- 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
Irish Porter Cake
Paul Kelly
12th August 2016
Irish Porter Cake
Irish Porter Cake – this is served as part of the Art Afternoon Tea
Ingredients
Method
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!
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
