Porter Cake
Photo by: Lis Parsons
This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy’s, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it’s perfect for St Patrick’s Day) if you like, and it will improve even more!
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ingredients: Add all to shopping list
3 1/2 cups all-purpose flour
1 tsp grated or ground nutmeg
1 tsp pumpkin pie spice (mixed spice)
1 tsp baking powder
Pinch of salt
1 cup butter
1 cup packed light brown sugar
1 lb golden raisins (sultanas) or raisins or a mixture of both
3 oz chopped candied peel
2 eggs
1 (12-oz) bottle porter or stout
1 tsp grated or ground nutmeg
1 tsp pumpkin pie spice (mixed spice)
1 tsp baking powder
Pinch of salt
1 cup butter
1 cup packed light brown sugar
1 lb golden raisins (sultanas) or raisins or a mixture of both
3 oz chopped candied peel
2 eggs
1 (12-oz) bottle porter or stout
directions:
1. Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20cm) high-sided round cake pan (the sides should be about 2¾ inches/7cm high) with waxed (greaseproof) paper.
2. Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.
3. Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
4. Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.
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Reprinted from Rachel's Irish Family Food: 120 Classic Recipes From My Home to Yours Copyright © 2013 by Rachel Allen. Published by Harper Collins Publishers. Available everywhere books are sold.
