top of page
Coopers Dark Ale Christmas Cake with Best Extra Stout Caramel

This Christmas cake is a step beyond the traditional. Infused with Coopers Dark Ale and Saunders’ Malt Extract, it delivers deeper flavours with rich malt notes that perfectly complement the dried fruits and spices.

Makes :

12 Serves

Difficulty:

Medium

Coopers Dark Ale Christmas Cake

Preparation Time: 

15 mins (+ 30 minutes cooling and 30 minutes cooking time)

Ingredients

  • 1kg Mixed dried fruit

  • 375ml Coopers Dark Ale

  • 250g Butter

  • 100g Brown sugar

  • 100g Saunders’ Malt Extract

  • 300g Self-raising flour

  • 2tsp All spice

  • 4 Eggs

Method

  1. In a large pan, combine butter, brown sugar, mixed dried fruit, Coopers Dark Ale & Saunders’ Malt Extract. Simmer on low heat for 5 minutes until the alcohol has evaporated. Cool for 30 minutes. 

  2. Preheat the oven to 150°C fan forced. 

  3. Grease and line a deep 22cm cake tin with baking paper. 

  4. In a large bowl, sift flour & all spice. Add eggs & cooled fruit mix, folding gently until well combined. 

  5. Pour the batter into the cake tin & bake for 30 minutes or until the internal temperature of the cake reaches 90°C. 

  6. Serve with whipped cream, fresh fruit and a generous drizzle of Coopers Best Extra Stout Caramel (recipe below).

Coopers Best Extra Stout Caramel

Preparation Time: 

10 mins 

Ingredients

  • 375ml Coopers Best Extra Stout

  • 375g Caster sugar

  • 150ml Water

  • 600ml Thickened cream

  • 2 Star anise

  • 2 Cinnamon sticks

Method

  1. In a large pot, combine caster sugar, water, star anise and cinnamon sticks and stir until combined.

  2. Bring to the boil over medium heat. Simmer until the liquid thickens and turns to a golden colour.

  3. Add Coopers Best Extra Stout and stir until combined. Stir in thickened cream and simmer until you reach the desired caramel consistency. Scoop out star anise and cinnamon sticks.

  4. Serve with Coopers Christmas Cake.

​

Recipes originally developed by the Coopers Brewery Visitor Centre chefs and kindly shared with us.

bottom of page