Desserts
Warm Porter Cake with Whiskey Butter Cream
20 mins
Prep
1 hour 15 mins
Cook
10
Servings
Ingredients
- 250ml Irish porter or stout (like Guinness)
- 200g Irish butter
- 200g dark brown soft sugar
- 450g mixed dried fruit (sultanas, raisins, mixed peel)
- 450g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice (or ginger and cinnamon)
- 2 large eggs, beaten
- For the Cream: 200ml double cream, 1 tbsp icing sugar, 1 tbsp Irish whiskey
Method
- Preheat your oven to 160°C (140°C fan). Grease and line a deep 20cm (8-inch) round cake tin.
- In a large saucepan, combine the porter, butter, brown sugar, and mixed dried fruit. Bring to a gentle boil, then simmer over low heat for 10 minutes, stirring occasionally. Remove from the heat and allow to cool for 15 minutes.
- Sift the flour, bicarbonate of soda, and mixed spice together into a large bowl.
- Pour the cooled, boiled fruit and porter mixture into the dry flour ingredients. Add the beaten eggs and stir thoroughly with a wooden spoon until smooth and fully incorporated.
- Spoon the batter into the prepared cake tin and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out completely clean.
- Whip the double cream, icing sugar, and whiskey together until soft peaks form. Serve thick slices of the porter cake warm with a dollop of whiskey cream.
A traditional moist Irish fruit cake infused with dark porter beer or stout. Unlike heavy Christmas cakes, it is lighter, intensely spiced, and magnificent when served warm alongside a luxurious whiskey-whipped cream.