Now referred to by its rather generic name, ‘Porter Cake’, this cake was known as known as Guinness Cake when I was young. I loved the name my mother recorded this recipe under: ‘Mr Guinness Cake’ giving it an elevated status that makes me smile. Another thing which made me smile was the date given: 28 April 1971. My 6th birthday and certainly this was not the cake served at my party! I had mum’s chocolate cake. I always had Mum’s chocolate cake.
When people ask what they should bring from Ireland as gifts abroad, I always recommend a Porter Cake, which is now available in tins, and a bottle of whiskey – of which there are many varieties and standards of excellence.
Ingredients
8 ounces, butter
8 ounces, soft brown sugar
4 large eggs, lightly beaten
10 ounces, plain flour sifted
2 level teaspoons of mixed spice, sifted in with the flour
8 ounces, seedless raisins
4 ounces, sultanas
4 ounces, mixed peel, roughly chopped
4 ounces walnuts, roughly chopped
8-12 tablespoons, Guinness
Method
1. Pre-heat oven to 325 F degrees (160 C)
2. Cream together the butter and sugar until pale
3. Gradually beat in the eggs and mix through
4. Fold in the flour and mixed spice
5. Add the dried fruit and walnuts
6. Mix together well
7. Add in 4 tablespoons Guinness
8. Turn into a prepared 7 inch round cake tin
9. Bake in a moderate oven for 1 hour
10. Reduce heat to 300F degrees (150 C) and bake for another 1½ hours
11. Allow to cool in the tin
12. Remove from the cake tin
13. Prink the base of the cake with a skewer and spoon over the remaining 4-8 tablespoons of Guinness
14. Store for one week before eating
The Teen in the Attic 