Nothing goes down better in the Scullery than a cup of tea and a
huge nice slice of fruit cake. This Porter Cake is really simple and almost foolproof - no creaming the mixture, just boil up some of the ingredients then stir in the rest - easy! The only problem is that you have to wait at least a day before eating it ..... we don't. But if you can stand waiting you'll find the cake slightly less crumbly when you do slice it.
Irish Porter Cake
- 4 ozs. butter
- 6 ozs. soft brown sugar (if you don't have any just use white)
- 6 ozs. currants
- 6 ozs. sultanas
- 2 ozs. mixed peel
- 8 fl. ozs. Guinness*
- 1 levelteasp. bicarb. of soda
- 1 heaped teasp. mixed spice
- 4 ozs. plain flour (brown or white)
- 4 ozs. S.R. flour (brown or white)
- Pinch of salt (optional)
- 2 eggs
- Heat the oven to 170°C,
- Put the first eight ingredients in a saucepan.
- Bring to the boil then lower the heat and simmer for 1-2 minutes.
- Allow to cool until only warm.
- Add the sifted flours, beaten eggs and salt, if using. (I don't)
- Mix well and pour into a greased and base lined 7" square or 8" round tin.
(Click on the photos to enlarge)
If you really can't wait to eat the cake just enjoy it with a cup and tea and friends - lovely.
*If you don't like to use alcohol in cooking you can just use the same amount of water instead - the cake will still be nice ..... just call it Boiled Fruit Cake instead.