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Porter cake

Servings:
Makes 10 to 12 servings
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Ingredients

  • 3 1/2 cup all-purpose (plain) flour
  • 1 teaspoon grated or ground nutmeg
  • 1 teaspoon pumpkin pie spice (mixed spice)
  • 1 teaspoon baking powder
  • 1 cup butter
  • 1 cup packed light brown sugar
  • 1 pound golden raisins (sultanas) or raisins or a mixture of both
  • 3 ounce chopped candied peel
  • 2 ounce eggs
  • 1 ounce (12-ounce) bottle porter or stout

Preparation

Baking Directions:

Preheat the oven to 350 degrees.

Line the sides and bottom of an 8-inch high-sided round cake pan (the sides should be about 2 ¾ inches high) with waxed (greaseproof) paper.

Sift the flour, nutmeg, spice, baking powder and salt into a bowl.

Rub in the butter, then stir in the brown sugar, raisins and candied peel.

Whisk the eggs in another bowl and add the porter.

Pour into the dry ingredients and mix well.

Pour into the prepared pan.

Bake for about 2 hours.

If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour.

The cake is done when a skewer inserted into the center comes out clean.

Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.

Tips:

Make the cake a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!