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Active Time
30 minutes
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Total Time
3 hours
This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!
Ingredients
Serves 10 to 12
Step 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.
Step 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.
Step 3
Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
Step 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.
Leave a Review
Reviews (4)
Back to TopI made this cake using raisins, golden raisins, and currants along with the orange peel and it turned out delicious! I also cut the porter down to half the amount in the recipe and replaced the moisture with whiskey and cointreau (due to an exploding bottle that only left me with half the bottle). This gave the cake a strong and delicious orange flavor!
scaroline
salt lake city
3/19/2015
Perfect cake for my Oscar Party (voting for Philomena to win Best Movie). I used 8 oz. O'Doul's non-alchoholic malt beverage and 4 oz. of fresh orange juice. I also soaked the raisins in some of the liquid for over an hour) and per the review below, I added 1/4 tsp Ginger & 1/4 tsp Cinnamon to the spices. Could not find "peel" so I used 3 oz. of Orange Marmalade - YUM! Enjoy with Tea, Coffee, or a little wine.
Patrmill1
California
2/28/2014
Brought me back to my childhood when my Mom and Grandmother would make this cake. They would soak the raisins in the guiness for a couple of hours in advance - which I did - and I think it added to the most texture. I made it in a 9inch tin and it cooked way way faster - done in around an hour. I also upped hte spices a little added some extra ginger
Anonymous
CA
3/26/2013
Excellent addition to my St. Patty's Day Menu. I did make a wiskey butter sauce to put on it and instead of using pumpkin pie spices added my own pumpkin pie spice mixture.
Anonymous
philadelphia
3/18/2013
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