Malt Loaf is the new (and improved) fruit cake

Fruit Cake is one Christmas tradition that most people would like to forget. But with a few ingredient changes this door-stopper becomes a delicious English Malt Loaf, a traditional British tea-time cake typically smeared with butter before serving. I decided to use one of our most popular malt extracts, CBW® Sparkling Amber, in this recipe for emphasized malty caramel flavor. Dense and sweet with a chewy texture and malty flavor, English Malt Loaf just may become a delicious tradition you will want to carry on for many holidays to come.

English Malt Loaf

  • 150 ml—Hot Black Tea
  • 150 grams—Briess CBW®  Sparkling Amber LME
  • 50 grams—Caster Sugar (granulated sugar ground into super fine sugar in a coffee grinder)
  • 30 grams—Molasses
  • 250 grams—Dried mixed fruit
  • 2—Large eggs (slightly beaten)
  • 250 grams—All purpose flour
  • 1 tsp—Baking powder
  • ½ tsp—Baking soda


  • Preheat oven  300F
  • Grease two 1lb loaf pans
  • Mix hot tea, malt extract, sugar, molasses and mixed fruit in mixing bowl
  • Stir in eggs and stir until completely incorporated
  • Add flour and mix until well blended
  • Add baking powder and baking soda
  • Stir
  • Spoon mixture into loaf pans and bake 45–50 minutes until loaves have risen and are golden brown
  • Cool on wire racks

For even better more flavorful loaves, bake, cool and wrap tightly in foil and let set at room temperature for two to five days to mature.

About Judie Giebel

Judie GiebelJudie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

Posted in Recipes | Tagged .
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