Porter Cake
Immerse yourself in the rich, aromatic allure of Irish baking with this traditional Porter Cake recipe. Packed with plump raisins, sultanas, currants, and vibrant citrus zest, this moist fruit cake is elevated by the deep, malty notes of porter beer, creating a warmly spiced flavor profile that’s perfect for cozy gatherings or festive occasions. A unique combination of mixed peel and chopped walnuts adds bursts of texture, while a hint of cinnamon and nutmeg brings comforting warmth to every bite. Simple to prepare in just 20 minutes, this indulgent cake bakes to perfection in the oven, emerging as a tender, golden-brown centerpiece that pairs beautifully with a steaming cup of tea. Ideal for sharing, this porter cake not only delights the senses but also stores well, staying fresh for up to a week—if it lasts that long!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 175 grams light brown sugar
- 250 ml porter beer
- 100 grams raisins
- 100 grams sultanas
- 100 grams currants
- 50 grams mixed peel
- 50 grams chopped walnuts
- 275 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 large eggs
- 1 zest of an orange
- 1 zest of a lemon
Instructions
Preheat the oven to 160°C (320°F) and lightly grease a 20cm (8-inch) round cake tin. Line the base and sides with parchment paper.
In a medium saucepan, combine the butter, sugar, and porter beer. Heat gently over medium heat, stirring, until the butter melts and the sugar dissolves.
Add the raisins, sultanas, currants, mixed peel, and orange and lemon zest to the saucepan. Stir well and bring the mixture to a gentle simmer. Let it simmer for 2 minutes. Remove from heat and allow the mixture to cool slightly.
In a large mixing bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
Make a well in the center of the dry ingredients and pour in the slightly cooled fruit mixture. Stir gently to combine.
In a separate small bowl, lightly beat the eggs. Add the eggs to the batter and fold gently until fully incorporated.
Fold the chopped walnuts into the mixture, ensuring they are evenly distributed.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean. Check the cake after 60 minutes, and cover the top with foil if it is browning too quickly.
Remove the cake from the oven and allow it to cool in the tin for 15 minutes. Then transfer to a wire rack to cool completely before serving.
Slice and enjoy your rich and flavorful porter cake. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 689.9 g | 251% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 400.7 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 562 mg | 43% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3349 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
