Porter Cake

Method

• Preheat oven 155℃/350f/ gas 4. Grease a 2lb loaf tin ( 23 × 13 × 7 cm or 9 × 5 × 2.75 inches) & line with greaseproof paper. In a large bowl, combine the flour, salt, mixed spice and baking powder.
• Cream the butter and the sugar until light and fluffy. Whisk together the eggs and stout. Mix well. Stir in the fruit. Gradually mix in the sieved flour mixture with the liquids until the cake mixture is fully combined. Transfer the mixture to the tin and bake for 1 hour 15 minutes or until fully baked. Do test with a cake skewer. If it needs to go back in, cover with foil.
• When cooked pierce the top with a skewer and drizzle in the whiskey. Glaze with marmalade.
• For A Larger Porter Cake : Follow this recipe and use a 23cm/9inch round tin or an 20x 20cm / 8x8 inch square tin & cook at 150℃ for 2 hours. Cover with a foil tent if needed.

  Ingredients

  450 g plain flour,

  1 tsp baking powder

  250 g dried fruit

  ½ tsp salt

  1 tsp mixed spice

  225 g soft brown sugar

  225 g butter

  250 mls Irish Stout

  50 mls whiskey

  2 large eggs beaten