Porter Cake

11 ingredients
4 steps

Ingredients

  • 3 1/2 cups (450g) all-purpose (plain) flour
  • 1 teaspoon grated or ground nutmeg
  • 1 teaspoon pumpkin pie spice (mixed spice)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup (225g) butter
  • 1 cup packed (225g) light brown sugar
  • 1 pound (450g) golden raisins (sultanas) or raisins or a mixture of both
  • 3 ounces (75g) chopped candied peel, store-bought or homemade
  • 2 eggs
  • 1 (12-ounce/330ml) bottle porter or stout

Directions

  1. 1
    Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20 cm) high-sided round cake pan (the sides should be about 2 3/4 inches/7 cm high) with waxed (greaseproof) paper.
  2. 2
    Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.
  3. 3
    Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
  4. 4
    Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.

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