Porter cake

Name: Porter cake
Cuisine: Irish
Ingredients: 225 g/8 oz/1 cup butter, at room temperature, plus extra for greasing; 50 g/2 oz/½ cup chopped almonds or walnuts; 5 ml/1 tsp mixed (apple pie) spice; 5 ml/1 tsp baking powder; 350 g/12 oz/3 cups plain (all-purpose) flour; 225 g/8 oz/1 cup soft dark brown sugar; 50 g/2 oz/½ cup chopped almonds or walnuts; 115 g/4 oz/½ cup glacé (candied) cherries; 450 g/1 lb/2⅓ cups mixed dried fruit; 3 eggs

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Stout and porter are dark, full-flavoured beers and they can add real depth of flavour in cooking. This recipe originated in Ireland during the 19th century, where those drinks were popular, and it makes a fruit cake rich and tasty. Store this cake for one week before eating.

Ingredients

225 g/8 oz/1 cup butter, at room temperature, plus extra for greasing
225

Europe
Ireland
Cake
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in round cake tin (pan) with baking parchment.
In a large bowl, cream the butter and sugar with a wooden spoon until light and fluffy.
Sift the flour, baking powder and spice into