Frances Obriens Porter Cake Recipes
PORTER CAKE
Provided by Rachel Allen
Categories Cake Beer Dessert Bake Vegetarian St. Patrick's Day Raisin Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20 cm) high-sided round cake pan (the sides should be about 2 3/4 inches/7 cm 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.
FRANCES O'BRIEN'S PORTER CAKE
I got this recipe on a trip to Ireland. I believe that Frances got the recipe from the newspaper, but I'm not sure. She was astonished that I would think there was anything exotic about porter cake, but I had never had anything like it in the US. At a minium I make this at Christmas every year. It's an almost-fruitcake!
Provided by Jessie MacMillan
Categories Quick Breads
Time 4h15m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Combine butter, sugar, & stout in a pan and bring slowly to a boil, stirring until the sugar is dissolved and the butter is melted.
- Add fruit.
- Simmer over low heat for 5 minutes.
- Remove from heat and allow to cool to room temperature.
- Grease 10" springform pan.
- Preheat oven to 325 degrees F.
- Mix flour, soda, & spices in a large bowl. Make a well in the center.
- Add the beaten eggs & cooled fruit mixture to the flour.
- Stir quickly together, mixing well.
- Turn into pan and smooth top.
- Bake for 1 1/2 to 2 hours. Cake is done when a toothpick comes out clean.
- Let cool in the pan.
- Store in an air-tight tin.
Nutrition Facts : Calories 6918.1, Fat 209.3, SaturatedFat 123, Cholesterol 1122.2, Sodium 3036.5, Carbohydrate 1193.5, Fiber 79.8, Sugar 221.7, Protein 101.3
PORTER CAKE
This cake is made with porter beer. This is a family recipe from county Galway. Both Guinness® and Murphy's Dark Ale work well in this.
Provided by SharonB
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine brown sugar, butter, and stout beer in a saucepan over medium heat. Stir until butter is melted and brown sugar is dissolved, about 5 minutes. Add raisins, sultanas, and cherries. Simmer for 3 to 4 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
- Sift flour, mixed spice, and baking soda together in a large bowl. Stir in stout-fruit mixture. Add beaten eggs gradually, stirring until incorporated. Fold in orange zest. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 524.2 calories, Carbohydrate 86.5 g, Cholesterol 87.2 mg, Fat 17.1 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 10.2 g, Sodium 192.2 mg, Sugar 46 g
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