Elizabeth Guy’s Wold Top Ale Fruit Loaf

Cakes & BakingServes 8

Perfect for cold January days with a cup of Yorkshire Tea, this fruit loaf has no added fat, so is perfect for the January diet!  (if you don't serve with cheese, that is!) This recipe uses Wold Top Ale, but you could use any good bottled Yorkshire ale from your local brewery.  


4509 (1Ib) small currants

140g (5oz) raisins

140g (5oz) peel

1 bottle of strong bottled beer such as Wold Top Brewery Ale

170g (6oz) soft dark brown sugar

170g (6oz) self-raising flour

170g (6oz) wholemeal self raising flour

3 teaspoons mixed spice

3 eggs


  1. Put the dried fruit into a large pan and cover with the bottled beer. Gently heat the fruit until the beer is hot. Remove from the heat, cover and leave overnight.
  2. Add the sugar, flours, mixed spice and eggs to the fruit mixture and stir well until all the ingredients are combined.
  3. Divide the mixture between two greased loaf tins lined with parchment paper.
  4. Bake at 140C for 1 1/4 hours until risen, pale brown and firm to the touch.
  5. Cover with a tea towel in the tins and leave to cool.
  6. Wrap tightly in cling film and keep in a cool, dry place for up to 6 weeks. Delicious on its own or buttered or served with a piece of Wensleydale cheese.