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Guinness and Brazil Nut Fruit Cake

This flavorful fruit cake made with real Guinness® creates the perfect after-dinner treat for your holiday meals.


1 pound mixed dried fruit (raisins, currants, prunes, cranberries)

1 cup orange juice

½ pound butter

2 cups brown sugar

Grated rind of 1 orange

2 tablespoons treacle (or golden syrup)

1¼ cup warm Guinness®

1 teaspoon baking soda

4 eggs

4 cups flour

1 teaspoon each nutmeg, allspice and cinnamon

3 ounces diced candied ginger or peel

½ cup Brazil nuts, chopped

2 tablespoons whisky


  1. Cover fruit with orange juice and allow to macerate overnight. Drain well.
  2. Preheat oven to 325°F. Grease and line a 9×13” baking dish with parchment paper.
  3. Using electric beaters, cream together the butter and sugar until light and fluffy.  Add the rind and treacle and beat again until incorporated.
  4. In a separate large bowl, combine the Guinness® with the soda and carefully beat in the eggs.
  5. Sift the flour and spices together, and gently fold a quarter into the creamed butter and sugar. Add a third of the Guinness® mixture, and continue to add remainder of flour and Guinness® alternately, ending with flour.
  6. Stir in the macerated dried fruit and the ginger and nuts, and mix well.
  7. Pour into the prepared pan and bake for 1 hour, then reduce oven to low and cook for another 1 – 1/ 2 hours or until a skewer inserted in the centre comes out clean.
  8. Take out of oven, immediately sprinkle with the whisky, cover top with a sheet of parchment and then wrap a layer of newspaper and a towel.  Allow to cool like this.  (This cake is best stored for at least 1 week before eating to allow flavours to develop and will get even better after a month.  Store in a sealed container in a cool spot for up to 3 months.)

Nutritional Information

Based on 24 servings.

Per serving:

Calories 330
Total Fat 11g
Saturated Fat 6g
Monounsaturated Fat 2.5g
Polyunsaturated Fat 1g
Cholesterol 55mg
Sodium 100mg
Carbohydrates 54g
Dietary Fiber 2g
Protein 4g