Porter Cake
A traditional Irish fruit cake, Porter Cake is spicy with hints of dark porter beer. Enjoy as a lighter Christmas cake or at any time with a cuppa or a glass of something stronger.
Use stout if you can't get porter.
Well wrapped and kept in a tin, the cake will taste best if left to mature for a couple of days (or even several weeks: see Recipe Notes).
Ingredients
- 375 g soft brown sugar
- 250 g raisins
- 250 g sultanas
- 125 g dried mixed peel
- 250 g butter plus extra for greasing
- 1 orange, zest only
- 300 ml porter or stout
- 500 g self-raising flour
- 2 rounded tsp mixed spice
- 1 rounded tsp ground cinnamon or more mixed spice
- 1 large pinch salt
- 4 large eggs
Instructions
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Put the sugar, all the dried fruits, butter, orange zest, porter or stout into a saucepan over medium-high heat.
Heat, stirring occasionally, until the butter melts. Take off the heat and set aside to cool to blood heat (i.e. it should feel comfortable, not hot, to insert a clean finger into the mixture).
Complete the next 2 steps while it's cooling.
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Preheat the oven to 160 C / 140 Fan / Gas 3 with a shelf in the middle position.
Line the bottom and sides of a 23cm round cake tin with baking paper and brush with melted butter.
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Stir together the self-raising flour, mixed spice, cinnamon and salt then sift into a large, roomy bowl then set aside.
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When the fruit mixture is at blood heat, crack in the eggs and beat well (ideally with electric beaters) to combine.
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Make a well in the sifted flour and spices, pour in the fruit and egg mixture then beat again for a few minutes until thoroughly mixed. Make sure there are no bits of dry flour.
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Transfer the mixture to the prepared tin, put in the preheated oven and bake for 1 hour.
After 1 hour, reduce the heat to 150 C / 130 Fan / Gas 2 and bake for another hour.
Tip: if the top of the cake is darkening too much cover it with a double layer of baking paper.
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After a total of 2 hours baking, test with a skewer. If it comes out clean, then the cake is ready. If not, return to the oven for another 10-15 minutes and check again. If nearly ready, then you can switch off the oven but leave the cake in for the extra time.
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When the cake is ready, remove from the oven but leave in the tin until completely cold. Then take it out of the cake tin and peel off the paper.
The cake can be eaten straight away but its flavour will improve after maturing for 24 - 48 hours.
To mature, wrap it in a double layer of greaseproof paper then a double layer of foil, and put in an airtight container. Should keep for at least a week. See Recipe Notes for 'feeding' the cake with alcohol and keeping for longer.
Can also be frozen in portions. Defrost thoroughly before serving, or microwave and serve hot with custard or cream.
Recipe Notes
Traditionally, Porter Cake can be 'fed' weekly with more beer (or spirits such as brandy, like a Christmas cake). This should add flavour, keep it moist and improve its keeping qualities. After sprinkling a few teaspoons over the uncut cake, be sure to leave it out to dry before rewrapping and storing in an airtight container.