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Preheat your oven to 325°F (160°C). Grease four 9x5-inch loaf pans and line them with parchment paper. Brush the parchment paper with butter.

In a large bowl, sift together 9 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Add 1/2 teaspoon salt and mix well. Reserve 1/4 cup of this flour mixture for coating the fruits.

In a separate bowl, combine 1/2 cup raisins, 1/2 cup chopped candied ginger, 1/2 cup chopped candied citrus peel, and 28 Maraschino cherries cut in half. Toss with the reserved 1/4 cup of the flour mixture to coat, which helps prevent the fruits from sinking during baking.

In a saucepan over very low heat, combine 1/2 cup melted butter, 2 cups dark brown sugar, 1 cup light brown sugar, 4 1/2 cups stout beer, and 3/4 cup wine. Stir until the sugar dissolves and the mixture is just slightly warm, not hot (about 95°F / 35°C). Remove from heat.

Stir in 1 cup dark molasses, 3 tablespoons browning, 2 teaspoons vanilla extract, 2 teaspoons almond extract (if using), 1 cup fruit preserve, 3 tablespoons rose water, 4 zested oranges, and 6 strained beaten large eggs. Mix until fully combined. Add 2 tablespoons rum if using.

Add half of the wet mixture from Step 5 to the dry ingredients from Step 2 and whisk until just combined.

Fold in the coated fruit mixture from Step 3 until evenly distributed.

Pour in the remaining wet mixture and gently mix until just combined. The batter should be pourable.

Divide the batter evenly into the prepared loaf pans, aiming for about 1035g per pan. Smooth the tops.

Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, loosely cover with aluminum foil.

While the buns are baking, prepare the glaze: In a small saucepan, combine 1/2 cup light brown sugar, 1/2 cup fruit syrup or water, 1/2 cup Guinness stout, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for 2-3 minutes until slightly thickened. Remove from heat.

Once the buns are out of the oven, immediately brush generously with the prepared glaze while they are still warm. Let cool completely before slicing and serving.


Preheat your oven to 325°F (160°C). Grease four 9x5-inch loaf pans and line them with parchment paper. Brush the parchment paper with butter.

In a large bowl, sift together 9 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Add 1/2 teaspoon salt and mix well. Reserve 1/4 cup of this flour mixture for coating the fruits.

In a separate bowl, combine 1/2 cup raisins, 1/2 cup chopped candied ginger, 1/2 cup chopped candied citrus peel, and 28 Maraschino cherries cut in half. Toss with the reserved 1/4 cup of the flour mixture to coat, which helps prevent the fruits from sinking during baking.

In a saucepan over very low heat, combine 1/2 cup melted butter, 2 cups dark brown sugar, 1 cup light brown sugar, 4 1/2 cups stout beer, and 3/4 cup wine. Stir until the sugar dissolves and the mixture is just slightly warm, not hot (about 95°F / 35°C). Remove from heat.

Stir in 1 cup dark molasses, 3 tablespoons browning, 2 teaspoons vanilla extract, 2 teaspoons almond extract (if using), 1 cup fruit preserve, 3 tablespoons rose water, 4 zested oranges, and 6 strained beaten large eggs. Mix until fully combined. Add 2 tablespoons rum if using.

Add half of the wet mixture from Step 5 to the dry ingredients from Step 2 and whisk until just combined.

Fold in the coated fruit mixture from Step 3 until evenly distributed.

Pour in the remaining wet mixture and gently mix until just combined. The batter should be pourable.

Divide the batter evenly into the prepared loaf pans, aiming for about 1035g per pan. Smooth the tops.

Bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, loosely cover with aluminum foil.

While the buns are baking, prepare the glaze: In a small saucepan, combine 1/2 cup light brown sugar, 1/2 cup fruit syrup or water, 1/2 cup Guinness stout, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for 2-3 minutes until slightly thickened. Remove from heat.

Once the buns are out of the oven, immediately brush generously with the prepared glaze while they are still warm. Let cool completely before slicing and serving.
