Frances Obriens Porter Cake Food

PORTER CAKE

Steps:

• Preheat the oven to 350°F (180°C). Line the sides and base of an 8-inch high-sided round cake pan (the sides should be about 2 3/4 inches high) with wax paper.
• Sift the flour, nutmeg, pie spice, baking powder and salt into a bowl. Rub in the butter, then stir in the sugar, raisins and the candied peel.
• Whisk the eggs in another bowl, add the porter or stout, then pour into the dry ingredients and mix well. Pour into the prepared pan and bake for about 2 hours in the preheated oven. If it starts to brown too quickly on top, cover it with foil or wax paper after about 1 hour. The cake is cooked when a skewer inserted into the center comes out clean. Allow it to sit in the pan for about 20 minutes before turning out and cooling on a wire rack.

PORTER CAKE

Steps:

• Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20 cm) high-sided round cake pan (the sides should be about 2 3/4 inches/7 cm high) with waxed (greaseproof) paper.
• Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.
• Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
• Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.