Here’s a classic Porter Cake recipe — a rich, moist fruit cake traditionally made with porter or stout beer (like Guinness). It’s often enjoyed in Ireland, especially around Christmas, but great anytime.
Traditional Irish Porter Cake
Ingredients:
- 225g (1 cup) butter
- 225g (1 cup) soft brown sugar
- 300ml (1 ¼ cups) porter or stout (e.g., Guinness)
- 450g (3 cups) mixed dried fruit (e.g., raisins, sultanas, currants)
- 50g (1/3 cup) chopped mixed peel (optional)
- 2 tsp mixed spice (or pumpkin pie spice)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp baking soda
- 2 large eggs, beaten
- 300g (2 ½ cups) plain flour (all-purpose flour)
- Pinch of salt
Optional:
- Zest of 1 orange or lemon
- 50g (1/3 cup) chopped walnuts or almonds
Instructions:
- Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin or a 2lb loaf tin.
- In a large saucepan, melt the butter, sugar, and porter over medium heat. Stir until the sugar dissolves.
- Add the dried fruits, peel, spices, and zest (if using) to the pan. Bring to a gentle simmer for about 5–10 minutes. Then remove from heat and let it cool to room temperature.
- Once cool, stir in the beaten eggs.
- Sift together the flour, baking soda, and salt, then add to the fruit mixture. Stir well to combine.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 1½ to 2 hours, or until a skewer inserted into the center comes out clean. (Check at 1 hour 15 mins.)
- Allow to cool in the tin for 15 minutes before turning out onto a wire rack.
Tips:
- The flavor improves over a few days — ideal for baking ahead.
- Store wrapped in parchment and foil in an airtight container.
- For extra indulgence, brush with a little whiskey or porter once cooled.
