Porter Cake Mary Berry Food

PORTER CAKE

Porter Cake image

This cake is made with porter beer. This is a family recipe from county Galway. Both Guinness® and Murphy's Dark Ale work well in this.

Provided by SharonB

Categories Desserts Cakes Bundt Cake Recipes

Time 2h20m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups brown sugar
2 sticks butter
1 cup porter beer
1 cup raisins
1 cup sultanas (golden raisins)
½ cup dried cherries
4 cups all-purpose flour
2 teaspoons mixed spice
½ teaspoon baking soda
3 eggs, beaten
1 orange, zested

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Combine brown sugar, butter, and stout beer in a saucepan over medium heat. Stir until butter is melted and brown sugar is dissolved, about 5 minutes. Add raisins, sultanas, and cherries. Simmer for 3 to 4 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
Sift flour, mixed spice, and baking soda together in a large bowl. Stir in stout-fruit mixture. Add beaten eggs gradually, stirring until incorporated. Fold in orange zest. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 86.5 g, Cholesterol 87.2 mg, Fat 17.1 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 10.2 g, Sodium 192.2 mg, Sugar 46 g

PORTER CAKE

Porter Cake image

A lovely moist cake that gets even better if left in disturbed in the cake tin for a couple of days.

Provided by chilton

Time 2h

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Heat oven to 150C/fan 130C/gas2. Butter and line the base of a deep 20 cm round cake tin. Put the butter, dried fruit, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 15 mins.
Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up, but don't worry, this is normal.
Stir the eggs into the pan, then sift in the flour and spice, then mix well. Pour into the prepared tin, smooth the top with the back of a spoon and sprinkle with the flaked almonds and Demerara sugar. Bake for 1 1/4 - 1 1/2 hrs. cool in the tin for 15 mins, then turn out and cool on a wire rack.

MARY BERRY'S MAPLE SYRUP CAKE

Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

Steps:

You will need a deep, round, 8 inch cake tin.
Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
Pre-heat the oven to 325.
Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
Stir in the chopped pecan nuts.
Spoon the mixture into the prepared cake tin and level the surface.
Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
Whip the cream until it just holds its shape and then fold in the maple syrup.
Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
Decorate the top with the shredded orange zest.
Store in the refrigerator.

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