English malt loaf

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 superfine 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 a 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.