Porter Cake Recipes

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PORTER CAKE



Porter Cake image

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

3 1/2 cups (450g) all-purpose (plain) flour
1 teaspoon grated or ground nutmeg
1 teaspoon pumpkin pie spice (mixed spice)
1 teaspoon baking powder
Pinch of salt
1 cup (225g) butter
1 cup packed (225g) light brown sugar
1 pound (450g) golden raisins (sultanas) or raisins or a mixture of both
3 ounces (75g) chopped candied peel, store-bought or homemade
2 eggs
1 (12-ounce/330ml) bottle porter or stout

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.

PORTER CAKE



Porter Cake image

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

1 ½ cups brown sugar
2 sticks butter
1 cup porter beer
1 cup raisins
1 cup sultanas (golden raisins)
½ cup dried cherries
4 cups all-purpose flour
2 teaspoons mixed spice
½ teaspoon baking soda
3 eggs, beaten
1 orange, zested

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

PORTER CAKE



Porter Cake image

Provided by Rachel Allen

Categories     Cake     Beer     Dessert     Bake     St. Patrick's Day     Raisin     Butter     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 11

3 2/3 c (1 lb) all-purpose flour
1 tsp grated or ground nutmeg
1 tsp pumpkin pie spice
1 tsp baking powder
Pinch of salt
16 tbsp (2 sticks) butter, softened
1 c (8 oz) light brown sugar
1 lb golden or regular raisins or a mixture of both
3 oz chopped candied peel
2 eggs
One 12-oz bottle of porter or stout

Steps:

  • Preheat the oven to 350°F (180°C). Line the sides and base of an 8-inch high-sided round cake pan (the sides should be about 2 3/4 inches high) with wax paper.
  • Sift the flour, nutmeg, pie spice, baking powder and salt into a bowl. Rub in the butter, then stir in the sugar, raisins and the candied peel.
  • Whisk the eggs in another bowl, add the porter or stout, then pour into the dry ingredients and mix well. Pour into the prepared pan and bake for about 2 hours in the preheated oven. If it starts to brown too quickly on top, cover it with foil or wax paper after about 1 hour. The cake is cooked when a skewer inserted into the center comes out clean. Allow it to sit in the pan for about 20 minutes before turning out and cooling on a wire rack.

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Top Asked Questions

What's the best way to make porter cake?
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.
Why is porter cake called a porter cake?
So that’s why this is called “Porter Cake” even though its made with a stout beer. The cake must be a very Irish thing, as there weren’t many recipes for it online and most of them were straight from Ireland. Apparently it’s traditional to eat it on St. Patrick’s Day, but also around Christmas time?
What's the flavor of an Irish porter cake?
Irish porter cake is known for its rich dark fruit sweetness and spice. Prepared in the style of boiled fruit cakes it can save for many days and the flavors develop and intensify. In a small pan melt the butter with the sugar and add the porter.
How to make a porter cake with stout beer?
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.

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