Porter Cake

This cake is similar to fruit cake. Instead of brandy there is Porter, or stout... like Guinness. Porter cake is dense and rich; perfect for dessert or with a cup of tea. Even a scoop of maple walnut ice cream would compliment nicely.  

Porter Cake

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Makes one 7-inch cake

3 cups mixed currants and golden raisins

1 cup dried unsweetened cherries

3/4 cup finely chopped candied citrus peel

1 1/3 cups stout

2 3/4 all purpose flour

1 teaspoon baking powder

1 teaspoon all spice

pinch of salt

1 cup (2 sticks) of butter

1 cup firmly packed brown sugar

3 eggs, lightly beaten

Mix the currants, golden raisins, cherries, and citrus peel in a large bowl. Add the stout and let soak for at least 5 hours or overnight, stirring occasionally.

Preheat the oven to 325ºF Grease and line and 7 inch square cake pan.

Sift the flour baking powder, spice, and salt into a large bowl.

Cream the butter and sugar in a separate bowl for about 4 minutes, until light and fluffy. Stir in the beaten eggs, a little at a time, adding some of the flour mixture at each addition and beating well. Stir in the remaining flour.

Add the fruit and any liquid to the batter, mixing well to a soft consistency. Spoon the batter into the prepared pan, levelling the surface with a wet spatula.

Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300ºF and bake for an additional 1 1/2 to 2 hours, or until a toothpick inserted in the centre comes out clean. Let rest in the pan until completely cool.

Invert, wrap in wax paper, and store in an airtight container. 


Notes: I baked the cake in a 9 inch square cake tin because I do not own a 7 inch one.  This is a very heavy, as in weight, cake so when removing from the oven or the tin be prepared to use some caution and muscle! 

Happy St. Patrick's Day to all!