Member recipe
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Porter Cake

By chilton (GoodFood Community)
  • Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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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Ingredients

  • 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

FOR THE TOPPING

  • 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

Method

  • STEP 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.
  • STEP 2
    Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry, this is normal.
  • STEP 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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    Rating: 5 out of 5.5 ratings
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