Beer porter is used to make this cake. This is a traditional Galway County recipe. Both Murphy’s Dark Ale and Guinness® work well in this.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 40 mins |
| Additional Time: | 25 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 10-inch Bundt(R) cake |
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
Instructions
- 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 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 192 mg |
| Sugars | 46 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |