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Porter Cake

I have a friend who loves cake and ale. There was only one cake that came to mind for her birthday; a Porter Cake. Yum.

Porter Cake

Ingredients

  • 175g butter, plus extra for greasing
  • 450g raisins
  • Grated zest (on the large setting) of 2 medium oranges and juice 1.5 oranges
  • 175g soft brown sugar
  • 200ml Sainsbury’s London Porter
  • 1tsp bicarbonate of soda
  • 3 beaten medium eggs
  • 300g plain flour
  • 1 tsp cinnamon
  • 1 tsp ginger

For the topping

  • 2 tbsp flaked almonds
  • 2 tbsp Demerara sugar

Instructions

  1. Heat oven to 150C/fan 130C. Butter and line the base and sides of two tin loafs. Put the butter, raisins, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 10 mins.
  2. Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up.
  3. Stir the eggs into the pan, then sift in the flour and spice and mix well. Pour into the prepared tins, smooth the top with the back of a spoon and sprinkle with the flaked almonds and demerara sugar. Bake for 1 hour and cool in the tin for 15 mins, then turn out and cool on a wire rack.

HAPPY BIRTHDAY WEATHERBANTS

Present

Inspired by the BBC good food recipe:  http://www.bbcgoodfood.com/user/138098/recipe/porter-cake

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Brandy & Port Fruit Cake (Mincemeat) with Brandy Icing

It was again my turn to deliver the goods for Bake Club at work. Seeing as it is getting cold and the shops are already starting to get festive I decided to create a comforting fruit cake with a mincemeat twist! I found some lovely mincemeat cake recipes online. Here is my take on a festive fruit cake – it fed 12 hungry faces.

slice of cake

Ingredients

Cake

  • 140g butter (room temperature)
  • 140g light soft brown sugar
  • 2 eggs, beaten
  • 225g self-raising flour, sifted
  • 85g Cranberries
  • 411g mincemeat (whole jar)
  • Splash of brandy
  • Pecans to decorate

Icing

  • 50g butter
  • 100g icing sugar
  • ~2 teaspoons brandy (need to judge by eye)

cake

Instructions

  1. Preheat the oven to 140C/fan. Grease and line 2 x 20cm (8 in) round tins.
  2. Put all the ingredients into a bowl (except for the pecans) and mix thoroughly until thoroughly blended. Turn into prepared tins and place almonds on the top of one of the layers.
  3. Bake in the preheated oven for about 45-50 mins or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
  4. Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
  5. Mix the butter and the icing sugar. Add brandy in very small amounts until you have a smooth stiff icing. Lay over the plain layer and stack the pecan layer on top.