Recipe Archives->Cakes->Porter

 
Irish Porter Cake
 
1 c unsalted butter
4 c unbleached white flour
2 c brown sugar, firmly packed
3 c dark raisins
1 1/2 c golden raisins
1/2 c glace cherries
1/2 c chopped blanched almonds
1/2 c chopped mixed candied peel
4 eggs
1/2 c Guinnes at room temperature
1 t baking soda, dissolved in a little Guinnes
 
Preheat oven to 250 degrees F.

With your hands, rub the butter well into the flour, in a bowl.
Add the rest of the dry ingredients.  Mix well, using a wooden
spoon.

Beat together the eggs and the Guinness, and then stir in the baking
soda solution.  Stir this into the flour mixture and blend horoughly.

Put the mixture in a large Bundt Pan and cover it with wax paper
(while baking).  Bake in oven for about 2 hours, until nicely
browned.  When done, turn it out on a wire rack to cool.

CAUTION:  If you don't like fruit cake, you might not like this.
And be sure to get the fruit at Christmas time while it's available
and freeze.

Printable version: porter.txt.