Active Time

　　30 minutes

　　Total Time

　　3 hours

　　This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy's, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it's perfect for St Patrick's Day) if you like, and it will improve even more!

　　

Ingredients

Serves 10 to 12

　　3 1/2 cups (450g) all-purpose (plain) flour

　　1 teaspoon grated or ground nutmeg

　　1 teaspoon pumpkin pie spice (mixed spice)

　　1 teaspoon baking powder

　　Pinch of salt

　　1 cup (225g) butter

　　1 cup packed (225g) light brown sugar

　　1 pound (450g) golden raisins (sultanas) or raisins or a mixture of both

　　3 ounces (75g) chopped candied peel, store-bought or homemade

　　2 eggs

　　1 (12-ounce/330ml) bottle porter or stout

　　

Step 1

Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20 cm) high-sided round cake pan (the sides should be about 2 3/4 inches/7 cm high) with waxed (greaseproof) paper.

　　

Step 2

Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.

　　

Step 3

Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.

　　

Step 4

Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.

　　From Rachel's Irish Family Food by Rachel Allen, © 2013 Harper Collins Publishers