February 05, 2007

A recipe I shared in class...

During our recent study of the British Isles I took one of my cookbooks in for Chef to take a look at. I am part Irish and am pretty well versed in the foods because I have made it a point to study it over the years. I had made most of the dishes we were making in class already so he told me to make this particular cake from my book called Festive Foods of Ireland by Darina Allen. Here is the recipe for that cake. It was very much like a fruit cake soaked in beer. It was very tasty... I copied it directly from the cookbook so this is all Darina Allen's genius! ;)

Porter Cake Recipe

This fruit cake is made with the famous black stout of Ireland. Its distinctive flavour makes it a great favourite so much so that it is even exported in tins to Irish emigrants in the United States.

2 sticks of butter
1 ½ cups brown sugar
1 ¼ cups stout (Guinness or Murphy)
Zest of 1 orange (I actually used two)
1 cup currants
1 cup raisins
½ cup mixed peel
4 cups plain white flour
½ tsp. Bicarbonate of soda
2 tsp. Mixed spice
½ cup glace cherries (like Marichino cherries I believe)
3 eggs

1. Melt butter and sugar in a saucepan with the stout.
2. Add the orange zest and all the fruit except the cherries. Bring to the boil and boil for 3-4 minutes, stirring frequently. Remove from the heat and allow to cool until lukewarm.
3. Sieve the flour, soda and spice into a mixing bowl. Add the fruit mixture to the flour and then add the cherries.
4. Whisk the eggs and add gradually, mixing well.
5. Spoon the mixture into a prepared 9 inch round tin and bake in the middle of a preheated 350 degree oven for about 1 ½ hours.
6. If you wish you may pour 4 tablespoons of stout over the cake when it is cooked (prick the cake with a skewer first). Keep for a day before cutting. This cake will keep well for several weeks in a tin.

The italic is my addition.

1 comment:

  1. mmm...any cake with guiness in it has to be good!