Porter Cake
Over a year ago
2,483 views
Ingredients
- 225g Margerine
- 225g Brown Sugar
- 450g Raisins
- 275g Plain flour
- 2 tsp Mixed spice
- 4 Med Eggs
- 10 - 12 tbls Guinness Stout
- 18cm/7in Cake tin greased and lined
Accompaniment
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Description
Another cake which used to arrive in a tin from my Gran Aunt while I was in boarding school
Method
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1
Melt the butter, stir in the brown sugar and raisins and mix well. Allow to cool. Sieve together the flour and spice. Add the eggs, slightly beaten, to the cooled mixture and fold in the flour and spices. Lastly, mix in Guinness, about 6 tbls, enough to give the mixture a soft, dropping consistency.
Pour the mixture into a well greased and lined cake tin and cook very slowly at 325f, 160c or gas 3 for 1 – 1 ½ hours
Test with a skewer to make sure it is cooked through. Leave in tin until cold, then remove. Stick a skewer several times into the base of the cake and spoon over the remaining Guinness. Wrap in greaseproof paper, then in tinfoil and leave to mature for at least 1 week before cutting.
Enjoy
Chef's Tips
This cake should be made, stored and not looked at for at least a week
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