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.
- 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
- 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!