A dark, moist fruit cake enriched with Irish stout, warming spices, and a generous measure of dried fruits soaked until plump and boozy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake stand
Garnishes: dusting of icing sugar
Accompaniments: cup of tea, Irish whiskey
Instructions
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1
Soak dried fruit in Guinness overnight or simmer together for 10 min and cool.
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2
Preheat oven to 160°C (320°F). Line a deep 8-inch cake tin with baking parchment.
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3
Cream butter and sugar until fluffy. Beat in eggs one at a time.
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4
Fold in flour, mixed spice, baking soda, and citrus zests.
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5
Stir in the soaked fruit with all the stout liquid, and walnuts if using.
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6
Pour into tin and bake 1.5-2 hours until a skewer comes out clean. Cool in tin completely.
Did You Know?
Porter cake improves with age — many Irish bakers wrap it in parchment and foil and store it for weeks, occasionally feeding it with a spoonful of whiskey.
Chef's Notes
Equipment Tips
- deep 8-inch cake tin
- mixing bowl
- saucepan
Garnishing
dusting of icing sugar
Accompaniments
cup of tea, Irish whiskey
The Story Behind Irish Porter Cake
Porter cake emerged in 19th-century Ireland when porter and stout were the everyday drinks. Frugal bakers discovered that stout added moisture, depth, and a malty sweetness to fruit cakes, creating a distinctly Irish celebration cake.
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