Thursday, March 7, 2019

Irish Porter Cake

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


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.


In a large bowl, combine porter/beer, raisins,
 golden raisins and currants.
Cover with plastic wrap, 
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.
Add eggs, one at a time,
 beating well after each addition.

In a large bowl, stir together flour, cinnamon, 
baking powder, nutmeg, cloves and salt.

Gradually add to butter mixture, 
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.

Let cool in pan for 10 minutes. 

Remove from pan and let cool
 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.


Another Irish dessert
made from a shortbread recipe.

Thanks you for visiting my blog: xo