This delicious fruit cake,
made with fruit soaked in porter,
made in my native Gaspé, by Pit Caribou,
is a great cake to serve to your guests
to celebrate St. Pat's day.
Recipe adapted from Victoria magazine.
Topped with a Whiskey Cream Sauce
So good....
A Gaspésian Porter |
Ingredients:
1 12oz. bottle porter or stout beer.
1 cup raisins
1 cup golden raisins
1 cup currants
1 cup butter
1 cup brown sugar
2 large eggs.
3 1/2 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt.
Directions
In a large bowl, combine porter/beer, raisins,
golden raisins and currants.
golden raisins and currants.
Cover with plastic wrap,
and let stand for at least 4 hrs. or up to 8 hrs.
and let stand for at least 4 hrs. or up to 8 hrs.
Preheat oven to 350 deg. F.
Grease a 9" round cake pan.
I used a bundt pan.
In a large bowl, beat butter and
brown sugar with a mixer at
medium speed until fluffy.
brown sugar with a mixer at
medium speed until fluffy.
Add eggs, one at a time,
beating well after each addition.
beating well after each addition.
In a large bowl, stir together flour, cinnamon,
baking powder, nutmeg, cloves and salt.
baking powder, nutmeg, cloves and salt.
Gradually add to butter mixture,
beating until mixture is smooth.
beating until mixture is smooth.
Stir in raisin mixture.
Spoon batter in pan.
Bake until a wooden pick inserted in centre
comes out clean, about 1 hr. and 10 minutes,
covering cake hallway thought baking,
to prevent excess browning if necessary.
comes out clean, about 1 hr. and 10 minutes,
covering cake hallway thought baking,
to prevent excess browning if necessary.
Let cool in pan for 10 minutes.
Remove from pan and let cool
completely on wire rack.
completely on wire rack.
Whiskey Cream Sauce
1/2 cup butter
1 cup brown sugar
1/2 cup whipping cream
3 tbsp whiskey
In a small saucepan, bring butter,
brown sugar and cream to a boil.
Reduce heat and simmer for 5 minutes.
Remove from heat, stir in whiskey
Serve warm or let cool completely.
(I cut the recipe in half for the whiskey cream sauce.
I didn't have cream on hand, I used milk and it was good.).
Great served with ice cream or whipping cream also.
Enjoy....
made from a shortbread recipe.
Thanks you for visiting my blog: xo
💚💚💚
This looks and sounds good. Lovely photos.
ReplyDeleteThanks Lorraine for your visit. My photos are dark. We need sunshine. Have a good weekend. xo
ReplyDeleteFabulous post, thank you for sharing this recipe Hugs, Beverly
ReplyDeleteThanks for your visit Beverly.
DeleteThere are so many reasons why I will be trying this one. First of all, because I have a tube pan. When my husband passed away I threw away his tube pan. He made fruitcake every year that I knew him and I just couldn't bear to have it around any more. Then my younger son and I decided to revive his fruitcake tradition, and had to buy a new pan (and wondered what else I would do with it). Also, I LOVE fruitcakes of all kinds, and this one has my mouth watering. Lastly, with my father's recent passing, I pretty much decided to just skip over St. Patrick's Day this year because I was just feeling too sad. You have renewed my interest. Thank you so much, Thel!
ReplyDeleteI'm happy you can use that cake pan again. You'll love this fruit cake. Happy St. Pat's Day!
ReplyDelete