Porter Cake (Irish)
Submitted by esper
Irish Porter Cake is a dense, dark fruit cake made with Guinness, currants, raisins, mixed peel, and warm spices. Bakes for up to 3 hours, then rests a full week before cutting.
YIELD
4 servingsPREP
20COOK
READY
Porter cake is a staple of Irish baking - the kind of thing that appears at wakes and weddings alike.
Dense, fruit-laden, dark from the Guinness and brown sugar, it’s built to last. The stout goes in warm to activate the bicarbonate of soda, then the whole batter gets beaten for a full 15 minutes before it goes into the pan. It bakes for up to 3 hours.
And then you wait a week before cutting it.
That week is not a suggestion. Like all good Irish fruit cakes, this one needs time for the flavors to settle and the crumb to knit together properly.
Kitchen Tips
- Heat the Guinness before adding the bicarbonate - the reaction is what helps the cake rise
- Beat the batter the full 15 minutes; this isn’t a fold-together recipe
- Wrap the cooled cake tightly in parchment and foil and let it rest at room temperature for the full week
Ingredients
Directions
Sift the flour and cut in the butter.
Add the fruit, spice, peel, etc.
Beat eggs.
Heat Guinness or other stout and pour it over the bicarbonate of soda.
Pour stout and eggs over dry ingredients.
Mix well and beat for 15 minutes.
Bake in a well-greased pan in a moderate oven, 350F, for 2½ to 3 hours.
Keep for a week before cutting.
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