Irish Porter Cake
A deep, moist fruit cake made with stout, which keeps well and tastes even better after a day or two.
- Time2 hr 30 plus soaking
- LevelMedium
- Costabout £0.51 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the dried fruit in a bowl, pour over the Guinness, cover and leave overnight.
- 2
Heat the oven to 150°C (130°C fan). Grease and line a 20 cm deep round cake tin.
- 3
Beat the butter and sugar until pale and fluffy, about 4 minutes.
4 min - 4
Beat in the eggs a little at a time, adding a spoon of flour if it starts to split.
- 5
Fold in the flour, baking powder, mixed spice, orange zest and the soaked fruit with any liquid.
- 6
Spoon into the tin and bake for 2 hours, until a skewer comes out clean. Cover with foil after 1 hour if browning.
120 min - 7
Cool completely in the tin before turning out. Wrap well and keep for a day before cutting.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
