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PORTER CAKE 3 c. sifted all-purpose flour 2 tsp. baking powder 2 tsp. salt 1 tsp. allspice 1 tsp. nutmeg 1 c. butter or regular margarine 1 1/2 c. light brown sugar, firmly packed 3 eggs 1 c. Guinness stout or porter 2 c. seedless raisins 1 c. currants 1/3 c. firmly chopped can dried orange peel Preheat oven to 325 degrees. Line a 10-inch tube pan with brown paper. Grease paper. Sift flour with baking powder, salt, allspice and nutmeg. In large bowl with electric mixer beat butter until soft. Beat in sugar until mixture is light. Add eggs one at a time beating after each addition until fluffy. At low speed beat in flour mixture (in fourths) alternately with stout beginning and ending with flour. With wooden spoon mix in raisins, currants and orange peel. Turn into prepared pan spreading evenly. Bake 2 to 2 1/2 hours or until a cake tester inserted in center comes out clean. Let cool in pan on wire rack. Turn out of pan, peel off brown paper. Wrap well and store overnight in tightly covered container. Cake improves if aged at least 24 hours. Cut with sharp knife. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |