A BAKE FOR ALL SEASONS

Dark marsala & stout Christmas cake

Both stone and vine fruits are steeped in a blend of aromatic fresh chai masala tea and dark rum, which combine deliciously with dark stout, to create this rich and intense cake that’s less sweet than more traditional festive offerings.

SERVES 12-15

For the fruit

100g (3½oz) dried apricots, chopped
100g (3½oz) dried pitted dates or prunes, chopped
150g (5½oz) raisins
1 small eating apple, peeled, cored and grated
300ml (10fl oz) freshly brewed chai masala tea
100ml (3½fl oz) dark rum, plus optional 3 tbsp for pouring

For the date purée

100g (3½oz) dried pitted dates
100ml (3½fl oz) freshly brewed hot chai masala tea

For the cake

100ml (3½fl oz) light olive or any neutral oil
200g (7oz) dark brown soft sugar
150ml (5fl oz) maple syrup
200ml (7fl oz) dark stout
100ml (3½fl oz) coconut milk
4 tsp apple cider vinegar
1 tsp vanilla paste
1 tsp almond extract
400g (14oz) plain flour, sifted
50g (1¾oz) ground almonds
1½ tsp bicarbonate of soda
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground mixed spice
200g (7oz) chopped mixed nuts (such as almonds, walnuts and pecans)