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.

Irish Porter Cake Recipe (Easy to make!)

Description

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.

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