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.
- 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
- 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.
- 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
- 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