tradition.
The magic of Guinness in baking lies in its complex profile.
Brewed with roasted barley, it brings a subtle bitterness and a rich, malty depth that goes beautifully with sweet ingredients like brown sugar and dried fruit.
In our Guinness Fruit Cake, the stout works wonders, tenderising the batter while infusing it with a distinctive, earthy warmth.
It’s not about booziness, the alcohol cooks off during baking, leaving behind a robust taste that elevates every bite.
Think of it as a secret ingredient that adds character, much like a splash of vanilla or a pinch of spice.
This isn’t a newfangled trick, either.
Using beer in baking goes back to Britain and Ireland’s long history of cooking.
In times past, ale was a pantry staple, often stirred into breads or cakes to enhance texture and taste.
Guinness, with its thick, creamy consistency, became a natural evolution of this tradition, especially in hearty recipes like fruit cakes or soda bread.
Over time, it earned a special place in festive baking, particularly around St. Patrick’s Day or Christmas, where its dark hue and bold flavour feel right at home.
When topped with Whitaker’s luxurious dark chocolate drizzle, the Guinness cake transforms into something truly delicious.
