Porter Cake


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
  1. Heat the oven to 170°C,
  2. Put the first eight ingredients in a saucepan.
  3. Bring to the boil then lower the heat and simmer for 1-2 minutes.
  4. Allow to cool until only warm.
  5. Add the sifted flours, beaten eggs and salt, if using. (I don't)
  6. Mix well and pour into a greased and base lined 7" square or 8" round tin.
Bake in the centre of the oven for 60 - 90 minutes - check after 60 minutes and cover with greaseproof if necessary. Mine took 80 minutes.

 (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.

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