Porter Cake (Irish)
Yield
4 servingsPrep
20Cook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
all-purpose flour
|
|
| ½ | pound |
currants
|
|
| ½ | pound |
raisins, seedless
|
|
| ¼ | pound |
mixed peel
|
* |
| ¾ | pound |
brown sugar
|
|
| 2 | tablespoons |
mixed spice
nutmeg and cinnamon |
* |
| 1 | each |
lemon zest
|
*
|
| ½ | pound |
butter
|
|
| 1 | teaspoon |
bicarbonate
|
* |
| 1 | bottle |
guinness
|
* |
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
all-purpose flour
|
|
| 226.8 | g |
currants
|
|
| 226.8 | g |
raisins, seedless
|
|
| 113.4 | g |
mixed peel
|
* |
| 340.2 | g |
brown sugar
|
|
| 3E+1 | ml |
mixed spice
nutmeg and cinnamon |
* |
| 1 | each |
lemon zest
|
*
|
| 226.8 | g |
butter
|
|
| 5 | ml |
bicarbonate
|
* |
| 1 | bottle |
guinness
|
* |
| 4 | large |
eggs
|
|
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.
