This traditional Irish cake uses 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 2/3 c (1 lb) all-purpose flour

　　1 tsp grated or ground nutmeg

　　1 tsp pumpkin pie spice

　　1 tsp baking powder

　　Pinch of salt

　　16 tbsp (2 sticks) butter, softened

　　1 c (8 oz) light brown sugar

　　1 lb golden or regular raisins or a mixture of both

　　3 oz chopped candied peel

　　2 eggs

　　One 12-oz bottle of porter or stout

　　

Step 1

Preheat the oven to 350°F (180°C). Line the sides and base of an 8-inch high-sided round cake pan (the sides should be about 2 3/4 inches high) with wax paper.

　　

Step 2

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

　　

Step 3

Whisk the eggs in another bowl, add the porter or stout, then pour into the dry ingredients and mix well. Pour into the prepared pan and bake for about 2 hours in the preheated oven. If it starts to brown too quickly on top, cover it with foil or wax paper after about 1 hour. The cake is cooked when a skewer inserted into the center comes out clean. Allow it to sit in the pan for about 20 minutes before turning out and cooling on a wire rack.

　　Reprinted with permission from Favorite Food at Home: Delicious Comfort Food from Ireland's Most Famous Chef by Rachel Allen, © March 2010 William Morrow Cookbooks