Porter Cake

Porter Cake

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A rich, dark fruit-cake, which keeps very well. The original recipe used porter, a weaker variety of stout, which used to be a very popular working man's pint. However, as porter died out with the advent of bitter and is no longer produced, stout makes an admirable substitute.
Servings: 10 slices
Calories: 304


  • 8 oz self-raising wholemeal flour
  • 1/2 tsp baking powder
  • 4 oz butter softened
  • 4 oz soft light brown sugar
  • 1 tsp ground mixed spice
  • finely grated rind of 1 lemon
  • 1/4 pint stout
  • 2 eggs
  • 12 oz mixed dried fruit


  • Grease and line a deep 18 cm (7 inch) cake tin.
  • Put the flour, baking powder, butter, sugar, spice, lemon rind, stout and eggs in a bowl and beat for 2-3 minutes, until well mixed. Stir in the dried fruit.
  • Pour into the prepared tin and bake at 170°C (325°F) mark 3 for about 1 1/2 hours or until risen and firm to the touch. Leave to cool in the tin. When the cake is cold wrap it in greaseproof paper and foil and store for 1 week before eating.
Calories: 304 kcal
Carbohydrates: 50 g
Protein: 5 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 122 mg
Potassium: 345 mg
Fiber: 6 g
Sugar: 27 g
Vitamin A: 337 IU
Vitamin C: 1 mg
Calcium: 93 mg
Iron: 2 mg
Dishes Cakes
Cuisine British
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