Porter Cake is a dense, rich, fluffy and fruity cake with outstanding flavor, rather like a lighter fruitcake. Perfect with an afternoon tea.
Beannachtaí na Féile Pádraig!
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
Serves: 16 slices
- 1/2 pound unsalted butter, softened, plus extra for greasing
- 1 Cup soft dark brown sugar
- 4 eggs
- 1 Cup sultanas
- 1 Cup raisins
- 1/2 Cup currants
- 4 ounces plus 1 Tablespoon mixed peel, chopped
- finely grated zest of 1 lemon
- 12 ounces bottle porter
- 18 ounces self raising flour
- 1 teaspoon baking powder
- 2 teaspoons mixed spice
- Preheat the oven to gas 350°F/mark 3/170°C/fan oven 300°F/150°C. Grease a 9-inch/20cm cake tin with butter and line the base with baking parchment.
- Beat the butter and sugar together in a large mixing bowl until pale, fluffy and combined. Beat in the eggs, 1 at a time, until combined. Stir in the dried fruits, mixed peel and porter.
- Sift in the flour, baking powder and mixed spice and stir well to combine. Scrape the cake batter into the prepared tin and bake for 1 1/2 hours or until risen, firm to the touch and a skewer inserted in the middle comes out clean. Leave to cool in the tin. Wrap it in greaseproof paper and foil and store in an airtight tin until needed. It should keep quite well for a couple of weeks.