Porter Cake

[helenjp]

I found a thing called Tokyo Black the other day, which claims to be porter. It tastes like the beginning of a good Porter Cake to me, but it's been a long time since I've made one of those.

Do you make or eat Porter Cake? What do you think the Do's and Don'ts of Porter Cakes should be?

[andiesenji]

Helen, I have been baking this cake since Recipe Source was SOAR and the internet was in its infancy.

http://www.recipesource.com/baked-goods/desserts/cakes/26/rec2676.html

I don't bake it every year but it is on my list for this year and I have already purchased the stout. (Which required a jaunt down to Bev-Mo as no local store carries the one I like.)

I use Young's double chocolate stout which has all the richness of Guinness but has less of the bitterness, or so I am told. I can't drink alcohol so have to have someone taste it for me or get the advice of someone who knows the subject and also knows about baking and cooking.

The cake is rich, dark and keeps beautifully. I use only whole spices so use the recommended list and grind them fresh.

A slice of this cake, lightly toasted and buttered, is just wonderful with a cup of tea.

[John DePaula]

Helen, I have been baking this cake since Recipe Source was SOAR and the internet was in its infancy.

http://www.recipesource.com/baked-goods/desserts/cakes/26/rec2676.html

I don't bake it every year but it is on my list for this year and I have already purchased the stout. (Which required a jaunt down to Bev-Mo as no local store carries the one I like.)

I use Young's double chocolate stout which has all the richness of Guinness but has less of the bitterness, or so I am told. I can't drink alcohol so have to have someone taste it for me or get the advice of someone who knows the subject and also knows about baking and cooking.

The cake is rich, dark and keeps beautifully. I use only whole spices so use the recommended list and grind them fresh.

A slice of this cake, lightly toasted and buttered, is just wonderful with a cup of tea.

I agree about that Young's Double Chocolate Stout, andiesenji. It's SO rich and velvety - perfect for a cake like this one. I was introduced to this beer by the owner of Indish, a local restaurant featuring home-style Northern Indian cooking. He is a recent immigrant from Britain and knows his beers. (Food is great, too!)

This cake is now on my list.

[JeanneCake]

Well, now you've done it.

I've never heard of this cake before, but now based on recommendations from Andiesenji and John, I am going to have to make this.

I can get the Young's Double Chocolate Stout, and won't my husband be pleased that he can drink what I don't use to bake with

[andiesenji]

Well, now you've done it.

I've never heard of this cake before, but now based on recommendations from Andiesenji and John, I am going to have to make this.

I can get the Young's Double Chocolate Stout, and won't my husband be pleased that he can drink what I don't use to bake with

Be sure to save a little to pour over the cake after it is baked. Helps it to keep longer.

[helenjp]

I notice your recipe has candied peel in it...I like fresh lemon or orange zest maybe even better than candied peel. I think what appeals to me about porter cake is that the porter has a slightly sharp taste, and the whole cake is a bit lighter, simpler, sharper, and fresher tasting than a truly mellow fruit cake.

Do you like to use a varied range of dried fruit, or do you stick to sultanas and raisins...seems that people are bit more conservative with the fruit used in Porter cake.

What about spices? Mixed spice, but not too much? Nutmeg and maybe old-fashioned coriander, pepper or ginger, and a bit of mixed spice? A cinnamon-heavy blend?

Most recipes seem to lean to lighter brown sugar for this, rather than a really dark muscovado. I think I agree...not too rich.

[helenjp]

Done! Ovenful of cakes baked last night, all bagged up and maturing.

250 g flour (lowish gluten)

1/2 t baking soda

1/2 t grated nutmeg,1/2 preferred blend of spices

100 g brown sugar

2 eggs

150 ml porter + some (1/4 c?) to pour over later

500 g dried fruit (!)...some crystallized ginger doused in boiling water to dissolve some of the sugar, raisins, sultanas, your choice of currants or whatever else

150 deg. C. Baked 90 mins, as I had about 8 small paper loaf-molds of mix (4x above batch).