PORTER CAKE RECIPE
- 175g butter
- 100g currants
- 100g sultanas
- 100g raisins
- 100g dates (chopped)
- 60g mixed candied citrus peel
- 1 orange, grated zest and juice
- 190g soft brown sugar
- 300ml porter, stout (Guinness etc.)
- 3 eggs (beaten)
- 320g plain flour (sifted)
- 2 tsp ground mixed spice
- 1 tsp of baking powder
- For the topping:
- 50g sliced almonds
- 20g soft brown sugar
Porter Cake Directions:
Preheat the oven to 160C
Grease with butter (and/or line with baking paper) the base of a large, deep cake tin.
Put the butter, dried fruit, orange zest and juice, sugar and porter in a large saucepan. Bring it slowly to the boil, stirring until the butter has dissolved, then turn down the heat and simmer for 15 minutes. Take off the heat and cool for 10 minutes.
The First Steps To Making The Porter Cake
Stir the beaten eggs into the saucepan mixture, then the sifted flour, baking powder and spice and mix well, to a thick but still runny mixture. Pour into the prepared cake tin, smooth the top with the back of a spoon, and sprinkle over with the sugar and flaked almonds. Gently push the almond flakes part way into the batter with the palm of your hand and pat them down.
Bake for 1½ hours, (90 minutes) or until a skewer inserted in the centre of the cake comes out clean (check after 75 minutes). If the top is browning too fast cover with foil for the remaining baking time. Do not let the cake bake too long or dry out.
Once baked remove from the oven and cool the Porter Cake in the tin for 20 minutes, then turn out, remove the baking paper (if used) and leave to cool completely on a wire rack. Ideally, store the Porter Cake in an air tight tin for a couple of days before eating. Porter Cake will last several weeks if kept wrapped in foil in a lidded tin, in a cool place. Serve sliced on its own or spread with a little butter.