Irish Porter Cake

Paul Kelly

Paul Kelly

12th August 2016
Paul Kelly

Irish Porter Cake

Irish Porter Cake – this is served as part of the Art Afternoon Tea


  • 125g Sultanas
  • 125g Currants
  • 75g Glazed Cherries
  • 275mls Guinness
  • 60g Butter
  • 60g Brown Sugar
  • 3 Eggs (medium size)
  • 125g Flour
  • ½ tsp Mixed Spices
  • 50g Treacle


1. Soak the sultanas, currants, cherries and Guinness overnight.
2. Beat butter and sugar together until the mixture is light in colour.
3. Add eggs one by one and continue to beat together.
4. Sieve the flour and spices and add to the mixture.
5. Finally, add the treacle and sultanas to the mixture
6. Grease a 4.4kg (2lbs) tin well and add mixture to the tin.
7. Bake at 130C/270F for 1 hour
8. Cool on a wire rack and enjoy!

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