Porter Cake
Serves 12
Easy
Prep:
Cook:
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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Showing items 1 to 6 of 6
- 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.
