Recipe by Jessie MacMillan
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!
- 8 ounces butter (2 sticks)
- 8 ounces brown sugar
- 12 ounces stout beer (Guinness is the authentic ingredient)
- 28 ounces dried fruit (such as raisins and dates. Don't use candied fruit, it's too much like fruitcake)
- 20 ounces flour
- 1 teaspoon baking soda, rounded
- 1 teaspoon mixed spice or 1 teaspoon apple pie spice, rounded
- 1 teaspoon nutmeg, rounded
- 3 eggs, well beaten
Directions See How It's Made
- 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.