Guinness porter cake is traditionally supposed to be baked for St. Patrick's day.
But that leaves another 364 days before the next go of porter cake and quite frankly, it should be eaten more than once a year!
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.