Here’s a classic Porter Cake recipe — a rich, moist fruit cake traditionally made with porter or stout beer (like Guinness). It’s often enjoyed in Ireland, especially around Christmas, but great anytime.
Traditional Irish Porter Cake
Ingredients:
225g (1 cup) butter
225g (1 cup) soft brown sugar
300ml (1 ¼ cups) porter or stout (e.g., Guinness)
450g (3 cups) mixed dried fruit (e.g., raisins, sultanas, currants)
50g (1/3 cup) chopped mixed peel (optional)
2 tsp mixed spice (or pumpkin pie spice)
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
2 large eggs, beaten
300g (2 ½ cups) plain flour (all-purpose flour)
Pinch of salt
Optional:
Zest of 1 orange or lemon
50g (1/3 cup) chopped walnuts or almonds
Instructions:
Preheat oven to 150°C (300°F). Grease and line a 20cm (8-inch) round cake tin or a 2lb loaf tin.
In a large saucepan, melt the butter, sugar, and porter over medium heat. Stir until the sugar dissolves.
Add the dried fruits, peel, spices, and zest (if using) to the pan. Bring to a gentle simmer for about 5–10 minutes. Then remove from heat and let it cool to room temperature.
Once cool, stir in the beaten eggs.
Sift together the flour, baking soda, and salt, then add to the fruit mixture. Stir well to combine.
Pour the batter into the prepared tin and smooth the top.
Bake for 1½ to 2 hours, or until a skewer inserted into the center comes out clean. (Check at 1 hour 15 mins.)
Allow to cool in the tin for 15 minutes before turning out onto a wire rack.
Tips:
The flavor improves over a few days — ideal for baking ahead.
Store wrapped in parchment and foil in an airtight container.
For extra indulgence, brush with a little whiskey or porter once cooled.
