Young’s Double Chocolate Stout Holiday Cake


3 Cups (450g) All Purpose Flour
¼ tsp Nutmeg
¼ tsp Cinnamon
A pinch of salt
2 Sticks of butter (225g) softened
1 ½ Cups of Soft Brown Sugar (330g)
1 Cup (225g) Currants
1 Cup (225g) Golden Raisins or sultanas
½ Cup (115g) shredded carrot peel (we used organic colored carrots) and almonds (chopped)
The zest of one lemon
4 Large Eggs
1 tsp golden syrup (you can find this at Cost Plus World Market)
1 tsp baking Soda
½ Cup (115g) Glace Cherries
½ Pint Young’s Double Chocolate Stout


1. Sift the flour into a bowl. Then add salt, nutmeg and cinnamon.

2. Mix in the butter to the mixture before adding the sugar, dried fruit, peel and almonds (Soaking the dried fruit and peel in a small amount of stout overnight makes for an even richer cake).


3. Lightly beat the four eggs and dissolve in the baking soda and add in lemon zest

4. Mix the egg/zest/soda combo into the dry mixture.

5. Continuously stir the mixture while adding in the cherries and golden syrup.

6. Add the ½ pint of Young’s Double Chocolate Stout to the mix – You can drink the rest…yea!


7. Spoon the mixture into a well-greased & floured cake pan. We used a bundt pan for more festive decoration.

8. Bake at 375 degrees (F) for around 1 hour and 15min …or until you can poke it with a toothpick and it comes out clean.


9. Leave to cool, decorate with icing- (We chose to make a light glaze)


Icing: For decoration- In a medium bowl, stir milk into sugar. Add vanilla. Drizzle on your favourite dessert. More sugar can be added to thicken or more milk to thin depending on desired consistency.

1 ¼ Cup Powdered Sugar

2 Tablespoons of Milk

½ Teaspoon Vanilla Extract



And finally… Enjoy with friends!