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Member recipe

Porter Cake

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Cooking time

Prep: 30 minutes Cook: 1 hour and 30 minutes

Skill level



Serves 12

A lovely moist cake that gets even better if left in disturbed in the cake tin for a couple of days.

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  • 175g butter, plus extra for greasing
  • 450g mixed dried fruit
  • Grated zest and juice 1 orange
  • 175 g light muscovado sugar
  • 200 ml porter, Guinness or caffrey's
  • 1tsp bicarbonate of soda
  • 3 beaten eggs
  • 300 g plain flour
  • 2 tsp mixed spice


  • 2 tbsp flaked almonds
  • 2 tbsp Demerara sugar


  1. Heat oven to 150C/fan 130C/gas2. Butter and line the base of a deep 20 cm round cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 15 mins.

  2. Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry, this is normal.

  3. Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with the flaked almonds and Demerara sugar. Bake for 1 1/4 - 1 1/2 hrs. cool in the tin for 15 mins, then turn out and cool on a wire rack.

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Agnes Barry's picture
Agnes Barry
24th May, 2018
How could I make this as cupcakes instead of a whole cake ? cooking time ? oven temperatures ? Thanks
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