Cook The Book: Irish Porter Cake

• 1 cup butter
• Zest of one orange
• 1 cup golden raisins
• 1 cup raisins
• 1/2 cup mixed peel
• 1 pound all-purpose flour (about 3 1/2 cups)
• 1 teaspoon baking soda 2 teaspoons
• or a combination of ground cinnamon, nutmeg, and allspice
• 1/2 cup cherries, havled
• 3 eggs (preferably organic)

1. Preheat the oven to 350u0b0F. Line a 9-inch round pan with parchment paper.
2. Melt the butter, sugar, and stout in a saucepan. Add the orange zest and the fruit and peel (except the cherries). Bring the mixture to a boil for 3 to 4 minutes, stirring frequently. Remove from the heat and leave to cool until it is lukewarm.
3. Sift the flour, baking soda, and mixed spice into a mixing bowl. Add the fruit mixture to the flour and add the cherries. Whisk the eggs; add them gradually, mixing evenly through the mixture.
4. Bake in the oven for about 1 hour and 10 minutes. If you wish, when the cake is cooked, you can pour 4 tablespoons of stout over it. Keep the cake for 2 to 3 days before cutting.

butter, orange, golden raisins, raisins, mixed peel, flour, baking soda, ground cinnamon, cherries, eggs

Taken from www.seriouseats.com/recipes/2010/03/irish-porter-cake-recipe.html (may not work)