Prep 15 mins
Cook 2 hrs 30 mins
A lovely cake perfect for any time, but especially for St. Patrick's Day celebrations. Courtesy of Irish Puddings, Tarts, Crumbles, and Fools as published in our local paper.
- 4 cups all-purpose white flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1 cup granulated sugar or 1 cup brown sugar
- 1⁄2 teaspoon freshly ground nutmeg
- 1⁄2 teaspoon mixed spice
- 1⁄2 lb butter, cut into slices
- 3 cups golden raisins
- 1⁄3 cup chopped candied citron peel
- 1⁄3 cup candied cherry
- 1 1⁄4 cups porter or 1 1⁄4 cups stout beer
- 2 eggs, beaten
- Preheat oven to 350F degrees.
- Grease the bottom and sides of an 8-inch cake pan and line with parchment paper.
- Sift dry ingredients together into a bowl.
- Cut in butter to make a fine crumb; add fruit.
- In a small bowl, whip porter (or stout) with eggs.
- Pour liquid mixture into dry ingredients and mix well. Turn mixture into prepared pan and bake for about 2 1/2 hours.
- Cool in the pan, remove parchment paper, then store cake in an airtight container.
I'm sorry to say that this cake had a bitter aftertaste.I used Stout instead of the Porter and maybe that was why. I also found it confusing when the recipe said an 8 inch pan. Did it mean 8inch square or 8x11? I used 8x11 and I think that was wrong because cake was ready in 1 1/2 hours instead of 2 1/2 hours.