Irish Porter Cake Recipe (Easy to make!)

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A sort of moist fruit cake called a porter cake is created using porter ale. It tends to taste better a day or two after first being created since its flavors deepen and develop with time. It keeps quite well; historically, people would bake porter cakes in November and store them for the winter holidays.

The same cake is made in different ways around the British Isles using whiskey or brandy. Irish porter cake is essentially a boiled fruit cake. This is so that the cake’s dried fruit components can stew in their customary, luscious porter, butter, and sugar bath.

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A tasty and simple boiling fruit cake called an Irish Porter Cake is made with Irish Porter or Stout. One of those cakes that, the longer you can stand to keep it, just gets better and better.

20 Ideas for Best Irish Desserts

With all the ingredients combined in one skillet, this recipe is incredibly easy to make. Irish Porter Cake is filled with sweet dried fruits, butter, and sugar. The mild bitterness in the drink balances out all of this sweetness.

WHAT IS PORTER ?

Porter is a black beer with a sweet, fruity, malty flavor with a hint of caramel. Porter is a London beer that was given that name in honor of the street and river porters who enjoyed drinking it, despite the fact that this is an Irish porter cake.

Strong porters are referred regarded as “stout” porters. Guinness, a traditional Irish stout, is the most well-known. Along with other stouts, I’ve used Guinness West Indies Porter to make Irish Porter Cake. Any dark malty beer is ideal for this recipe, and the rise of craft beer breweries has increased the variety of stouts available.

HOW SHOULD IRISH PORTER CAKE BE STORED?

Wrapped in foil and placed into an airtight tin or container, the Irish Porter Cake should be kept once it has totally cooled. When you wait two to three days to consume this cake, it actually gets better. For seven to ten days, it can be kept in an airtight container in a cool location.

Alternative Video Recipe: Irish Porter Cake

THE ST. PATRICK’S DAY HOLIDAY AND IRISH PORTER CAKE

Irish Soda Bread, Boxty, a kind of potato pancake, and Irish Stew are just a few of the Irish dishes you can prepare for St. Patrick’s Day.

A plethora of recipes for green cupcakes with leprechauns and rainbows are also available. But after trying it, I think you’ll agree that this straightforward fruit cake with traditional Irish porter is better.

IS THE PORTER CAKE FREEZABLE?

Yes, slice the cake and open-freeze it. After that, you may keep the cake slices for up to three months in a freezer-safe container.

IRISH PORTER CAKE RECIPE

To make this simple one-pot fruit cake, simply follow the simple step-by-step directions.

BURN THE SUGAR AND BUTTER

In a large saucepan, combine the porter (stout), dried fruit, peel, cherries, sugar, and bicarbonate of soda.

Heat slowly until the sugar and butter have both dissolved.

BROIL THE CUPCAKE MIXTURE.

Ten minutes of boiling are required. The mixture needs to be stirred occasionally to prevent sticking to the pan’s bottom.

GO AWAY TO COOL

After removing the pan from the heat, let it cool (about 20 minutes). Make sure the mixture is just warm and not hot before adding the egg to avoid scrambling it.

SET UP THE BAKING TIN

Baking parchment should be greased and pressed into a 22 cm/9 in. square cake pan. Preheat the oven.

THE FINAL INGREDIENTS CAN BE ADDED.

Mix thoroughly after adding the baking powder, flour, and eggs.

BAKE

Place the cake batter in the pan.
Bake for approximately 110 minutes.
As not all ovens are accurate temperature gauges, check the cake after one hour.

LIFT THE CAKE OUT OF THE OVEN

When the cake has risen and feels firm to the touch, it is finished.
Till the Irish Porter Cake is entirely cool, keep it in the tin.
The parchment should then be removed from the tin.
When not in use, wrap in foil and store in an airtight container.

HOW SHOULD IRISH PORTER CAKE BE SERVED?

Slices of cake can be served with or without butter. On St. Patrick’s Day, I suggest serving this delectable cake with a glass of porter or stout for the ultimate Irish treat. It’s a beautiful cake to enjoy with a cup of tea or coffee.

Irish Porter Cake sticks together well and doesn’t crumble, making it the perfect cake to pack in your lunches.

INGREDIENTS YOU’LL NEED:

Porter or Stout, 300 milliliters
260 grams of mixed dried fruit, including currants, raisins, and sultanas
20 g of combined peel
20 grams of halved glace cherries
200g of butter
300 g of brown sugar, soft
Bicarbonate of soda, 1.5 tsp.
two big beaten eggs
350 grams of white flour (all-purpose)
two tablespoons of baking powder

INSTRUCTIONS

In a large saucepan, combine the porter (stout), dried fruit, peel, cherries, sugar, and bicarbonate of soda.
Heat slowly until the sugar and butter have both dissolved.
10 minutes of boiling is required. The mixture needs to be stirred occasionally to prevent sticking to the pan’s bottom.
After removing the pan from the heat, let it cool (about 20 minutes)
Oven temperature set at 180C/170C fan/350F
A 22 cm/9 in square cake pan should be greased and lined.
Stir well after adding the eggs, flour, and baking powder.
Bake the cake mixture in the pan for approximately 1 hour and 10 minutes. As not all ovens are accurate temperature gauges, check the cake after one hour.
When the cake has risen and feels firm to the touch, it is finished.
After taking the cake out of the oven, let it cool in the pan. Remove it from the tin once it has cooled, then peel the parchment paper off.
As soon as the cake is chilled, you can cut it and enjoy it. However, if you wrap the Irish Porter Cake in foil and leave it in an airtight container for two to three days before eating, it will taste much better.
Serve with or without butter in slices.

IRISH PORTER CAKE

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Author: Emily Roselyn
Prep Time: 10 minutes
Cook Time: 1 hr
Total Time: 1 hour 10 minutes
Yield: 10 1x

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Description

Ingredients

Scale

Porter or Stout, 300 milliliters
260 grams of mixed dried fruit, including currants, raisins, and sultanas
20 g of combined peel
20 grams of halved glace cherries
200g of butter
300 g of brown sugar, soft
Bicarbonate of soda, 1.5 tsp.
two big beaten eggs
350 grams of white flour (all-purpose)
two tablespoons of baking powder

Instructions

In a large saucepan, combine the porter (stout), dried fruit, peel, cherries, sugar, and bicarbonate of soda.
Heat slowly until the sugar and butter have both dissolved.
10 minutes of boiling is required. The mixture needs to be stirred occasionally to prevent sticking to the pan’s bottom.
After removing the pan from the heat, let it cool (about 20 minutes)
Oven temperature set at 180C/170C fan/350F
A 22 cm/9 in square cake pan should be greased and lined.
Stir well after adding the eggs, flour, and baking powder.
Bake the cake mixture in the pan for approximately 1 hour and 10 minutes. As not all ovens are accurate temperature gauges, check the cake after one hour.
When the cake has risen and feels firm to the touch, it is finished.
After taking the cake out of the oven, let it cool in the pan. Remove it from the tin once it has cooled, then peel the parchment paper off.
As soon as the cake is chilled, you can cut it and enjoy it. However, if you wrap the Irish Porter Cake in foil and leave it in an airtight container for two to three days before eating, it will taste much better.
Serve with or without butter in slices.

Notes

Modern porter cake recipes that are streamlined omit the fruit boiling stage.
Simply pulse the flour, baking soda, salt, and butter in a blender if you want to attempt this way. The eggs are beaten with porter and then added to the mixture together with the sugar, spices, and fruit. Transfer to the springform pan after mixing.
We advise using the conventional method of cooking the fruit, together with the butter and sugar, in the ale. The final flavors are far richer, deeper, and more gratifying.

Category: Dessert
Method: Baking
Cuisine: Irish

Nutrition

Calories: 399 kcal
Sugar: 18g
Sodium: 302mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 0g
Protein: 6g
Cholesterol: 87mg

Keywords: Porter Cake, Cake

FAQs About Irish Porter Cake

What ingredients are in Porter cake?

This cake, which is typically offered during the holidays and is simple enough to eat whenever you want as an afternoon snack, is made with dried fruit, warming spices, and porter beer.

How come my boiling fruit cake is dry?

Dried fruits should be boiled before adding them to the cake since they are hygroscopic by nature and will absorb a lot of moisture if there is not enough liquid in the batter.
It was far too hot in your oven.

The cake portal is what?

The cake is frequently mentioned in Portal. Rattmann’s wall art in his dens, as well as frequent verbal references to it, are both present. The Portal conclusion depicts the real cake, despite the dens’ repeated assertions that it is a fake.

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