Porter Cake

• 4 1/2 c. white flour
• 2 1/2 c. brown sugar
• 4 1/2 c. raisins
• 1 level tsp. bicarbonate of soda, melted in warm Guinness
• 4 eggs
• 1 c. butter
• 1 c. glace cherries
• 1 c. chopped almonds
• 1 c. chopped mixed peel
• 1/2 pt. Guinness, warmed
• juice and grated rind of 1 lemon
• pinch of mixed spice

1. Rub butter into flour and add all other dry ingredients.
2. Blend very well.
3. Beat eggs with lukewarm Guinness and add bicarbonate of soda.
4. Mix this very well into dry cake mixture and turn into greased, lined cake tin, 9-inch diameter and 3-inches high.
5. Should be covered with grease-proof paper and baked at 200u0b0 to 250u0b0 for 3 to 3 1/2 hours, removing the paper for the last half-hour.
6. Test with skewer.
7. Makes a good Christmas cake.
8. If iced will keep well in a tin.

white flour, brown sugar, raisins, bicarbonate of soda, eggs, butter, glace cherries, almonds, mixed peel, lemon, mixed spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171999 (may not work)