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Fall back with Guinness Porter Cake

By
KELLY FINCHAM,
IrishCentral.com Editor

Published Sunday, October 25, 2009, 1:07 PM
Updated Sunday, October 25, 2009, 1:48 PM

 

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Piece of cake! Guinness Porter Cake is a cinch to get together
Piece of cake! Guinness Porter Cake is a cinch to get together

Recipe / Guinness and Baileys chocolate cupcakes / Click here

Guinness porter cake is traditionally supposed to be baked for St Patrick's day.

But that leaves another 364 days for the next go of porter cake and quite frankly, it should be eaten more than once a year!

Guinness porter cake is perfect for this time of year as it's the perfect comfort food.

The days are growing shorter, and in fact, next week, they will be getting shorter again with the end of daylight saving time.

The time change (remember the saying, 'spring forward and fall back') actually takes place in November this year.

So, with shorter days and cooler climes in mind, we've put together a recipe which will truly warm your heart and hearth.

And don't forget to keep a bottle of Guinness on hand for the cook!

  • 1 lb cream flour
  • 8oz sultanas
  • 1/2 teaspoon of bicarbonate of soda or bread soda
  • 8oz of sugar
  • 8 oz Irish butter
  • 3 eggs
  • 4 oz mixed peel
  • 1 lbs mixed dried fruit
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 2oz almonds
  • 1/2 pint of Guinness

Sieve the flour, bread soda & spices into a bowl.

Beat butter and sugar together for 5 to 10 minutes to a cream.

Add eggs one at a time and continue to beat.

Finely Chop almonds

Fold in Flour Mixture, Sultanas, Mixed peel, Almonds and Mixed Fruit.

Add Guinness. Mix well.

Turn in to a greased and lined 8 inch tin

Bake in the center of oven ( 300°F) for 120 minutes.

Check cake at intervals after 90 minutes.

Let cake cool a little in tin then stand on a wire tray. Cover with tea towel.

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3 Comments

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Posted by redtink on Apr 25, 2010, 03:37 PM EDT
thanks monkeyapplenerd for defining sultanini and cream flour. Thanks for the research.
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Posted by monkeyapplenerd on Nov 20, 2009, 01:00 AM EST
I had never heard of sultanas or cream flour, I suspect this is because I live in America. Anyway I took the liberty of looking these things up and here is what I found: The sultana (also called the sultanina or sultaninini) is a type of white, seedless grape of Turkish, Greek or Iranian origin. In some countries, especially Commonwealth countries, it is also the name given to the raisin made from it; such sultana raisins are often called simply sultanas or sultanis. Cream flour is plain flour as opposed to self-rising flour. It is an Irish term.
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Posted by Eloisee on Nov 06, 2009, 02:22 PM EST
It's now in my recipe book -- can't wait to try it.
 


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