Recipe by mollypaul
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.
Top Review by Chef Phyl in PA
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.
- 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
Directions See How It's Made
- 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.