How to Make Fruitcake With Beer - Porter Cake Recipe

Porter Cake
Welcome back to the kitchen, friends! Today, we’re diving into a warm, comforting Fall Porter Cake recipe with a twist! This isn’t your typical dense fruitcake but rather a delightful take on an Irish Stout Cake—rich in spices, fruits, and, of course, a touch of stout or porter. beer I’ll show you how to prepare this easy, flexible recipe that lets you customize with any dried fruits or nuts you like. Learn tips on substitutions, including a creative non-alcoholic option, and how to perfect the texture without fuss. Plus, if you want to make your own porter, head over to our brewing channel for the full recipe! Join us for this cozy, flavourful bake, perfect for the fall and holiday season!

Ingredients
875 mL (3½ cups) all-purpose flour
250 mL (1 cup) brown sugar
250 mL (1 cup) butter
5 mL (1 tsp) grated nutmeg
5 mL (1 tsp) cinnamon
5 mL (1 tsp) ground ginger
5 mL (1 tsp) baking powder
Pinch of salt
625 mL (2½ cups) golden raisins (sultanas)
125 mL (½ cup) currants
125 mL (½ cup) chopped candied peel
125 mL (½ cup) chopped pecans
1 (12-ounce/330mL) bottle of porter or stout
2 eggs


Method:
Preheat the oven to 180°C (350°F).
Grease a 9-inch (23 cm) quick release round cake pan.
Rub together the flour, brown sugar, butter, nutmeg, spice, baking powder, and salt, until it looks like wet sand.
Then stir in the raisins, currants, candied peel, and nuts.
In another bowl whisk together the eggs and the porter.
Pour into the dry ingredients and mix well.
Pour into the prepared pan, and bake for 1½ - 2 hours.
The cake is done when a skewer inserted into the centre comes out clean.
Allow the cake to cool in the pan for about 20 minutes before releasing and fully cooling on a wire rack.


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