Irish Porter Cake
User Reviews
4.3
Irish Porter Cake
Description
The Irish Porter Cake features a blend of dark brown sugar, butter, citrus zest, a full bottle of porter ale, and a variety of dried fruits steeped in the ale mixture. Combined with a carefully sifted blend of flour, baking soda, baking powder, salt, and warm spices like cinnamon, allspice, ginger, nutmeg, cloves, and coriander, the batter offers complex flavors. Eggs incorporated last provide structure, yielding a dense yet tender cake. Baking at 350°F for about an hour develops a golden crust and fully cooks the fruit-studded interior. An option to pour additional stout over the warm cake helps maintain moisture and deepen the taste.
This cake can be served as a rich dessert, especially during festive seasons, accompanied by butter or cream. Allowing it to rest for 2 to 3 days enhances the flavors, while occasional drizzling of ale or whiskey preserves moisture if stored long-term in an airtight container or tin. It also freezes well if tightly wrapped and stored in a freezer bag.
Following the adapted Serious Eats recipe ensures balanced flavors and texture. Proper storage and feeding extend the cake's life and maintain its moistness, making it a great make-ahead option.
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup dark brown sugar packed
- orange zest
- lemon zest of one
- 1 bottle 12 fl oz porter ale (or stout)
- 3 cups dried fruit mix mixed
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves ground
- 1/4 teaspoon ground coriander
- 3 egg beaten
Instructions
- Combine the butter, brown sugar, orange and lemon zest and beer in a medium saucepan. Bring it to a boil, over medium-high heat, stirring until the butter has melted and the sugar has dissolved, about 2-3 minutes.
- Reduce the heat to a simmer and add the dried fruit. Cook for 3 minutes. Then, remove from heat and let it cool to room temperature.
- Preheat oven to 350 degrees F.
- Line a 9-inch springform pan with parchment paper and spray with cooking spray or grease with butter.
- Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Pour the fruit liquid mixture and mix to combine. Gradually add the eggs, mixing until incorporated.
- Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in the middle comes out clean and the cake is golden brown.
- Optional: pour 1/4 cup of stout over the cake while the cake is still warm. It will absorb it and become even moister!
- Allow the cake to cool for 20 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
Notes
- Let the cake rest for 2-3 days to develop fuller flavors before slicing.
- After baking, drizzle warm cake with additional stout to keep it moist.
- Store in an airtight container; feed weekly with ale or whiskey if keeping for weeks.
- Freeze tightly wrapped for up to 3 months to preserve freshness.
User Reviews
Overall Rating
4.3
You'll Also Love
