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Irish Porter Cake
4.3 from 66 votes

Irish Porter Cake

Irish Porter Cake is a moist, dense fruit cake flavored with porter ale and warmed by a blend of spices. Using a mixture of dried fruits soaked briefly in ale and combined with citrus zest, spices, and a batter of butter, brown sugar, and eggs creates a rich and fragrant cake. Baking it slowly produces a golden crust and tender crumb. Its deep flavor intensifies when aged for a few days, making it suitable for holiday desserts or festive occasions.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 to 12
Course: Cake
Cuisine: Irish

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. Line a 9-inch springform pan with parchment paper and spray with cooking spray or grease with butter.
  5. 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.
  6. 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.
  7. Optional: pour 1/4 cup of stout over the cake while the cake is still warm. It will absorb it and become even moister!
  8. 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.