DISH RESEARCH · Dessert
Porter Cake
Odlums’ selected Porter cake rubs butter into a spiced flour-and-sugar mixture, adds sultanas and mixed peel, then mixes in stout and beaten eggs before baking in a paper-lined round tin.
About Porter Cake
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Odlums’ selected Porter cake combines stout with sultanas, mixed peel and mixed spice in a round fruit cake. Golden caster sugar sweetens the mixture, while butter and two beaten eggs form its other principal wet ingredients.
Plain flour, a pinch of salt, baking powder and mixed spice are sieved together. Golden caster sugar is added to this dry mixture before the butter is rubbed in.
The sultanas and mixed peel are mixed through the butter-and-flour base. Stout is combined with the beaten eggs, then added to the fruit mixture and mixed well.
The batter goes into a round tin lined with greaseproof paper. Baking begins at the higher oven setting before the heat is reduced for the remainder of the bake.
If the surface browns too quickly, a double sheet of greaseproof paper can cover it during baking. This selected cake carries its stout, dried-fruit, peel and mixed-spice flavours within the same uniced round.
Ingredients in Porter Cake
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Raisinsfilling
- Candied orange peelfilling
- Buttercooking medium
- Eggbinder
- Mixed baking spicesseasoning
- Sugarsweetener
- Porterother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.