Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 Porter Cake Porter is a type of dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quickly and easily made and, though it tastes good fresh from the oven, it is best kept for about a week in an airtight tin. 1/2 pt/250 ml/1 cup porter 8 oz / 250 g/ 1 cup butter 8 oz/250 g/ 1 cup brown sugar2 lb/ 1 kg/ 6 cups mixed dried fruit (equal quantities currants, raisins, sultanas with about half as much mixed peel)1 1/4 Ib/ 1/2 kg/ 4 cups plain flour1/2 tsp baking soda1 tsp mixed spicegrated rind from one small lemon (optional)3 medium eggs Melt the butter and sugar in the porter in a saucepan. Add the fruit and simmer for 10 minutes. Allow to go cold and add the sieved flour, baking soda, spices and lemon rind. Beat the eggs and mix in with a wooden spoon. Pour into a greased and lined 9 inch/ 25 cm cake tin and bake on the middle shelf of a pre-heated oven at gas mark 3, 325°F, 160°C for about 1 3/4 hours. To test the cake, push a skewer into the centre; if ready, the skewer will come out clean. Allow the cake to cool in the tin. In 1983 the drug company Pfizer carried out a study to test the efficiency of animal tests. Human findings were compared with experimental data from rats and mice for all chemicals known to cause cancer in people. In most cases animal tests had given the wrong answers. The report concluded that we would have been better off to toss a coin! (D. Salsburg, Fundamental & Applied Toxicology, 1983, vol. 3, 63-67.) Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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