Line a 20cm/8" round cake tin with greaseproof paper.
Sieve the flour, salt, baking powder and mixed spice into a bowl and add the sugar.
Rub in the butter and add the fruit and mix.
Add the porter to the beaten eggs and add to fruit mixture.
Mix well.
Transfer to the prepared tin and bake for approximately 2 hours.
Place on a low shelf position in the oven.
Notes:
Check cake after 1 hour and if it is browning too quickly, cover with a double layer of greaseproof paper until baked.
Cake can also be baked in a 23cms/9" cake tin and will bake a lot quicker! About 1 1/2 hours.
Behind Every Bake
Saint Patrick’s Porter Cake
CATEGORY: All Recipes
COOK TIME: 2 hours
Share Recipe
What you need:
450g / 1lb Odlums Cream Plain Flour
Pinch of Sal
1 level teaspoon Baking Powder
1 level teaspoon Mixed Spice
225g / 8oz Sugar
225g / 8oz Butter
375g Packet of Sultanas
100g Carton Candied Peel
300ml / 1/4 pint Guinness (Porter)
2 Eggs (beaten)
How to:
Preheat oven 180°C/350°F/Gas 4.
Line a 20cm/8" round cake tin with greaseproof paper.
Sieve the flour, salt, baking powder and mixed spice into a bowl and add the sugar.
Rub in the butter and add the fruit and mix.
Add the porter to the beaten eggs and add to fruit mixture.
Mix well.
Transfer to the prepared tin and bake for approximately 2 hours.
Place on a low shelf position in the oven.
Notes:
Check cake after 1 hour and if it is browning too quickly, cover with a double layer of greaseproof paper until baked.
Cake can also be baked in a 23cms/9" cake tin and will bake a lot quicker! About 1 1/2 hours.
