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Photo of Stout fruit cake by WW

Stout fruit cake

Total Time
2 hr 50 min
40 min
2 hr 10 min


Reduced fat oil spread

250 g

Mixed dried fruit

2¾ cup(s), (500g)


1 cup(s), (170g), pitted, chopped

Glace cherries

½ cup(s), (100g), quartered

Granulated stevia sweetener

110 g, (1/2 cup)

Bicarbonate of soda

½ tsp


4 medium, lightly beaten

Plain flour

2¾ cup(s), (410g)

Mixed spice

3 tsp

Cocoa powder

¼ cup(s), (55g)

Stout beer

185 ml, (¾ cup)


  1. 1 Place spread, mixed fruit, prunes, cherries, stevia and ⅔ cup (160ml) water in a large saucepan over medium-high heat. Cook, stirring occasionally, until spread is melted. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes to allow fruit to absorb some of the liquid. Remove from heat. Stir in bicarbonate of soda. Set aside to cool completely.
  2. Preheat oven to 150°C. Line a 6cm-deep, 20cm (base measurement) square cake tin with 3 layers of baking paper.
  3. Stir eggs into cooled fruit mixture. Stir in sifted flour, mixed spice, cocoa and stout until combined. Spoon mixture into prepared tin. Smooth top. Bake for 2 hours or until a small knife inserted into cake comes out clean.
  4. While still warm, wrap cake tin in foil and a clean tea towel. Place a wooden board on top of cake and turn upside down to cool completely in tin. Remove cake from pan and serve dusted with icing sugar.